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Fluffy Sourdough Discard Naan

A quick and easy recipe for delicious flatbread using sourdough discard, perfect for scooping dips or enjoying with curries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: Indian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup sourdough discard Gives the naan its unique tangy flavor while reducing food waste.
  • 2 cups all-purpose flour Provides structure and an airy texture; whole wheat can be used for a nuttier taste.
  • 1/2 cup milk Enhances the softness; substitute with plant-based milk for a dairy-free option.
  • 1/4 cup plain yogurt Adds moisture and tang; dairy-free yogurt works well too.
  • 1 tsp baking powder Ensures that the naan puffs beautifully while cooking.
  • 1/2 tsp salt Enhances all the flavors in this delightful flatbread.

Method
 

Preparation
  1. In a large bowl, combine the sourdough discard, yogurt, and milk until smooth and well-blended. The mixture should be creamy and slightly thick.
  2. Gradually incorporate the flour, baking powder, and salt. Stir until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.
  3. Gently knead the dough on a floured surface for about 2-3 minutes until it becomes smooth and elastic.
  4. Cut the dough into 8 equal balls. Roll each ball into a smooth round shape and place them on a floured surface.
Cooking
  1. Use a rolling pin to flatten each ball into a 1/4-inch thick oval.
  2. Preheat a skillet over medium-high heat until hot.
  3. Place one naan in the skillet, cooking until bubbles form on the surface, about 1-2 minutes. Flip it over, and cook until golden brown and slightly charred on both sides.
  4. After removing the naan from the heat, brush it with melted butter for extra flavor and sheen.

Notes

Serve the fluffy naan warm with your favorite dishes. It pairs wonderfully with curries, stews, or dips like hummus or tzatziki. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat on a skillet to restore softness.