Description
Enjoy soft and fluffy homemade naan bread with a delightful tang by incorporating sourdough discard. This easy-to-make recipe transforms your leftover starter into a versatile flatbread perfect for pairing with curries, dips, or enjoying on its own.
Ingredients
Scale
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons olive oil or melted butter
- Optional: minced garlic, chopped cilantro, or nigella seeds for topping
Instructions
- In a large mixing bowl, combine the sourdough discard, plain yogurt, warm water, sugar, salt, baking powder, and 1 cup of the flour. Mix until smooth.
- Gradually add the remaining flour, 1/4 cup at a time, until a soft dough forms. The dough should be slightly sticky but manageable.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for 2-3 hours, or until slightly puffy.
- After resting, divide the dough into 6 equal portions and roll each into a ball.
- On a floured surface, roll out each ball into an oval or round shape, about 1/4 inch thick.
- Heat a cast-iron skillet or non-stick pan over medium-high heat until hot.
- Brush one side of the rolled-out dough with olive oil or melted butter and place it oiled-side down onto the hot skillet.
- Cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown.
- Brush the top side with oil or butter, flip the naan, and cook for another 1-2 minutes until golden brown and cooked through.
- Remove from the skillet and keep warm in a clean towel. Repeat with the remaining dough portions.
- Optional: While still warm, brush the naan with additional melted butter and sprinkle with minced garlic, chopped cilantro, or nigella seeds for added flavor.
- Serve warm and enjoy.
Notes
- For a dairy-free version, substitute the plain yogurt with a non-dairy yogurt alternative.
- These naans are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a skillet or oven before serving.
- Experiment with different toppings like sesame seeds or a sprinkle of sea salt to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan bread
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 2 mg
Keywords: Sourdough Discard Naan, Homemade Naan Bread, Sourdough Flatbread, Easy Naan Recipe, Indian Flatbread