Description
A simple and delicious naan made with sourdough discard, perfect for accompanying curries, wraps, or used for naan pizza.
Ingredients
For the Naan
- 1 cup Sourdough discard (unfed is totally fine)
- 1/2 cup Plain yogurt (regular or Greek both work)
- 2 to 2.5 cups All purpose flour (plus extra for rolling)
- 1 teaspoon Salt
- 1 teaspoon Baking powder (helps puff, especially for same day naan)
- 1 tablespoon Olive oil or melted butter (in the dough, plus more for cooking)
- 1 pinch Sugar (optional, helps browning)
- Chopped herbs or minced garlic (optional additions)
Instructions
Preparation
- In a big bowl, stir together sourdough discard and yogurt until smooth.
- Add salt, baking powder, and oil, then mix again.
- Gradually add flour, stirring with a spoon at first. When it gets too thick, use your hands.
- Knead right in the bowl or on the counter for about 1 to 2 minutes until cohesive and smoother.
- Cover and let it rest for 30 to 60 minutes at room temperature.
Cooking
- Divide dough into 6 to 8 pieces and roll each piece into a ball.
- Roll each ball into an oval or rough circle, about 1/8 to 1/4 inch thick.
- Heat your skillet over medium-high heat.
- Lightly brush one side of the rolled naan with water.
- Place it water side down in the dry hot skillet and cook for 45 to 90 seconds until bubbles form.
- Flip and cook the other side for 30 to 60 seconds.
- Brush with melted butter or olive oil and a pinch of salt as soon as it comes out.
Notes
Keep cooked naan wrapped in a clean towel while finishing the batch to keep it soft.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: bread, Side Dish
- Cuisine: Fusion, Indian