Sourdough discard naan
If you’re a sourdough baker, you most likely have a stash of sourdough discard just waiting to be put to good use. Making homemade sourdough discard naan is one of the best ways to transform that discard into something magical. This soft, chewy flatbread pairs perfectly with curries, soups, or even as a base for flatbread pizza. In this blog post, we’ll dive into how to make sourdough discard naan from scratch, sharing tips, tricks, and answers to common questions along the way.
Equipment
- medium and a large mixing bowl
- cast iron skillet
- Rolling Pin
Ingredients
- 1/2 cup 120g sourdough discard: Unfed discard straight from the fridge works perfectly.
- 1/2 cup 120 ml warm milk: Helps create a soft dough.
- 1/4 cup 60g plain Greek yogurt: (you can use sour cream) Adds moisture and enhances the softness.
- 2 tbl olive oil or melted butter: For richness and pliability.
- 2 cups all-purpose flour: You can use bread flour for extra chewiness.
- 1 tsp baking powder: For added fluffiness, leavening agent
- 1/2 tsp baking soda: Works with the yogurt to create a light texture.
- 1 tsp salt: To enhance flavor.
Instructions
Combine Wet Ingredients
- In a large bowl, whisk together the sourdough starter discard, warm milk, yogurt, and olive oil. Make sure the mixture is smooth and well combined. This will serve as the base for your dough.
Mix the Dry Ingredients
- In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a shaggy dough forms.
- Knead the Dough
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes. The dough should be soft, smooth, and slightly tacky but not sticky. If it’s too sticky, add a bit more flour, a tablespoon at a time.
Rest the Dough
- After resting, using a bench scraper divide the dough into 8 equal portions. Roll each piece into a ball, then flatten it into an oval or circle about 1/4 inch thick. You can use a rolling pin or press it out by hand.
Cook the Naan
- Heat a cast iron skillet or nonstick pan over medium-high heat. Place a piece of dough on the hot skillet then cook for 1-2 minutes, or until bubbles form and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough.
Add Finishing Touches
- Brush the hot naan with garlic butter and sprinkle with fresh herbs. Serve immediately for the best texture and flavor.
Notes
Tips for Perfect Sourdough Discard Naan
- Use Fresh Discard: While older discard can work, fresher discard will impart a better flavor.
- Don’t Skip the Rest: Resting the dough is crucial for achieving a soft and elastic texture.
- Cook Over Medium-High Heat: Too low, and the naan will become dry; too high, and it may burn.
- Make It Vegan: Substitute yogurt with a plant-based alternative and use plant-based milk and butter.