This Sourdough Discard Naan comes together in about 30 minutes and is cooked in a skillet for a quick and easy weeknight dinner that your family will love! Whether you’re looking to clean out the fridge or simply switch up the ingredients to suit your taste, this naan recipe gives you the perfect opportunity. Get ready to impress your loved ones with fresh, warm naan right from your kitchen, using that tasty sourdough discard you were wondering what to do with!
Ingredient Breakdown
- 1 1/2 cups (215 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 1/4 teaspoon (2 grams) baking soda
- 1/2 cup (113 grams) sourdough starter discard
- 1/4 cup (68 grams) whole milk Greek yogurt
- 3 tablespoons (45 grams) water
- 2 tablespoons (26 grams) olive oil
- 2 tablespoons melted butter
Let’s Get Cooking!
Mix the Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, and baking soda. Give it a good stir! You want everything nicely incorporated.
Add the Wet Ingredients: Now, stir in the sourdough discard, yogurt, water, and olive oil. At first, it might seem a bit challenging to mix, but trust me, it’ll all come together.
Knead the Dough: When you can’t mix with a spoon anymore, switch to using your hands. Knead that dough for about 2-3 minutes until it’s combined, don’t worry if it’s on the wetter side; this’ll keep the naan soft! If it’s too sticky, sprinkle in a little more flour as needed.
Divide & Rest: Divide the dough into 8 individual pieces, shaping each into a little ball. Cover them with a towel and let them rest for about 10 minutes. This allows the gluten to relax so that they roll out easier.
Preheat Your Skillet: Heat a skillet or griddle over high heat. It’s important to get it nice and hot so the naan cooks perfectly.
Roll Them Out: Take one piece of dough and roll it out on a floured surface into a roughly 1/4-inch thick round. Repeat this for each piece.
Cook the Naan: Place the rounds onto the hot skillet. You’ll know it’s time to flip when bubbles start to appear on the surface, usually in about 1-2 minutes. Flip it, and cook for another 1-2 minutes until golden brown and puffed up. You’ll be greeted by an enticing aroma, oh, it’s heavenly!
Brush with Butter: Transfer to a plate and immediately brush all sides with melted butter. Cover them with foil to keep warm. Repeat until all the naans are cooked.
Serve & Enjoy: These pillowy naan are best served fresh, warm, and slathered with butter. They’re perfect for dipping into curries, enjoying with hummus, or even just with a sprinkle of herbs!
Why I Love This Recipe
This Sourdough Discard Naan is my go-to recipe when I’m running low on time but want to create something absolutely amazing. It’s pure comfort food that my whole family looks forward to, my kids are always asking for seconds when we whip this up! I’m a real sucker for warm bread, and this naan is just perfect for soaking up all those delicious sauces or just eaten fresh.
The best part is, this recipe is so flexible; you can play around with whatever you have on hand and make it truly your own!
If you loved this Sourdough Discard Naan, be sure to check out my Italian Herbs and Cheese Artisan Sourdough Bread, my Sourdough Blueberry Bagels, or my Sourdough English Muffins!
Why This Recipe Works
Quick & Easy
This naan comes together all in about 30 minutes! Perfect for those busy weeknights when you’re racing against the clock but still want something tasty and homemade on the table!
Crowd-Pleaser
Not only is this recipe simple, but it’s also a total hit at the dinner table. The whole family will love it, and you’ll love how quickly it goes!
Customizable
You can easily switch up the ingredients based on what you have, herbs, spices, or even cheese can be folded into the dough for added flavor!
Perfect for Meal Prep
Make a batch ahead of time, freeze them, and simply reheat them on a skillet whenever you need a quick side to your meals!
Comfort Food
There’s nothing quite like warm, fresh naan served with your favorite curry. Each bite is loaded with tons of flavor, and it feels like a warm hug from your kitchen!
Serving Suggestions
When it comes to serving this Sourdough Discard Naan, the options are endless! Pair it with your favorite curry, like Mediterranean Chickpea Curry, or serve it alongside some creamy hummus for dipping. You can also use it as a base for mini pizzas, think quick, creative, and delicious!
Storage
If you have any leftovers (which, let’s be honest, might not happen), you can store them in an airtight container in the fridge for about 3-4 days.
Reheating Instructions
To bring back that soft, warm texture, pop them in a skillet over low-medium heat for a couple of minutes on each side. Just a touch of butter brushed on while reheating doesn’t hurt either!
Freezer Friendly?
Yes! Feel free to freeze any extras. I recommend wrapping them in plastic wrap and then storing them in a freezer bag for up to 3 months. To reheat, just thaw overnight in the fridge and then follow the skillet instructions above.
Remember, so many great meals start with this delectable naan that not just fills your tummy but warms your heart. Happy cooking!
Now you’re equipped with your new favorite naan recipe using sourdough discard! Give it a try, and I’d love to hear how it turns out for your family! Enjoy the delicious flavors and the delightful smiles around your table! Follow us on Pinterest for daily meal inspiration!
Sourdough Discard Naan
Ingredients
Method
- In a large bowl, combine the flour, baking powder, salt, and baking soda. Mix thoroughly.
- Stir in the sourdough discard, yogurt, water, and olive oil until fully combined.
- Knead the dough with hands for 2-3 minutes until it’s smooth. If sticky, add more flour.
- Divide the dough into 8 pieces, shape into balls, and let them rest covered for about 10 minutes.
- Preheat your skillet over high heat.
- Roll out each dough ball on a floured surface into a roughly 1/4-inch thick round.
- Cook rounds on the hot skillet for 1-2 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden.
- Immediately brush cooked naan with melted butter and cover with foil to keep warm.
- Repeat until all naans are cooked.