Sourdough Discard Naan Recipe

If you're looking for sourdough discard recipes, this soft, chewy, and flavorful naan (Indian flatbread) is perfect, and you can use active starter or unfed discard.

Course Bread

Cuisine Indian

Keyword Sourdough Discard Flatbread, Sourdough Discard Naan, Sourdough Naan, Sourdough Naan Recipe

Prep Time 20

Cook Time 20

Other Time: 4

Servings naan

Calories 156kcal

Author Faith Gorsky

Equipment

Cast-iron skillet or griddle

Ingredients

250 grams all-purpose flour about 2 cups + 2 teaspoons
9 grams fine salt about 1 1/2 teaspoons
5 grams baking powder about 1 teaspoon
150 grams sourdough starter 100% hydration; you can use active fed starter or unfed discard
115 grams plain unflavored whole-milk yogurt about 1/2 cup; use regular yogurt, not Greek yogurt here
14 grams extra-virgin olive oil about 1 tablespoon

Instructions

Make the dough. Add the flour, salt, and baking powder to a large bowl, and whisk to combine. Add the sourdough starter (or discard), yogurt, and oil, and use your hands to mix until it forms a shaggy dough. Knead the dough in the bowl until it forms a smooth ball, about 3 minutes.
Bulk fermentation. Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours (it'll be slightly puffed at this point). After that, transfer the bowl to the fridge to chill the dough for at least 2 hours, or up to 12 hours (it'll look slightly more puffed now).
Roll out the dough. Once it’s out of the fridge, knead the dough a couple times to make it easier to work with. Divide the dough into 8 equal pieces, and roll each into a circle about 6 inches in diameter (they don’t have to be perfect). I find the easiest way to roll them out is between 2 pieces of parchment paper; I don't add flour because it can scorch when you cook the flatbread.
Cook it. Preheat a cast-iron skillet or griddle over high heat. Carefully place one piece of dough in the skillet. Cook the naan until it puffs up and chars in spots on the bottom (about 2 minutes). Once it puffs, flip it over and cook until it chars in spots on the second side, about 1 to 2 minutes more. Cook the remaining naan dough the same way.

Video

Notes

Measuring Ingredients: For convenience, measurements are given in cups in addition to grams. However, for the best results, I recommend using a digital kitchen scale to weigh your ingredients.

If You’re Using Sourdough Discard (Instead of Active Starter): You may need to increase the bulk fermentation time because dough typically takes longer to rise when using discard. In this recipe it's not too big of a deal because we're also using baking powder as a leavening agent, but for best flavor and texture I recommend adjusting the time to a 3 to 4 hour room temperature fermentation followed by a 4 to 12-hour fridge fermentation.

Sourdough Flavor: Depending on how old your discard is, it could have a more pronounced sourness (which is my personal preference). If your discard has been sitting in the fridge for a while and has developed a stronger tang, it will add a more complex flavor to your naan.

A Note on Hydration: Pay close attention to the consistency of the dough. Sourdough starter is typically thicker than discard. If the dough feels too stiff when mixing, add a little more water (1/2 tablespoon at a time) until you reach a smooth, slightly sticky dough. This will help ensure that the naan turns out soft and tender.

Storage: Let the naan cool completely, stack it and wrap the stack in parchment paper, and then pop it into a zip-top plastic bag. Keep it on the countertop for up to 3 days or in the fridge for up to 1 week. To freeze, wrap each naan individually, pop it into a freezer bag or airtight container, and freeze for up to 3 months.

Reheating:

Room Temperature Naan: If it’s stored at room temperature, simply reheat in a dry skillet over medium heat for 1 to 2 minutes per side. This will bring back some of the original char and softness.
Frozen Naan: To reheat frozen naan, you can either:
- Thaw it First: Let it thaw in the fridge overnight, then reheat it in a skillet as you would for room-temperature naan.
- Reheat Straight From the Freezer: Warm it in the oven at 375°F (190°C) for 5 to 7 minutes, or use a skillet on medium-low heat, flipping occasionally to avoid burning.

Nutrition