This post was originally published on May 18, 2018 and was updated on May 28, 2020. This easy sourdough naan flatbread recipe is made using sourdough starter discard and doesn’t require yeast! Plus, it’s brushed with melted butter and sprinkled with garlic, what more could you want?
If you’re new to sourdough starters or baking with a starter, this is a great recipe to try! (Says the woman who has yet to make an actual loaf of bread with her two-year-old starter…)
Ingredients you'll need:
- Sourdough discard (what is removed from the starter before feeding)
- Whole Milk
- Greek Yogurt (or Sour Cream)
- Baking Powder
I still haven’t gotten up the nerve to bake a loaf of sourdough bread, even though I have two simple recipes that are, in theory, “fool proof.” That’s because they’ve never been attempted by me. I’m not good with yeast. I’ve mentioned this before and I’ll mention it again (and again and again). The whole reason I’m attempting this starter situation is because I want to be better with yeast.
To that end – I made this sourdough naan recipe using discard! There isn’t actually any yeast in it – but it does the proofing and the resting and the rising of yeasted dough.
How to make this Sourdough Discard Naan Recipe:
- Whisk together the dry ingredients.
- Whisk together the wet ingredients.
- Combine the dry and the wet ingredients.
- Let the naan dough rise a first time in a warm space.
- Turn out the dough and knead it gently.
- Divide into four equal pieces.
- Roll out on a lightly floured surface.
- Cook in a hot DRY skillet to get those characteristic sourdough naan bubbles.
- Brush with melted butter, sprinkle with garlic and chopped herbs.
It’s still a miracle to me that I’ve managed to keep my starter alive for over two years. It still happily eats when I remember to feed it (even if that hasn’t happened for six months). It makes delicious cinnamon rolls and waffles and, of course, this naan recipe. All without yeast! The wonders of sourdough starter!
Ways to serve naan bread:
- As a side to chicken tikka masala (or any other delicious Indian dish!)
- Sliced with a side of hummus.
- As the crust of personal pizzas!
- As the wrap part of a Chicken, Bacon, Ranch Wrap (or any other wrap, actually).
Sourdough Discard Naan Recipe
- ½ cup sourdough starter discard
- ¼ cup whole milk warmed slightly
- 2 TBSP full fat Greek yogurt or sour cream
- 1 ½ cups all-purpose flour divded
- ½ tsp. baking powder
- Pinch of salt
- 1 TBSP melted butter
- 1 TBSP minced garlic
- In a large measuring cup, whisk together the starter, milk, and Greek yogurt.
- In a separate bowl, whisk together 1 cup of the flour, baking powder, and salt.
- Pour liquid ingredients into dry and whisk until a loose, somewhat sticky dough is formed. If dough seems too sticky, add additional flour, 1 tablespoon at a time. Dough is ready when it is tacky but not sticky. Cover with a clean dish towel and let rest in a warm place for 1 – 2 hours.
- Turn dough out onto a lightly floured surface and knead until smooth, about three minutes. Cut into four equal pieces.
- Using a lightly floured rolling pin, roll out each piece of dough into a circular/oval shape. Cover again with a dishtowel and let rest for five to ten minutes.
- While the naan rests, preheat a large griddle over medium-high heat. One by one, place the shaped naan onto heated surface. Cook for three to four minutes on one side, dough should puff up and form bubbles, kind of like pancakes. Flip over and cook for three to four minutes more. Repeat process with remaining dough.
- While naan is still warm, brush with melted butter and sprinkle with additional salt, fresh garlic, chopped parsley or other seasonings, if desired.