Sourdough discard, that seemingly wasted byproduct of maintaining your sourdough starter, can be transformed into a delightful flatbread known as Sourdough Discard Naan.
This flatbread boasts a slightly tangy flavor thanks to the discard, and its pillowy texture makes it perfect for scooping up curries, dips, or simply enjoying on its own.
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Why You'll Love This Sourdough Naan Recipe
This recipe offers a simple and effective way to use your discard, creating restaurant-quality naan in the comfort of your own home.
So, the next time you feed your sourdough starter, don't throw away the discard - use it to make delicious sourdough discard naan!
- Flavor: Sourdough naan boasts a tangy, nutty, and complex taste profile due to the sourdough fermentation starter.
- No Kneading: Just stir the sourdough naan batter and cook on a hot skillet for bubbly, hot and puffy flatbreads.
- Customizable: Add chopped herbs, grated cheese, or even sweet spices to create unique flavor combinations.
- Versatile: Use as handheld flatbreads for sandwiches, toasted as chips for dips, or hot bread sides for black beans, our Tikka Masala, or other thick, rich soups. They even hold hot kabob grilled meats beautifully!
Ingredients Overview
If you maintain a sourdough starter, even if left dormant in the refrigerator, you probably have everything you need to make this simple flatbread now.
- Sourdough Discard - saved from most recent feeding, at the bubbliest point.
- Milk
- Yogurt
- Flour
- Baking powder - not baking soda!
- Salt
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Sourdough Naan
Mixing this batter dough is fast and easy. You want it soft and wet, but not too sticky. Since lour 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.
Prepare The Naan Dough
- In a medium mixing bowl, blend the sourdough discard, milk, and yogurt.
- Measure flour into a large bowl. and whisk in the baking powder and salt. Add the wet mixture.
- 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.
Shape For Naan Breads
- 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.
PRO TIP: Dust the work surface with a little extra flour to prevent these naan dough from sticking to the work surface or your hands.
Dry Fry The Naan Breads
Dry fry the discs of dough without any oil or grease. You can sprinkle a little flour in the skillet to prevent sticking, but no oil or butter.
- 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.
Serving Suggestions
Sourdough discard naan is incredibly versatile and can be enjoyed in many ways:
- Serve alongside curries, stews, or lentil soups for scooping up flavorful sauces.
- Enjoy as a flatbread appetizer with dips like hummus, baba ghanoush, or raita.
- Stuff with cheese and vegetables for a quick and delicious vegetarian meal.
Related Recipes
- Irish Soda Bread with Raisins
- Gluten-Free Irish Soda Bread
- Jewish Shabbat Challah
- Homemade Breadsticks with Garlic Butter
- Homemade Soft Flour Tortillas
Substitutions and Variations
Here are some substitutions or variations you can try when making this recipe:
- No Greek Yogurt? You can substitute milk or water for the Greek yogurt, but the naan may be slightly less moist and tender.
- Spice it Up: Add a pinch of ground cumin, coriander, or fennel seeds to the dough for a touch of warmth and complexity.
- Garlic Naan: Brush the cooked naan with melted garlic butter for a garlicky twist.
Tips for Success
- Use room temperature sourdough discard for best results. Cold discard can make the dough difficult to work with.
- Don't overwork the dough. Over kneading can lead to tough naan.
- A cast iron skillet is ideal for cooking naan as it retains heat well and creates beautiful browned spots.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe for Sourdough Naan bread.
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- 9 inch Cast Iron Skillet
Storage Options
- Leftover naan can be stored at room temperature in an airtight container for up to 2 days.
- You can also wrap them tightly in plastic wrap and freeze for up to 3 months. Reheat in a skillet or oven before serving
Frequently Asked Questions
Yes, you can use fed sourdough discard, but the naan might have a slightly less tangy flavor compared to using unfed discard. The fermentation process contributes to the tang, and fed discard has already undergone some of that fermentation.
Your pan might not be hot enough. Ensure your pan is preheated over medium heat before adding the naan.
Yes, mix everything except the baking powder. Let sit overnight so the yogurt can ferment with the flour and other ingredients. When ready to cook on the griddle, mix in the baking powder.
Leftover naan can be reheated in a skillet or oven over medium heat. Brush the naan with a touch of olive oil or melted butter before reheating to prevent drying out. Heat until warmed through and slightly crisp.
More Bread Recipes
- Rustic Gluten-Free Irish Soda Bread with Oat Flour
- Irish Wheaten Bread Made With American Flours
- Irish Brown Bread
- Mini Vanilla Bean Scones
Get the Recipe!
Sourdough Discard Naan
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.
