Sourdough discard naan is a simple and delicious way to use up extra sourdough starter. These soft, fluffy flatbreads cook quickly in a skillet and have a light tangy flavor from the discard. They’re perfect for serving alongside your favorite meals, dipping into sauces, or using as an easy wrap for lunch or dinner.
Ingredients
- 1/3c – 100g sourdough starter
- 3 1/2c – 450g
- 1/4c – 60g yogurt
- 1 1/8c – 240g milk
- 1T olive oil
- 1t salt
How to make Sourdough Discard Naan
Add all the ingredients to a large mixing bowl and knead for 20 minutes.
Cover and ferment for 4-6 hours.
When you are ready to cook them, turn the dough out onto a floured surface and divide the dough into 12 pieces.
Roll each piece out till they are about the size of your hand.
Heat a skillet over medium heat. Once it is preheated or hot when you hover your hand over it, place a naan in. When it starts to bubble up, flip it over and cook for about 30-45 seconds. It may or not billow. Flip a second time and cook for another 20-30 seconds. Place on a wire rack to cool while you repeat the process with the rest of the naan. Having more than one skillet going helps to speed up the process.
Serve warm.
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