Sourdough Discard Soft Naan (Printable)
Tender Indian flatbread made with sourdough discard, yogurt, and aromatic spices. Perfect companion for curries and dals.
# What You 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
# Steps:
01 - In a large mixing bowl, whisk together the sourdough discard, yogurt, sugar, melted butter or oil, salt, baking powder, and baking soda until thoroughly combined.
02 - Gradually add the all-purpose flour, mixing until a shaggy dough begins to form.
03 - Add warm water one tablespoon at a time, working it in 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 greased bowl, cover with a damp towel, and let rise in a warm spot for 1 to 2 hours. The dough will puff up but may not fully double in size.
06 - Divide the risen dough into 8 equal pieces and roll each into a smooth ball.
07 - On a lightly floured surface, roll each dough ball into an oval or teardrop shape approximately 1/4 inch thick.
08 - Place a cast iron skillet or nonstick pan over medium-high heat and allow it to get very hot before cooking.
09 - Lay one naan in the hot skillet and cook until bubbles form across the surface and the bottom turns golden brown, about 1 to 2 minutes. Flip and cook the other side 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 - Continue cooking the remaining dough balls. Serve the naan warm alongside curries or your favorite dishes.
# Expert Advice:
01 -
- The discard adds a subtle tang that makes store-bought naan taste flat by comparison.
- You probably have every ingredient in your kitchen right now, no special shopping required.
02 -
- If the pan is not hot enough, the naan will cook slowly and stiffen instead of puffing into soft pillows.
- The dough can feel deceptively sticky at first, but a brief rest after kneading transforms it completely.
03 -
- Press down gently with a spatula while the naan cooks if you want more even charring and fewer raw spots in the center.
- Your oldest, most sour discard will give the most complex flavor, so do not be afraid of the jar that has been sitting a week.