30-Min Sourdough Discard Naan Bread (No Yeast)
This sourdough discard naan bread makes for an amazing way to use your extra sourdough starter! It is fast (done within 30 min!), carries amazing flavor, makes for a soft and tender bread texture and it is so easy anyone can make it. Perfect last-minute bread to serve with soups, stews, curries or to make sandwiches or pizza! Make it vegan and dairy-free if desired by using non-dairy yogurt and brushing with vegan butter, so simple!
Servings: 8 naan
Equipment
- Mixing bowl
- Skillet
Ingredients
- 270 g all-purpose flour (270 g = about 2 cups + 2 tbsp)
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 150 g sourdough starter (150 = about ¾ cup)
- 125 g plain yogurt 125 = about ½ cup), I used dairy-free plain yogurt from Forager Project
- 55 g water (55g = about ¼ cup)
- 40 g olive oil (40 g = about 3 tbsp)
- 3-4 tablespoon butter optional, to brush the naan once cooked. I used vegan butter.
Instructions
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Then, add the sourdough starter, yogurt, water and olive oil and keep mixing until combined. Feel free to add a little extra water if necessary (depending on the thickness of your yogurt). Knead the dough for a few minutes until smooth. Since this should be a wet-ish dough, I like to knead right into the bowl. Cover and let the dough rest for 10-15 minutes
- Transfer over a lightly floured surface and divide the dough into 8 equal portions. Roughly shape into balls and cover them well so they don't dry. Let the ball of dough rest for about 5-10 minutes.
- While the balls are resting, warm up a cast-iron skillet (without oil) on medium-high heat. Grab one ball at a time and flatten it using your hand and roll using a rolling pin until about ¼ inch thick. Place on the dry hot pan and cook for about 1-2 minutes on each side. Make sure they don't color too much (just lift them once in a while to check) and flip them when they are nicely puffed and filled with bubbles.
- Transfer the hot naan to a plate and brush with a little butter while you cook the other naan. Cover with a towel or foil to steam them while working on the other naan.
Video
Notes
- Adjust the consistency of your naan bread dough depending on how thick vs thin your yogurt is, which varies widely by brand. I like to start with about ¼ cup of water, but you can start with a little less and add more as needed.
- If both the yogurt + sourdough discard are cold from the fridge, then use warm water to mix the dough.
- The dough is a little sticky and more wet than other bread recipes. Add a little flour on the counter when shaping and rolling into naan so it does not stick.
- Naan is traditionally cooked over a large tandoor oven, but for making naan at home, cooking the flatbread in a very hot, unoiled dry cast-iron skillet is the best way to mimic the technique! You can also make naan bread over the grill in the summer!
- Keep the naan in an airtight container at room temperature for 24-48 hours. For longer storage, then I recommend you freeze them!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.