Sourdough Discard Naan
These flatbreads come out incredibly soft and tender with just a hint of tang from the discard, gorgeous golden spots on the outside, and a pillowy interior that practically melts in your mouth.
Equipment
- Large mixing bowl
- Cast iron skillet - Highly recommended for best results, or use a heavy-bottomed nonstick pan
- Rolling Pin
- Kitchen scale - For accurate measurements
- Pastry brush or silicone brush - For garlic butter
- Wooden spoon or rubber spatula
- Plastic wrap or damp kitchen towel
- Tongs or spatula - For flipping
- Cooling rack
Ingredients
- 1 cup sourdough discard - 240g, at room temperature
- ½ cup warm water - 120ml, around 100°F / 38°C
- 1 teaspoon instant yeast
- ½ cup plain full-fat yogurt - 120g, Greek or regular
- ¼ cup whole milk - 60ml
- 1 tablespoon olive oil - plus extra for greasing
- 1 teaspoon sugar
- 1 teaspoon fine salt
- 2 ½ cups all-purpose flour - 315g, plus extra for dusting; or bread flour for a chewier result
- 3 tablespoons unsalted butter - melted, for brushing
- 2 cloves garlic - finely minced, for garlic butter finish (optional)
- fresh parsley or cilantro - chopped, for garnish (optional)
- flaky sea salt - for sprinkling (optional)
Instructions
- Add the warm water (100°F / 38°C) to a large mixing bowl. Sprinkle the instant yeast over the water and let it sit for about 1 minute until it looks slightly cloudy.
- Add the sourdough discard, yogurt, milk, olive oil, sugar, and salt. Stir until the discard is fully dissolved and the mixture is smooth and uniform.
- Add the flour 1 cup at a time, stirring with a wooden spoon. Once too thick to stir, use your hands to bring it together. Knead for 2 to 3 minutes until smooth and elastic.
- Drizzle a little olive oil over the dough and turn to coat. Cover the bowl tightly and let rest at room temperature for 30 to 60 minutes until puffed and roughly doubled in size.
- Turn the dough onto a lightly floured surface and gently press out any large bubbles. Divide into 8 equal portions and roll each into a smooth ball. Cover and rest for 10 minutes.
- Working with one dough ball at a time, roll it out into an oval or teardrop shape about ¼ inch (6mm) thick. Keep the other balls covered.
- Preheat your cast-iron skillet over medium-high to high heat for 2 to 3 minutes until very hot. Do not add any oil to the pan.
- Lay one rolled-out naan into the hot dry skillet. Cook for 1 to 2 minutes until bubbles form and the underside is golden, then flip and cook for 1 to 2 minutes more until puffed and spotted. Remove from pan.
- Combine the melted butter with minced garlic. Brush each cooked naan generously with garlic butter while still hot. Sprinkle with parsley or cilantro and flaky sea salt if desired.
- Stack the finished naans on a plate and cover loosely with foil to keep warm. Serve immediately warm, or use as a wrap, pizza base, or alongside curries and dips.
Notes
- Use room-temperature discard. Cold discard from the fridge will cool the dough and slow fermentation. Take it out at least 30 minutes before you start.
- Don't skip the rest after dividing. Letting the dough balls rest for 10 minutes before rolling makes them dramatically easier to shape without fighting the gluten.
- Get your pan really hot. This is the single most important step. A pan that is not hot enough will produce pale, soft naan without any of those beautiful charred spots.
- Roll thin enough. Aim for about ¼ inch thick. Much thicker than that and the naan will be doughy in the center rather than fluffy.
- Brush with butter immediately. Apply the garlic butter right after the naan comes off the heat while it is still steaming. The bread absorbs it much better when hot.
- Keep cooked naans warm. Stack them under foil so they stay pliable and do not dry out while you finish cooking the batch.
- Adjust hydration for your discard. If your discard is thick (low hydration), add an extra tablespoon of water. If it is runny (high hydration), you may need a touch more flour.
- You can make the dough ahead of time. Refrigerate it overnight after the first rise, then bring to room temperature before dividing and rolling.
- Store leftover naan in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months with parchment between each piece.
- To reheat, warm in a dry skillet over medium heat for 30-60 seconds per side until soft and pliable again.