Sourdough Discard Naan
A soft, flavorful flatbread made from sourdough discard, perfect for reducing waste and enhancing meals with its tangy taste.
Equipment
- Cast-Iron Skillet
Ingredients
Naan Dough
- 1 cup sourdough discard preferably room temperature
- 2 cups all-purpose flour
- 1/4 cup yogurt or milk
- 1 tsp baking powder optional
- 1 tsp salt
- water as needed
Optional Toppings
- garlic minced or grated
- butter or ghee melted for brushing
- nigella seeds or other spices for topping
Instructions
- In a large bowl, combine the sourdough discard, flour, yogurt (or milk), baking powder (if using), and salt.
- Mix until a shaggy dough forms, adding water in small amounts if needed.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Cover and let the dough rest for 30 minutes to develop gluten and flavor.
- Divide the dough into 8 equal pieces and roll each into a ball.
- Roll each ball into an oval or round shape about 1/4-inch thick.
- Heat a cast-iron skillet over medium-high heat.
- Cook each naan for 1-2 minutes on one side until bubbles form.
- Flip and cook for another 1-2 minutes until golden brown spots appear.
- Brush with melted butter or ghee and sprinkle with toppings if desired.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat on a skillet for best texture.