Sourdough Discard Naan

Soft, pillowy naan made with sourdough discard. Quick to prepare, family-friendly, and perfect with curries, dips, or just brushed with garlic butter.

Course Bread, Side Dish

Cuisine Indian

Keyword discard flatbread, discard recipes, flatbreads, indian bread, naan bread, sourdough discard recipes

Prep Time 15

Cook Time 15

Resting Time 1

Total Time 1 30

Servings naan breads

Calories 170kcal

Author Tiffany bendayan

Ingredients

200 grams unfed sourdough starter (discard)
250 grams all-purpose flour
100 grams greek yogurt
1 egg
1 tablespoon extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking powder

Toppings

melted butter
cilantro, chives, garlic, seeds (nigella, sesame, etc.) optional

Instructions

In a mixing bowl, whisk together the yogurt, sourdough discard, egg, olive oil, sugar, salt, and baking powder
Slowly add the flour until a soft dough forms
Knead gently for 2–3 minutes, then cover and let rest for 1 hour
Divide dough into 8 equal pieces and roll each into an oval
Heat a skillet (medium-high). Cook each naan for about 2 minutes per side, until golden spots appear and the bread puffs
Brush warm naan with melted butter. Sprinkle with herbs or seeds if desired. Serve immediately

Notes

Notes:

Keep naan stacked and covered with a towel after cooking so they stay soft.
For a garlic version, stir minced garlic into melted butter and brush over hot naan.
Dough can rest in the fridge for several hours; bring to room temperature before rolling.

Nutrition