Go Back

Sourdough Discard Naan

A delightful twist on traditional naan that incorporates sourdough discard for a soft, pillowy texture and slight crispness on the edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Bread, Side Dish
Cuisine: Indian
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2.5 cups 2 ½ cups (300g) all-purpose flour A staple that forms the backbone of your naan.
  • ¼ cup ¼ cup (60g) whole milk Adds creaminess to the dough.
  • ¼ cup ¼ cup (60g) water Hydrates ingredients for perfect dough consistency.
  • ¼ cup ¼ cup (60g) plain yogurt Brings moisture and tang to the flavor.
  • 1.5 tablespoons 1 tablespoon + ½ teaspoon (15g) olive oil Adds richness and tender texture.
  • 1.5 teaspoons 1 ½ teaspoons (6g) sugar Balances flavors and encourages browning.
  • 1 teaspoon 1 teaspoon (6g) salt Enhances the taste of the naan.
  • ½ cup ½ cup (122g) sourdough discard (100% hydration) Infuses unique flavor and texture.

Method
 

Mix the Dough
  1. In a large bowl, combine the whole milk, water, yogurt, and olive oil.
  2. Add the sugar, salt, and sourdough discard; mix well.
  3. Gradually stir in the all-purpose flour until a shaggy dough forms.
  4. Knead the dough on a floured surface until smooth and slightly sticky, about 5-7 minutes.
Bulk Fermentation
  1. Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 3-4 hours until doubled in size.
Divide and Rest
  1. Turn the risen dough onto a floured surface and divide it into 8 equal pieces, about 78g each.
  2. Shape each piece into a ball and cover with a towel for 15 minutes.
Roll Out
  1. Roll each ball into a round shape about ⅛ inch thick using a rolling pin or by hand.
Cook the Naan
  1. Preheat a cast iron skillet or nonstick skillet over medium-high heat for 10-15 minutes.
  2. Cook each naan for 1-2 minutes on each side, watching for puffing and golden browning.
Finish (Optional)
  1. Brush warm naan with melted butter or ghee after cooking and cover them with a towel to keep them soft until serving.

Notes

Consider adding fresh herbs like cilantro or garlic into the dough for added flavor. Ensure the skillet is hot enough for perfect puffing.