Sourdough Discard Soft Naan (Print View)
Tender Indian flatbread made with sourdough discard for extra flavor and pillowy texture.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) sourdough discard, unfed at 100% hydration
02 - 2 1/4 cups (280 g) all-purpose flour
03 - 1/2 cup (125 g) plain yogurt
04 - 2 tbsp (28 g) melted butter or neutral oil
05 - 2 tsp (8 g) sugar
06 - 1 tsp (6 g) kosher salt
07 - 1/2 tsp (2.5 g) baking powder
08 - 1/4 tsp (1 g) baking soda
09 - 2–4 tbsp (30–60 ml) warm water, as needed
→ For Cooking and Finishing
10 - 2 tbsp (28 g) melted butter, for brushing
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# How To Make It:
01 - In a large mixing bowl, whisk together the sourdough discard, yogurt, sugar, melted butter or oil, salt, baking powder, and baking soda until smooth and well incorporated.
02 - Gradually add the all-purpose flour to the wet mixture, stirring with a wooden spoon or your hands until a shaggy dough comes together.
03 - Add warm water one tablespoon at a time, mixing after each addition, until the dough is soft and slightly tacky but holds together in a cohesive ball.
04 - Transfer the dough to a lightly floured work surface and knead gently for 2 to 3 minutes until the surface is smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let rest in a warm spot for 1 to 2 hours. The dough will puff up noticeably but may not fully double in size.
06 - Divide the risen dough into 8 equal pieces and roll each into a smooth round ball.
07 - On a lightly floured surface, roll each dough ball into an oval or teardrop shape approximately 1/4 inch thick.
08 - Heat a cast iron skillet or heavy nonstick pan over medium-high heat until the surface is smoking hot.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the underside is golden brown, about 1 to 2 minutes. Flip and cook the other side for an additional 30 to 60 seconds.
10 - Remove the naan from the pan and immediately brush generously with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired.
11 - Repeat the cooking process with the remaining dough balls. Serve warm alongside curries, dal, or your favorite dishes.
# Expert Hints:
01 -
- That tangy discard flavor paired with yogurt creates a tenderness store bought naan never achieves.
- Eight pieces of fresh flatbread in under an hour of active work is the kind of math that changes weeknight dinners.
02 -
- If the dough tears while rolling it needs more rest time. Cover it and walk away for ten minutes.
- The pan must be fully preheated or the naan will cook flat and dry instead of puffing up with those beautiful charred bubbles.
03 -
- Weigh your discard if possible because a cup of thick discard and a cup of pourable discard behave like completely different ingredients.
- Keep a small bowl of flour nearby while rolling because the dough can become sticky as it warms in your hands.