Print

Quick Fluffy Sourdough Discard Naan

Soft fluffy sourdough discard naan with garlic butter on wooden board
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Incredibly soft and fluffy naan made with sourdough discard, no yeast required. Ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (120g) sourdough discard, unfed
  • 1 cup (120g) all-purpose flour, plus more for dusting
  • 1/2 cup (120g) plain Greek yogurt (or dairy-free yogurt)
  • 1 tablespoon olive oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter (or ghee), for brushing
  • 1 tablespoon fresh cilantro, chopped (optional)
  • 1 clove garlic, minced (optional)

Instructions

  1. In a large bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
  2. Add the sourdough discard, plain Greek yogurt, and olive oil to the dry ingredients. Mix with a spatula or your hands until a shaggy dough begins to form.
  3. Turn the dough out onto a lightly floured surface and knead for 1-2 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  4. Divide the dough into 4 equal portions and shape each into a ball. Cover the balls with a damp cloth and let them rest for 10 minutes.
  5. While the dough is resting, prepare the garlic butter by mixing the melted butter with the minced garlic and chopped cilantro (if using).
  6. Heat a skillet or cast-iron pan over medium-high heat.
  7. Take one ball of dough and roll it out on a lightly floured surface into an oval or teardrop shape, about 1/4-inch thick.
  8. Carefully place the rolled naan onto the hot skillet. Cook for 2-3 minutes, or until bubbles start to form and the bottom is golden brown with some charred spots.
  9. Flip the naan and cook for another 1-2 minutes on the other side.
  10. Remove the cooked naan from the skillet and immediately brush it with the garlic butter.
  11. Repeat the rolling and cooking process with the remaining dough balls, brushing each with garlic butter as soon as it comes off the heat.

Notes

  • The consistency of your sourdough discard can affect the dough. If your discard is very thin, you may need a little extra flour. If it’s very thick, you may need a splash of milk or water.
  • Plain Greek yogurt works best to create a tender and soft texture. You can also use dairy-free yogurt as a substitute.
  • You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out.
  • Do not roll the naan too thin, or it won’t puff up properly.
  • For the best charred spots, make sure your skillet is hot enough before adding the naan.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-discard-naan/