Sourdough Discard Soft Naan (Print)
Tender, pillowy Indian flatbread made with sourdough discard for extra flavor and pillowy texture.
# Ingredient list:
→ Dough
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 2¼ cups all-purpose flour
03 - ½ cup plain yogurt
04 - 2 tablespoons melted butter or neutral oil
05 - 2 teaspoons sugar
06 - 1 teaspoon salt
07 - ½ teaspoon baking powder
08 - ¼ teaspoon baking soda
09 - 2–4 tablespoons warm water, as needed
→ For Cooking
10 - 2 tablespoons melted butter (for brushing)
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# Directions:
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 combined.
02 - Gradually add the all-purpose flour, stirring until a shaggy dough begins to form and no dry pockets remain.
03 - Add warm water 1 tablespoon at a time, kneading gently, until the dough is soft and slightly tacky but holds together in a cohesive ball.
04 - Transfer the dough to a lightly floured surface and knead for 2–3 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 rise in a warm spot for 1–2 hours until puffed (it may not fully double in size).
06 - Punch down the dough gently and divide into 8 equal portions. Roll each into a smooth ball.
07 - On a lightly floured surface, roll each ball into an oval or teardrop shape approximately ¼ inch thick.
08 - Heat a cast iron skillet or nonstick pan over medium-high heat until the surface is very hot and lightly smoking.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the bottom is golden brown, about 1–2 minutes.
10 - Flip the naan and cook the other side for 30–60 seconds until charred spots appear and the bread is cooked through.
11 - Remove from the pan and immediately brush with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired. Repeat with remaining dough portions and serve warm.
# Expert Tips:
01 -
- That sourdough tang adds a depth you simply cannot get from a plain flour dough and it uses up discard you were going to toss anyway.
- The yogurt keeps every single naan soft and pillowy even hours later which is rare for homemade flatbreads.
02 -
- If your pan is not hot enough the naan will cook through without forming those beautiful charred bubbles so be patient and let the skillet preheat fully.
- The dough can be made ahead and refrigerated for up to twenty four hours which actually deepens the sourdough flavor beautifully.
03 -
- Roll the naans slightly thinner than you think you need because they puff up considerably in the pan and a too thick naan stays doughy in the center.
- Keep a small bowl of melted butter and a pastry brush right next to the stove so you can butter each naan the second it comes off the heat for maximum absorption.