Sourdough Naan

5 from 2 votes

Not sure what to do with all your discard from your sourdough starter? This recipe for Sourdough Naan bread is here to save the day! Rich in flavor with a hint of tang from your homegrown miracle, each piece of this savory flatbread is as unique as your own starter.

Prep Time5

Cook Time20

PROOFING1

Total Time1 25

Course: Bread

Cuisine: American

Servings:

Calories: 152kcal

Author: Kelly Bloom

Equipment

Ingredients

1 cup sourdough starter discard , take when most bubbly
½ cup milk
¼ tablespoon yogurt , use live cultured yogurt
2 cup flour
1 tsb baking powder
¾ teaspoon salt
flour for shaping , you'll need about ½ cup flour to shape into discs

US Customary - Metric

Instructions

In a medium mixing bowl, blend the sourdough discard, milk, and yogurt.
1 cup sourdough starter discard, ½ cup milk, ¼ tablespoon yogurt
Measure flour into a large bowl. and whisk in the baking powder and salt. Add the wet mixture.
2 cup flour, 1 tsb baking powder, ¾ teaspoon salt
Scrape sides down and mix until you have a loose sticky dough.
Add a little extra flour and form into a dough ball. Cover and let proof for 1-2 hours.
flour for shaping
Divide the large, risen dough ball into eight smaller balls. Flatten the dough balls into 8" discs.
Set your cast iron griddle to medium high heat. Let rest while griddle is heating.
Place the naan disc on the hot griddle, cook for 3-4 minutes until it puffs up a bit.
Flip and cook on the other side for 3-4 minutes. Repeat with rest of discs. Serve hot with butter.

Notes

Wait until your sourdough discard is super bubbly before taking out what you need for your sourdough discard naan.
Mixing this batter dough is fast and easy. You want it soft and wet, but not too sticky. Since flour varies so much by absorbancy, make the additions of flour in 1 tablespoon increments. Mix until the dough ball just stops sticking to your hands.
For Gluten Free Naan, use 1:1 gluten free flour that performs well for baked goods.