Description
Soft, tangy, and easy to make, this sourdough naan flatbread is a no-yeast recipe perfect for using sourdough discard. Great for curries, wraps, or dipping!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sourdough starter (discard or active)
- 1/2 cup plain yogurt
- 1/4 cup warm milk
- 1 tbsp olive oil or melted butter
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp sugar
- Optional: 2 cloves garlic (minced), fresh cilantro for garnish, melted butter for brushing
Instructions
. Prepare the Dough
- In a large mixing bowl, combine the sourdough starter, yogurt, warm milk, olive oil, sugar, salt, and baking powder.
- Gradually add the flour and mix until a soft dough forms.
- Knead for about 5-7 minutes until smooth.
2. Let the Dough Rest
- Cover with a damp cloth and let it rest for 2-4 hours at room temperature.
- For a more fermented flavor, refrigerate overnight and bring to room temperature before cooking.
3. Divide and Roll
- Divide the dough into 6-8 portions.
- Roll each into an oval or circular shape, about 1/4-inch thick.
4. Cook the Naan
- Heat a cast-iron skillet or nonstick pan over medium-high heat and lightly grease.
- Place one naan on the hot pan and cook for 1-2 minutes until bubbles form.
- Flip and cook for another 1-2 minutes until golden brown.
- Repeat with remaining dough portions.
5. Brush and Serve
- Brush with melted butter or garlic butter and sprinkle with fresh cilantro if desired.
- Serve immediately.
Notes
- Garlic Naan: Mix minced garlic into the dough or brush with garlic butter.
- Cheese-Stuffed Naan: Add shredded cheese before rolling.
- Herbed Naan: Incorporate dried herbs like oregano, basil, or thyme.
- Whole Wheat Naan: Substitute half of the all-purpose flour with whole wheat flour.
- Prep Time: 15 minutes
- resting time: 2-4 hours (or overnight)
- Cook Time: 15 minutes
- Category: bread
- Method: Stovetop
- Cuisine: indian
Keywords: sourdough naan, flatbread, sourdough discard recipe, homemade naan, easy naan recipe