Sourdough Discard Soft Naan (Printable Version)
Tender Indian flatbread enriched with sourdough discard for extra flavor and pillowy texture.
# What You'll Need:
→ Dough
01 - 1 cup (240 g) unfed sourdough discard at 100% hydration
02 - 2¼ cups (280 g) all-purpose flour
03 - ½ cup (125 g) plain yogurt
04 - 2 tablespoons (28 g) melted butter or neutral oil
05 - 2 teaspoons (8 g) granulated sugar
06 - 1 teaspoon (6 g) kosher salt
07 - ½ teaspoon (2.5 g) baking powder
08 - ¼ teaspoon (1 g) baking soda
09 - 2–4 tablespoons (30–60 ml) warm water, as needed
→ For Cooking and Finishing
10 - 2 tablespoons (28 g) melted butter for brushing
11 - Fresh cilantro, minced garlic, or nigella seeds (optional)
# How to Make It:
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 incorporated.
02 - Gradually add the all-purpose flour to the wet mixture, stirring with a wooden spoon or your hands until a shaggy, rough dough comes together.
03 - Add warm water one tablespoon at a time, kneading gently after each addition, until the dough is soft and slightly tacky but holds its shape without sticking excessively to your hands.
04 - Transfer the dough to a lightly floured work surface and knead gently for 2–3 minutes until the dough becomes smooth, pliable, and elastic.
05 - Place the dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rest in a warm spot for 1–2 hours. The dough will puff up noticeably, though it may not fully double in size.
06 - Gently punch down the dough and divide it into 8 equal portions. Roll each portion into a smooth ball and cover loosely to prevent drying.
07 - On a lightly floured surface, roll each dough ball into an oval or classic teardrop shape approximately ¼ inch thick.
08 - Heat a cast iron skillet or nonstick pan over medium-high heat until it is ripping hot and lightly smoking.
09 - Place one rolled naan onto the hot skillet. Cook until large bubbles form across the surface and the underside turns golden brown with charred spots, about 1–2 minutes. Flip and cook the other side for another 30–60 seconds until puffed and cooked through.
10 - Remove the naan from the pan and immediately brush generously with melted butter. Sprinkle with minced garlic, fresh cilantro, or nigella seeds if desired.
11 - Repeat the cooking process with the remaining dough balls, keeping finished naan wrapped in a clean towel to stay warm. Serve immediately while hot and pillowy.
# Expert Tips:
01 -
- It turns waste into something so pillowy and golden that you will purposely save discard just to make these again.
- The tang from the discard paired with yogurt creates a flavor that store bought naan can never touch.
02 -
- Skipping the rest time produces tough, dense naan that no amount of butter can save.
- The pan must be fully preheated because that initial blast of heat is what creates the signature puff and char spots.
03 -
- Use discard that has been sitting in the fridge for up to a week for the most pronounced tang without any bitterness.
- Press a damp paper towel over each cooked naan as you stack them to keep everything warm and supple until serving.