This simple naan bread uses sourdough discard, so you’re making something delicious while reducing waste. It’s soft, fluffy, and full of flavor!
I love slathering mine with butter or dipping it in my favorite curry. It’s hard to stop at just one piece! Plus, making it is a breeze—you’ll be a naan expert in no time!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! Unfed sourdough discard adds flavor and tenderness. If you don’t have sourdough discard, you can use plain yogurt for a similar tangy flavor.
All-Purpose Flour: This is perfect for naan. If you’re looking for a healthier option, whole wheat flour works too, but it will change the texture slightly and make it denser.
Plain Yogurt: Yogurt brings moisture and flavor. If you’re dairy-free, try coconut or almond yogurt. It might change the taste a bit, but it will still be delicious.
Garlic: This is optional, but I highly recommend it! It adds a lovely flavor to your naan. You could also use garlic powder if you don’t have fresh garlic.
How Do I Get Soft and Fluffy Naan?
Achieving that perfect soft texture requires a few key steps. The kneading and resting periods are important to develop gluten and allow the dough to relax.
- Mix dry ingredients well to ensure even distribution.
- Add sourdough discard and yogurt to keep the dough moist. Adjust water as needed to avoid too sticky a dough.
- Knead the dough for 5-7 minutes until it’s smooth. This builds a good texture.
- Letting the dough rest is crucial. It allows the gluten to relax, making it easier to roll out.
- Cook in a hot skillet to create that beautiful puffed texture. Make sure the skillet is properly heated before cooking!
Following these tips will help you achieve soft, delicious naan every time! Enjoy your cooking journey!
Delicious Sourdough Discard Naan Bread
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed)
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup plain yogurt (room temperature)
- 2 tablespoons olive oil (plus more for cooking)
- 1/4 cup warm water (approximately)
Optional Ingredients:
- 2 cloves garlic, minced (optional)
- Fresh cilantro or parsley, chopped (for garnish)
- Melted butter or ghee (for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and at least 1 hour for the dough to rest. Cooking each naan takes about 5 minutes. So, you’ll be enjoying freshly made naan bread in about 1 hour and 20 minutes—or less if you cook multiple naans simultaneously!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt. Stir until they’re well mixed, making sure there are no lumps.
2. Incorporating Wet Ingredients:
Add the sourdough discard, plain yogurt, and olive oil to your dry ingredients. Stir everything together until it starts to combine.
3. Forming the Dough:
Gradually add warm water a little at a time, mixing until a soft dough begins to form. The dough will be slightly sticky but should be easy to handle. If it feels too sticky, you can sprinkle a little more flour.
4. Kneading:
Place the dough on a lightly floured surface and knead it for about 5-7 minutes until it’s smooth and elastic. This process helps develop the gluten, which gives the naan its lovely texture!
5. Resting the Dough:
Transfer the dough to a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rest at room temperature for at least 1 hour. This will help the dough rise slightly and become easier to work with.
6. Dividing the Dough:
After the dough has rested, divide it into 6-8 equal portions. Roll each piece into a ball and set them aside on a floured surface while you prepare to shape them.
7. Rolling Out the Naan:
Using a rolling pin, flatten each ball into an oval or round shape, about 1/4 inch thick. Dust with flour as needed to prevent sticking.
8. Heating the Skillet:
Preheat a heavy skillet or cast iron pan over medium-high heat. Lightly brush the skillet with oil to prevent sticking.
9. Cooking the Naan:
Place one naan in the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface and the bottom has nice brown spots.
10. Flipping the Naan:
Carefully flip the naan and cook the other side for another 2 minutes, ensuring it’s golden brown and cooked through.
11. Optional Garlic Flavor:
If you love garlic, sprinkle minced garlic on top of the naan during the last minute of cooking, and brush with melted butter or ghee for extra flavor!
12. Garnishing:
Once cooked, remove the naan from the skillet and garnish with fresh chopped cilantro or parsley. This adds a lovely touch!
13. Repeating:
Repeat the cooking process with the remaining naans, adding more oil to the skillet as needed.
14. Serving:
Serve your freshly made naan warm, alongside curries, dips, or your favorite dishes. Enjoy the soft, flavorful goodness of your sourdough discard naan bread!
Happy cooking, and savor every bite!
Can I Use Regular Yeast Instead of Sourdough Discard?
Yes! If you don’t have sourdough discard, you can replace it with 1 teaspoon of instant yeast and an additional 1/4 cup of warm water. Just ensure to let the dough rise until it doubles in size, which may take about 1-2 hours.
How Should I Store Leftover Naan?
Store any leftover naan in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, just pop them in a skillet for a minute or two or microwave them briefly.
Can I Make This Recipe Gluten-Free?
You can try using a gluten-free all-purpose flour blend. However, the texture may differ from traditional naan. Be sure to check that your blend contains xanthan gum or add it separately to help bind the dough.
What Variations Can I Try with This Recipe?
You can experiment with flavors by adding herbs or spices to the dough, like cumin, coriander, or even some chili flakes for heat. Additionally, you can stuff the naan with cheese or other fillings before cooking for a delicious twist!
