This delicious naan bread is made using sourdough discard, giving it a unique flavor and chewy texture. It’s quick and easy to whip up and perfect for any meal!
Who doesn’t love fresh bread? I like to pair it with some warm curry or just slather it with butter. Trust me, you’ll want to make double! 🥖
Making naan with sourdough discard means less waste and more tasty bread! It’s a win-win in my book. Plus, you can have it ready in no time for a cozy dinner. Enjoy!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! You can use either unfed or fed sourdough discard. If you don’t have any, you can use plain yogurt or buttermilk as a substitute, but it won’t give you that unique sourdough flavor.
Flour: All-purpose flour is great for naan, but you can also experiment with whole wheat flour for a rustic touch or gluten-free flour blends if needed. Just keep an eye on the dough’s consistency.
Yogurt: I prefer regular yogurt for its creamy texture. Greek yogurt works too but might make the dough a bit too thick. You can substitute with dairy-free yogurt alternatives if you’re looking for a vegan option.
Oil/Butter: Olive oil gives a nice flavor, but feel free to switch it out for any cooking oil you have on hand. Melted butter is a fantastic choice for brushing the naan after cooking!
How Do You Get Soft, Fluffy Naan?
The key to soft, fluffy naan lies in the resting and cooking process. After kneading your dough, it’s crucial to let it rest. This helps the gluten relax, leading to a tender texture. Aim for at least 30 minutes to an hour.
- When rolling out the naan, keep it slightly thick (about ¼ inch) to maintain softness during cooking.
- Cooking time is also important. Use medium-high heat to create those beautiful bubbles and golden spots. Don’t rush—each side needs its moment to shine!
- Finally, brushing with melted butter or olive oil right after cooking adds flavor and keeps the naan soft.
Sourdough Discard Naan Bread
Ingredients
- 1 cup sourdough discard (unfed or fed)
- 2 to 2 ½ cups all-purpose flour (plus extra for dusting)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons plain yogurt (or Greek yogurt)
- 2 tablespoons olive oil or melted butter (plus more for cooking and brushing)
- ¼ cup warm water (adjust as needed)
- Optional: minced garlic, chopped cilantro or parsley for garnish
How Much Time Will You Need?
This delicious naan bread takes about 15 minutes for prep time and 30 minutes to 1 hour for resting, plus a few minutes per batch to cook. In total, you can enjoy your homemade naan in approximately 1.5 hours!
Step-by-Step Instructions
1. Mixing the Ingredients
In a large mixing bowl, combine the sourdough discard, sugar, salt, and baking powder. Mix well to ensure everything is evenly combined. This is where the magic begins!
2. Forming the Dough
Add the yogurt, olive oil, and warm water to the mixture. Stir everything together until combined. Gradually add the flour, mixing and kneading until the dough becomes soft and slightly sticky. Depending on the moisture in your discard, you may need to adjust the amount of flour slightly. Knead the dough for about 5 to 7 minutes until it’s nice and smooth.
3. Resting the Dough
Cover your dough with a damp cloth or plastic wrap and let it rest for 30 minutes to 1 hour at room temperature. This helps develop the gluten and make your naan soft and fluffy.
4. Shaping the Naan
Once the dough has rested, divide it into 6 to 8 equal portions and roll each piece into a ball. Then, lightly flour your work surface and roll each ball into an oval or round shape about ¼-inch thick. The thickness will help ensure your naan is tender and chewy.
5. Cooking the Naan
Heat a skillet or cast-iron pan over medium-high heat. Once hot, place one naan on the pan. Cook for 1-2 minutes until you see bubbles forming on the surface. Then, flip it over and cook the other side for another 1-2 minutes until golden brown with some charred spots. Yum!
6. Finishing Touches
Brush your cooked naan with melted butter or olive oil, and if you want a burst of flavor, sprinkle with optional minced garlic and chopped herbs. This step adds a lovely touch and enhances the taste.
7. Repeat and Serve
Repeat the cooking process with the remaining dough pieces. Serve your warm naan alongside delicious curries, soups, or use them as wraps. Enjoy every bite of your soft, tender, and flavorful sourdough discard naan bread!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! Whole wheat flour will give your naan a nuttier flavor and denser texture. You may need to adjust the water slightly, as whole wheat flour absorbs more moisture. Start with the same amount and add more if needed to achieve a soft dough.
How Long Can I Store Leftover Naan?
Leftover naan can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place it in the fridge for up to a week or freeze individual pieces wrapped in plastic wrap and then in a freezer bag for up to 3 months. Reheat on a skillet or in the oven!
Can I Make This Recipe Vegan?
Absolutely! To make vegan naan, simply replace the yogurt with a dairy-free alternative, like coconut yogurt or almond yogurt, and use oil instead of butter for brushing. It will still taste delicious!
What’s the Best Way to Serve Naan?
Naan is best enjoyed warm, right after cooking! Try serving it alongside your favorite curry, soup, or even with dips like hummus or tzatziki. You can also use it as a wrap for sandwiches or grilled veggies.
