Sourdough Discard Naan Recipe

five pieces of sourdough naan arranged on a wooden cutting board with parchment paper.

5 from 3 votes

Sourdough Discard Naan Recipe

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, and its fluffy and tender texture with a slightly chewy and golden exterior will have you making it regularly.

Prep Time15

Cook Time30

Rise Time3

Total Time3 45

Course: Bread

Cuisine: Indian

Diet: Vegetarian

Servings: pieces

Calories: 201kcal

Author: MaryAnne

Ingredients

1 cup sourdough starter discard
½ cup warm milk
¼ cup Greek yogurt
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon granulated sugar
4 Tablespoons unsalted butter, melted
½ cup fresh cilantro, chopped (garnish)

Instructions

In a large bowl, whisk together sourdough discard, milk, and yogurt until well-combined.
Add the flours, baking powder, salt, and sugar, and stir to combine. The dough should still be somewhat sticky and tacky but not dry.
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.
On a lightly floured surface, knead dough until smooth, about 1-2 minutes.
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.
Preheat a cast-iron or stainless steel skillet over medium-high heat.
Using a pastry brush or spoon, add 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.
Transfer to a large plate and cover with a cloth to keep warm. If serving later, transfer naan to a baking sheet and cool completely before storing in refrigerator or freezer. Repeat with remaining pieces of dough.
Garnish with cilantro before serving (if using).

Notes

This is a rustic flatbread, so don't be discouraged if it's not perfect after rolling out.
Make sure your skillet is hot. We want a golden, toasted exterior and a soft interior.
If your dough is still too wet and sticky when rolling it out, add a bit more flour until the dough can be rolled out easily.
If your kitchen is warmer, your dough may rise faster. Similarly, if your kitchen is cool, it may take a bit longer for the dough to rise.
To store: Place sourdough naan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat: Use your pop-up toaster or toaster oven. If you don't have either of these, you can also reheat in a skillet using your stovetop. Make sure your skillet is nice and hot, and toast for about 1 minute on each side.
Recipe adapted from The Gingered Whisk.

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