Sourdough Naan Discard Recipe
I make this sourdough naan recipe with my sourdough discard. The naan lasts in the fridge for over a week. All in all, it is a very easy recipe to make and it’s a good recipe for using up discard. We show it served with a morrocan-style tagine chicken.
I’ve pushed this recipe on time, and it seems to be pretty forgivable. I think this batch only had 4 hours of total rising time and it turned out fine. But the goal is to plan 5 to 8 hours. Of course, the temperature has a good deal to do with this as well, as does the amount of starter you use. As you make this recipe a few times, you will be able to look and feel the dough and determine when it is ready. But until then, follow the directions here and you will have a wonderful naan for dinner.
Ingredients
- 1 cup sourdough starter
- 1/4 cup Greek yogurt
- 1/4 cup milk
- Strong 2 1/2 cup flour
- Pinch of salt
- 1 tbsp butter
Step by Step Instructions
Mix the Dough
Whisk the starter, yogurt, and milk in a large bowl. Once combined, then add the flour. Depending on the hydration of your starter, you may need a little more or a little less. Use enough to make a dough. Mix to combine.
First Rise
Let the dough sit for 2 1/2 hours, folding every 45 minutes. To fold, wet your hand and reach below the dough ball. Gently grab the edge and lift it to its point of resistance. You don’t want to tear it. Although, this bread is not very sensitive to tears if you do tear a little. Because it hasn’t proofed very long when you start this, it will feel much different than a stretch and fold with a sourdough boule or other bread recipe. These pictures show about the best I can do with this recipe:
Let rise for an additional 3-5 hours on the counter. Alternately, let rise in the fridge overnight for a more tart bread.
Shape the Naan
On a lightly floured counter, knead until smooth.
Divide dough into eight balls and let rest for 15 minutes, covered so they don’t dry out.
Fry the flattened dough for 2-3 minutes on each side in a dry pan. It also helps to press down on the naan during the second side to deflate any bubbles.
- 1 cup sourdough starter
- 1/4 cup Greek yogurt
- 1/4 cup milkStrong
- 2 1/2 cup flour
- Pinch of salt
- 1 tbsp butter
- Whisk the starter, yogurt, and milk in a large bowl. Once combined, then add the flour.
- Mix to combine.
- Let sit for 2 1/2 hours, folding every 45 minutes.
- Let rise for an additional 3-5 hours on the counter. Alternately, let rise in the fridge overnight. This will provide a more tart bread.
- On a lightly floured counter, knead until smooth.
- Divide dough into eight balls and let rest for 15 minutes.
- Flatten each ball with a pin or your hands. I prefer a 1/8th-inch thickness. It helps make the bubbles form in the pan better than a thicker dough.
- Fry 2-3 minutes on each side in a dry pan. It also helps to press down on the naan during the second side to deflate any bubbles.
Other Sourdough Recipes