Description
Delicious and easy-to-make sourdough discard naan that uses leftover sourdough starter, combined with yogurt and simple ingredients to create soft, fluffy flatbreads cooked on the stovetop and brushed with melted butter for extra flavor.
Ingredients
Dough Ingredients
- 1 1/2 cups (215 grams) all purpose flour
- 1 teaspoon (5 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 1/4 teaspoon (2 grams) baking soda
- 1/2 cup (113 grams) sourdough starter discard
- 1/4 cup (68 grams) whole milk Greek yogurt
- 3 tablespoons (45 grams) water
- 2 tablespoons (26 grams) olive oil
For Cooking
- 2 tablespoons butter, melted
Instructions
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, baking powder, salt, and baking soda until evenly mixed.
- Add Wet Ingredients and Form Dough: Stir in the sourdough discard, Greek yogurt, water, and olive oil. When it becomes difficult to stir, switch to kneading with your hands. Knead the dough for 2-3 minutes until well combined, adding a little more flour or water as necessary to achieve a dough that is moist but not overly sticky.
- Divide and Rest: Divide the dough into 8 equal pieces and shape each piece into a disc. Cover the discs and let them rest for 10 minutes to allow the dough to relax and become easier to roll out.
- Heat Skillet: Preheat a skillet or griddle over high heat until hot and ready for cooking.
- Roll and Cook Naan: Roll each dough disc into a roughly 1/4-inch thick round. Place the rounds onto the hot skillet or griddle. Cook for 1-2 minutes until bubbles form on the top, then flip the naan and cook the other side for another 1-2 minutes until browned and puffed up.
- Butter and Cover: Remove the cooked naan to a plate and brush all sides with melted butter. Cover with foil to keep warm. Repeat the cooking and buttering process with the remaining naan, stacking them and covering with foil to keep soft and warm.
Notes
- The dough should be wetter than regular dough but not stick excessively; add flour or water gradually.
- Resting the dough helps it relax making rolling easier and the naan softer.
- Use a hot skillet or griddle for best puffing and browning results.
- Brushing melted butter on finished naan enhances flavor and keeps them soft.
- This recipe uses sourdough starter discard as a flavorful, zero-waste ingredient.
