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–+ servings

Sourdough Discard Naan

A delicious and fluffy naan made from sourdough discard, ideal for pairing with curries and dips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Bread, Side
Cuisine: Indian
Calories: 200
Ingredients Method Nutrition Notes

Ingredients

Main ingredients

  • 2.5 cups All-Purpose Flour (plus more for dusting)
  • 1 cup Sourdough Discard (unfed, straight from the fridge)
  • 0.5 cup Plain Yogurt (full-fat recommended)
  • 0.25 cup Warm Water
  • 1 tsp Granulated Sugar
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 3 tbsp Unsalted Butter (melted)
  • 2 cloves Garlic (minced)
  • 2 tbsp Fresh Cilantro (chopped)

Method

Preparation

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Make a well in the center and add the sourdough discard, yogurt, and warm water. Mix until a shaggy dough forms.
  • Turn the dough onto a lightly floured surface and knead for 3-5 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it, and let it rest for at least 30 minutes.

Cooking

  • Divide the dough into 8 equal portions. On a floured surface, roll each portion into a thin oval, about 1/4-inch thick.
  • Heat a dry cast-iron skillet over medium-high heat. Cook each naan for 1-2 minutes on each side, until puffed and golden brown spots appear.
  • While the naan are cooking, mix the melted butter and minced garlic. Brush the hot, cooked naan with the garlic butter and sprinkle with chopped fresh cilantro. Serve warm.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 5gFat: 7gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 1g

Notes

For best results, use room temperature ingredients and keep the dough covered while it rests. Customize with spices or herbs as desired.
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