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Easy Sourdough Discard Naan Recipe

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4.5 from 132 reviews

This Fluffy Sourdough Discard Naan is a quick and easy lunch option that combines the tangy flavor of sourdough discard with the soft, airy texture of traditional naan bread. Perfect for reducing food waste while enjoying a delicious homemade flatbread, it is made with simple ingredients and cooked on the stovetop for a beautifully puffed, golden-brown finish.

Ingredients

Dough Ingredients

  • 1 cup sourdough discard
  • 2 cups all-purpose flour (or whole wheat flour for a nuttier taste)
  • ½ cup milk (or plant-based milk for dairy-free)
  • ¼ cup plain yogurt (or dairy-free yogurt)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Instructions

  1. Mix Wet Ingredients: In a large bowl, combine the sourdough discard, yogurt, and milk until the mixture is smooth, well-blended, creamy, and slightly thick.
  2. Add Dry Ingredients: Gradually incorporate the flour, baking powder, and salt into the wet mixture. Stir until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.
  3. Knead the Dough: On a floured surface, gently knead the dough for about 2-3 minutes until it becomes smooth and elastic, aiming for a soft and pliable texture.
  4. Divide and Shape: Cut the dough into 8 equal balls. Roll each ball into a smooth round shape and place them on a floured surface, preparing for the next step.
  5. Roll Out Naan: Using a rolling pin, flatten each ball into a ¼-inch thick oval, ensuring an even thickness to encourage puffing during cooking.
  6. Preheat Skillet: Heat a skillet over medium-high heat until hot; a gentle sizzle should be heard when placing the naan onto it.
  7. Cook Naan: Place one rolled naan in the skillet, cooking until bubbles form on the surface, about 1-2 minutes. Flip and cook until both sides are golden brown and slightly charred.
  8. Finish with Butter: Remove the naan from the skillet and brush with melted butter for extra flavor and a glossy finish. Repeat with remaining dough pieces.

Notes

  • For a dairy-free version, use plant-based milk and yogurt.
  • Whole wheat flour can be substituted for a nuttier flavor.
  • Brush with garlic butter or herbs for additional taste variations.
  • Serve warm with curries, dips, or as a wrap base.
  • Store leftovers in an airtight container and reheat on a skillet to maintain softness.

Find it online: https://forkvista.com/easy-sourdough-discard-naan-recipe/