Sourdough Discard Naan
This supple naan recipe is a great opportunity to use sourdough discard instead of just throwing it out. That being said, if you don’t use sourdough and don’t have a starter you can still use this recipe to make a delicious naan. This naan is a perfect accompaniment to a whole range of different foods such as curries, daal, and shakshuka, or to use to dip in hummus, or to use as a wrap, or just to enjoy on its own.
Prep Time: 15 minutes
Rising Time: 12 hours
Cook time: 10-15 minutes
Yield: 6-7 naans
Ingredients:
120g all-purpose flour
180g bread flour*
100g sourdough discard*
70g warm water
120g greek yogurt (1/2 cup)*
3g active dry yeast (if not using sourdough discard use 7g)
1 tsp kosher salt
1 tsp turbinado sugar*
1 tbsp ghee or olive oil
Instructions:
Combine flour, water, sourdough discard, greek yogurt, yeast, salt, sugar, and ghee.
Stir the ingredients together and knead by hand for about 5-8 minutes until you have a smooth dough that is not sticky.
Shape the dough into a ball and cover it with cloth or saran wrap.
Allow the dough to rise at room temperature for about 1.5-2 hours until it has puffed up, depending on the temperature of your kitchen.
Stick the dough in the fridge overnight, approx. 8-10 hours. If you aren’t using sourdough discard, this step is optional, you can either put the dough in the fridge and divide it later, or you can proceed to step 6 immediately (I like to stick it in the fridge regardless because it develops flavor).
Divide dough into 6 pieces weighing about 100g or 7 pieces weighing about 85g.
Roll each piece into a circle or oval, making sure it is evenly rolled.
Heat tawa or cast iron skillet.
Cook each rolled naan on the first side for about a minute, you should see bubbles popping up on the uncooked side.
Flip the naan, and cook for another 30 seconds to a minute. The naan should be nicely brawned almost charred (this emulates the flavor that you get from the tandoor).
Once cooked garnish the naan with cilantro and plain or garlic ghee, or leave plain.
Enjoy!
Additional Notes:
*You can substitute all-purpose flour for bread flour if you don’t have it.
*If you don’t have a sourdough starter and don’t need to discard it, you can just omit the sourdough discard listed in the ingredients section and proceed with the recipe as written. Just make sure to add 7g of active dry yeast instead of 3g and you do not need to put the dough in the fridge after the first rise.
*You can use any type of greek yogurt here, it can be either fat-free or low-fat - I usually use fat-free.
*I use turbinado sugar, but you can substitute it with regular white or brown sugar, use whatever you have in your pantry.
