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Sourdough Discard Naan

Soft and Flavorful Sourdough Discard Naan Ready in 30 Minutes

Discover how to make Sourdough Discard Naan in under 30 minutes—a delicious flatbread perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 30 minutes
Servings: 4 naan
Course: Dinner
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Discard Use fresh discard (1-3 days old) for the best flavor and moisture.
  • 1/2 cup Plain Yogurt Substitute Greek yogurt for extra creaminess.
  • 2 cups All-Purpose Flour Can also use whole wheat or gluten-free flour for alternatives.
  • 1 teaspoon Baking Powder Works as a leavening agent.
  • 1 teaspoon Salt Sea salt or kosher salt works well.
For Cooking
  • 2 tablespoons Olive Oil or Ghee Brush on before serving.
Optional Add-ins
  • 2 cloves Minced Garlic Adds a robust flavor.
  • 1/4 cup Chopped Cilantro Infuses freshness.
  • 1 tablespoon Nigella Seeds Sprinkle on top for traditional flavor.

Equipment

  • Medium bowl
  • cast-iron skillet
  • Rolling Pin

Method
 

Mixing and Cooking
  1. In a medium bowl, combine your sourdough discard and plain yogurt, mixing until smooth and creamy.
  2. Add the all-purpose flour, baking powder, and salt to the bowl, stirring until a soft dough forms.
  3. Lightly knead the dough on a floured surface for about 1-2 minutes and cover to let it rest for 20-30 minutes.
  4. Divide the rested dough into 4-6 equal balls and roll each into a thin oval shape.
  5. Preheat a skillet over medium-high heat for about 5 minutes.
  6. Carefully place a rolled naan into the hot skillet and cook for 1-2 minutes on each side.
  7. Once cooked, remove the naan from the skillet and brush with olive oil or ghee.

Nutrition

Serving: 1naanCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 320mgPotassium: 120mgFiber: 1gSugar: 1gCalcium: 30mgIron: 1mg

Notes

Avoid over-kneading and serve warm for best texture.

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