Sourdough Discard Naan
Use your sourdough discard to make the most delicious, soft and pillowy naan bread. Since this uses no yeast (only baking powder + baking soda), it can be ready in under half an hour!Makes 8 medium naan breads.
Ingredients
- 1 ½ cups (215 grams) all purpose flour
- 1 teaspoon (5 grams) baking powder
- ¾ teaspoon (5 grams) salt
- ¼ teaspoon (2 grams) baking soda
- ½ cup (113 grams) sourdough starter discard
- ¼ cup (68 grams) whole milk Greek yogurt
- 3 tablespoons (45 grams) water
- 2 tablespoons (26 grams) olive oil
- 2 tablespoons butter, melted
Instructions
- Combine the flour, baking powder, salt, and baking soda in a large bowl. Stir in the discard, yogurt, water, and olive oil. Switch to mixing with your hands when it becomes too difficult to stir. Knead for 2-3 minutes until well combined, adding more flour or water as needed - this dough should be on the wetter side, but not overly sticky. Divide into 8 pieces and shape into discs. Cover and let rest for 10 minutes.Heat a skillet or griddle over high heat. Roll each disc into a roughly ¼-inch thick round. Add them to the hot skillet or griddle. Once bubbles have appeared on the top (1-2 minutes), flip and cook on the other side for 1-2 minutes more, until browned and puffed up. Remove to a plate and brush all sides with melted butter. Cover with foil. Repeat until all the naans are cooked, brushing each with butter and stacking them up on the plate covered with foil.
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