Sourdough Discard Soft Naan (Printable)
Transform leftover sourdough starter into tender, pillowy Indian flatbread perfect for scooping curries
# What You'll Need:
→ Dough
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 2 1/4 cups all-purpose flour
03 - 1/2 cup plain yogurt
04 - 2 tablespoons melted butter or neutral oil
05 - 2 teaspoons sugar
06 - 1 teaspoon salt
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon baking soda
09 - 2 to 4 tablespoons warm water, as needed
→ For Cooking
10 - 2 tablespoons melted butter (for brushing)
11 - Optional: fresh cilantro, minced garlic, nigella seeds
# How to Make It:
01 - In a large mixing bowl, whisk together the sourdough discard, yogurt, sugar, melted butter or oil, salt, baking powder, and baking soda until smooth and well combined.
02 - Gradually add the all-purpose flour to the wet mixture, stirring until a shaggy dough begins to form.
03 - Add warm water one tablespoon at a time, kneading gently, until the dough is soft and slightly tacky but holds together in a cohesive ball.
04 - Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes until smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with a damp towel, and let it rest in a warm spot for 1 to 2 hours. The dough will puff up but may not fully double in size.
06 - Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball.
07 - On a lightly floured surface, roll each ball into an oval or teardrop shape approximately 1/4 inch thick.
08 - Heat a cast iron skillet or nonstick pan over medium-high heat until very hot, ensuring even heat distribution across the cooking surface.
09 - Place one naan onto the hot skillet. Cook until large bubbles form across the surface and the bottom turns golden brown, about 1 to 2 minutes. Flip and cook for another 30 to 60 seconds.
10 - Remove the naan from the pan and immediately brush with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired.
11 - Repeat the cooking process with the remaining dough balls. Serve the naan warm alongside curries or your favorite dishes.
# Expert Tips:
01 -
- The sourdough discard adds a subtle tang that makes this naan taste like it came from a tandoor oven, not your home kitchen.
- It uses up discard that would otherwise be wasted, and the yogurt keeps every piece impossibly tender.
02 -
- The dough can feel deceptively sticky right after mixing, but resist the urge to keep adding flour because too much makes the naan dense and tough.
- If your discard is very acidic from sitting a long time, the naan will have a stronger tang, which some people love but can catch you off guard if you are expecting a milder flavor.
03 -
- Press the rolled naan gently with your fingertips before placing it in the pan to create slight indentations that help bubbles form more dramatically.
- Cover cooked naans in a clean kitchen towel as they come off the pan to keep them warm and pliable while you finish the batch.