Sourdough Discard Naan
Sourdough discard, that seemingly wasted byproduct of maintaining your sourdough starter, can be transformed into a delightful flatbread known as sourdough discard naan.
Servings: 8 pieces
Calories: 152kcal
Equipment
Ingredients
- 1 cup Sourdough discard take when most bubbly
- ½ cup Milk
- ¼ tablespoon Yogurt use live cultured yogurt
- 2 cup Flour
- 1 tsb Baking powder
- ¾ teaspoon Salt
- Flour about ½ cup additional flour
Instructions
- In a medium mixing bowl, blend the sourdough discard, milk, and yogurt.1 cup Sourdough discard, ½ cup Milk, ¼ tablespoon Yogurt
- Measure flour into a large bowl. and whisk in the baking powder and salt. Add the wet mixture.2 cup Flour, 1 tsb Baking powder, ¾ teaspoon Salt
- Scrape sides down and mix until you have a loose sticky dough.
- Add a little extra flour and form into a dough ball. Cover and let proof for 1-2 hours.Flour
- Divide the large, risen dough ball into eight smaller balls. Flatten the dough balls into 8" discs.
- Set your cast iron griddle to medium high heat. Let rest while griddle is heating.
- Place the naan disc on the hot griddle, cook for 3-4 minutes until it puffs up a bit.
- Flip and cook on the other side for 3-4 minutes. Repeat with rest of discs. Serve hot with butter.
Notes
- Wait until your sourdough discard is super bubbly before taking out what you need for your sourdough discard naan.
- Mixing this batter dough is fast and easy. You want it soft and wet, but not too sticky. Since flour varies so much by absorbancy, make the additions of flour in 1 tablespoon increments. Mix until the dough ball just stops sticking to your hands.
- For Gluten Free Naan, use 1:1 gluten free flour that performs well for baked goods.
Nutrition
Calories: 152kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 238mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.004mg | Calcium: 32mg | Iron: 1mg