why make this recipe
Sourdough Discard Naan is a fantastic way to minimize food waste while getting a delicious and versatile bread. It uses leftover sourdough starter discard, which many people often toss away. This recipe not only helps you use what you have but also results in soft, fluffy naan that pairs wonderfully with various dishes. Whether you’re enjoying it with curries, soups, or just as a snack, this naan brings a unique flavor and a lovely texture to your meals.
how to make Sourdough Discard Naan
Ingredients :
- 1 1/2 cups (215 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 1/4 teaspoon (2 grams) baking soda
- 1/2 cup (113 grams) sourdough starter discard
- 1/4 cup (68 grams) whole milk Greek yogurt
- 3 tablespoons (45 grams) water
- 2 tablespoons (26 grams) olive oil
- 2 tablespoons butter, melted
Directions :
- Combine the flour, baking powder, salt, and baking soda in a large bowl.
- Stir in the sourdough starter discard, yogurt, water, and olive oil.
- Switch to mixing with your hands when it becomes too difficult to stir.
- Knead the dough for 2-3 minutes until well combined, adding more flour or water as needed. The dough should be on the wetter side but not overly sticky.
- Divide the dough into 8 pieces and shape them into discs. Cover and let them rest for 10 minutes.
- Heat a skillet or griddle over high heat.
- Roll each disc into a roughly 1/4-inch thick round.
- Add the rounds to the hot skillet or griddle. Once bubbles appear on top (in about 1-2 minutes), flip and cook on the other side for another 1-2 minutes, until browned and puffed up.
- Remove the naan to a plate and brush all sides with melted butter. Cover with foil.
- Repeat the cooking process until all the naans are done, brushing each with butter and stacking them on the plate covered with foil.
how to serve Sourdough Discard Naan
Sourdough Discard Naan can be served warm alongside your favorite dishes. It’s perfect with spicy curries, lentil soups, or simply with a dollop of yogurt or hummus. You can also enjoy it on its own as a snack.
how to store Sourdough Discard Naan
To store leftover naan, let it cool completely. Place the naan in an airtight container or wrap them in plastic wrap. You can keep them at room temperature for 1-2 days. For longer storage, you can freeze them. Wrap each naan in plastic wrap and then place them in a freezer bag. They can last for up to a month in the freezer. Reheat them in a skillet or microwave before serving.
tips to make Sourdough Discard Naan
- Ensure that your sourdough starter discard is active and bubbly for the best flavor.
- If the dough feels too sticky, add a little more flour gradually until you achieve the right consistency.
- Don’t skip the resting period; it helps the dough relax, making it easier to roll out.
- Experiment with toppings by adding herbs or spices to the dough for extra flavor.
variation
For a different twist, you can add minced garlic or chopped herbs into the dough. You can also try making stuffed naan by filling the dough with cheese, spinach, or other fillings before rolling it out.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the texture may be denser.
What can I do with leftover naan?
Leftover naan can be used to make sandwiches, wrapped around fillings, or cut into pieces for dipping in spreads and dips.
Can I make this naan gluten-free?
You can experiment with gluten-free flour blends, but the texture and taste might vary. It may require some adjustments in the liquid content.
Sourdough Discard Naan
Ingredients
Method
- Combine the flour, baking powder, salt, and baking soda in a large bowl.
- Stir in the sourdough starter discard, yogurt, water, and olive oil.
- Switch to mixing with your hands when it becomes too difficult to stir.
- Knead the dough for 2-3 minutes until well combined, adding more flour or water as needed. The dough should be on the wetter side but not overly sticky.
- Divide the dough into 8 pieces and shape them into discs. Cover and let them rest for 10 minutes.
- Heat a skillet or griddle over high heat.
- Roll each disc into a roughly 1/4-inch thick round.
- Add the rounds to the hot skillet or griddle. Once bubbles appear on top (in about 1-2 minutes), flip and cook on the other side for another 1-2 minutes, until browned and puffed up.
- Remove the naan to a plate and brush all sides with melted butter. Cover with foil.
- Repeat the cooking process until all the naans are done, brushing each with butter and stacking them on the plate covered with foil.