This sourdough discard naan recipe is easy enough for beginners and a great way to use your sourdough discard. Naan is a rustic Indian flatbread that doesn't need to look perfect, with a fluffy & tender texture and a slightly chewy and golden exterior.
Cover the bowl with a damp cloth and let the dough rise in a warm place for 2-3 hours. The dough will be ready when you can gently dent the dough with your finger and it springs back.
Divide the dough into 8 pieces, using a pastry cutter or sharp knife. Using a rolling pin, roll each piece of dough into about ¼" thickness. Add a bit more flour if dough is still too sticky.
Brush a small amount of melted butter into the hot skillet. Add one rolled out piece of dough to the skillet and cook for about 1-2 minutes, until the dough starts to bubble up. Brush the top of dough with butter before flipping to cook the other side for an additional minute.
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox!