Description
This Sourdough Discard Naan is soft, fluffy, and lightly tangy with golden blistered spots from a hot skillet. It uses unfed sourdough discard, Greek yogurt, and simple pantry ingredients to create tender homemade naan that’s perfect for curries, wraps, soups, salsa, or dipping.
Ingredients
Scale
- ½ cup sourdough discard, unfed
- 3 cups all-purpose flour, plus more for dusting
- ¾ cup warm whole milk
- ½ cup plain Greek yogurt, at room temperature
- 2¼ teaspoons instant yeast
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley or cilantro, optional
Instructions
- Combine the warm milk, sugar, and instant yeast in a large mixing bowl.
- Let the mixture rest for 5 to 10 minutes, until lightly foamy.
- Add the sourdough discard, Greek yogurt, olive oil, and salt.
- Gradually stir in the flour until a shaggy dough forms.
- Knead the dough by hand for 8 to 10 minutes, or use a stand mixer with a dough hook for about 5 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap.
- Let the dough rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Transfer the dough to a lightly floured surface and divide it into 8 equal pieces.
- Shape each piece into a ball, cover, and let the dough rest for 15 minutes.
- Roll each dough ball into an oval or teardrop shape about ¼ inch thick.
- Heat a cast-iron skillet or heavy nonstick pan over medium-high heat until very hot.
- Place one naan in the dry skillet and cook for 1 to 2 minutes, until bubbles form and the underside develops golden spots.
- Flip and cook for another 1 to 2 minutes, until puffed and lightly charred.
- Repeat with the remaining dough, adjusting the heat as needed.
- Brush each warm naan with melted butter and sprinkle with parsley or cilantro, if desired.
- Stack the cooked naan and cover with a clean towel to keep it soft.
Notes
- Use unfed sourdough discard straight from the refrigerator or let it sit at room temperature for 30 minutes.
- Keep the dough soft and slightly tacky. Too much flour can make the naan dense.
- Make sure the skillet is fully heated before cooking.
- Brush the naan with melted butter immediately after cooking.
- Store cooled naan in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze naan with parchment paper between each piece for up to 3 months.
Nutrition
- Serving Size: 1 naan
- Calories: 285
- Sugar: 3g
- Fat: 9g
- Carbohydrates: 43g
- Protein: 8g