Sourdough Discard Naan: Quick and Easy Bread Machine Recipe

There’s something magical about homemade naan, isn’t there? It’s warm, fluffy, and perfect for scooping up your favorite curries or soups. One day, I found myself in a conundrum: I had a mountain of sourdough starter discard from my latest baking spree. As it often goes, necessity is the mother of invention. Thus, sourdough discard naan was born—a way to transform wasting ingredients into a delightful, pillowy bread that’s equally satisfying and easy to whip up. Think of this naan as a blank canvas, ready for your creativity and love.

Why you’ll love this recipe

Let’s take a moment to talk about why you need to try this naan recipe tonight. First off, the flavor is off-the-charts delicious. We’re talking soft, chewy texture paired with just the right amount of tang from the sourdough starter. It’s like a love letter to traditional naan but with a twist that will have everyone guessing your secret.

And let’s be honest—what could be more satisfying than pulling a golden, puffed-up naan from the skillet, brushing it with melted butter, and indulging in its warm embrace? Plus, you’re using that sourdough starter discard that might otherwise go to waste. Now you’re saving the planet one meal at a time! This simple dough comes together in a snap and is versatile enough to be an accompaniment to either an elaborate feast or a simple weeknight dinner.

So, gather ‘round, roll up your sleeves, and let’s dive into the details of making your very own sourdough discard naan.

Gather these ingredients

• All-purpose flour (1 1/2 cups / 215 grams): This is your foundation. It provides that perfect structure while keeping things light and fluffy. If you’re feeling adventurous, you could substitute some whole wheat flour for a nuttier flavor, but I’d recommend keeping it classic for your first time.
• Baking powder (1 teaspoon / 5 grams): This little beauty acts as a leavening agent, helping the naan to rise and become the fluffy delight it is.
• Salt (3/4 teaspoon / 5 grams): You might think salt is just a seasoning, but it also enhances all the other flavors. It’s the unsung hero of the kitchen.
• Baking soda (1/4 teaspoon / 2 grams): It pairs beautifully with the sourdough, providing extra lift and helping to create that ideal fluffy texture.
• Sourdough starter discard (1/2 cup / 113 grams): This is where the magic happens. Not only does it add depth, but it also brings a delightful tanginess to the naan that you won’t find in your average recipe. And don’t stress if your starter is a bit thick—just make sure it’s active and bubbly.
• Whole milk Greek yogurt (1/4 cup / 68 grams): Creamy and rich, this ingredient adds moisture and a slight tang that makes each bite decadent. You could substitute any plain yogurt if needed.
• Water (3 tablespoons / 45 grams): Just enough to bring the dough together.
• Olive oil (2 tablespoons / 26 grams): A splash of flavor and moisture that makes the naan super soft. Feel free to swap for melted coconut oil if you prefer a different flavor profile.
• Butter (2 tablespoons, melted): Because no naan is complete without a generous brush of melted butter lavished atop it. Trust me, it’s the finishing touch that takes it to the next level.

The cooking process explained

Now onto the fun part—making this delightful naan!

1. Mix your dry ingredients: In a large bowl, combine your flour, baking powder, salt, and baking soda. Give it a good stir to ensure even distribution.
2. Add the wet ingredients: Stir in the sourdough starter discard, Greek yogurt, water, and olive oil until it resembles a shaggy mess. Then, when your spoon gives out, switch to your hands—it’s more fun that way!
3. Knead the dough: Get in there and knead for about 2-3 minutes. You want the dough to be on the wet side but not overly sticky; if it feels too dry, add a splash more water or a spritz of flour if it’s too sticky.
4. Divide and rest: Shape your dough into eight pieces and gently form them into discs. Cover these little rounds with a cloth and let them rest for 10 minutes. This resting period is crucial—it develops the gluten and gives chewiness.
5. Cook it up: Time to heat that skillet or griddle over high heat! Roll each disc into a roughly 1/4-inch thick round and add it to your hot pan. Wait for bubbles to appear on top—about 1-2 minutes—then flip it over to brown the other side for an additional 1-2 minutes.
6. Butter it: Once they’re golden and puffed, remove them from the pan and brush all sides generously with melted butter. Stack them up on a plate and cover with foil to keep warm.

Best way to enjoy it

The joy of naan is in its versatility! Serve it warm straight from the skillet as a perfect partner for your favorite curry or stew. I love pairing it with a rich butter chicken or even just yogurt and a sprinkle of fresh herbs. You can also throw it in with some roasted veggies for a wholesome meal or use it as a base for wraps—think of a flatbread sandwich!

For a fun twist, why not garlic butter your naan? Just mix some minced garlic into the melted butter before brushing it on for an aromatic finish that’ll have everyone begging for seconds.

Keeping leftovers fresh

If you find yourself with naan leftover (which honestly rarely happens in my house), let it cool completely before storing it in an airtight container. For longer storage, you could freeze them flattened between parchment paper. When you’re ready to eat, reheat in a skillet for that freshly made taste, or wrap in foil and pop into a hot oven for a few minutes.

Pro tips for a successful recipe

• Dough texture: If your dough feels too dry, trust your instincts—add a touch more water. It should be supple and slightly tacky but not glued to your fingers.
• Cook’s secret: Patience is key! Let the naan bubbles form nicely; it’s what gives that perfect puff.
• Chill-out tip: If you want to take a break on your cook day, feel free to let your discs rest longer, even in the fridge for a few hours. Just bring them back to room temperature before cooking.

Creative Twists

Feeling adventurous? Here are a few flavor variations to spice things up with your naan:

• Herbed Naan: Incorporate finely chopped fresh herbs like cilantro, chives, or parsley into the dough for a burst of freshness.
• Cheesy Delight: Place cheese in the center before sealing the discs for a gooey surprise! Think stretchy mozzarella or a spicy pepper jack.
• Spiced Naan: Add some nigella seeds, garlic powder, or even chili flakes into your dry mix for a kick.

Your questions answered

• Q: What’s the prep time? A: This recipe is super quick! You can have it mixed and shaped in about 15 minutes.
• Q: Can I use active dry yeast instead? A: Absolutely! Just substitute the starter with about 1 teaspoon of yeast and adjust the liquid accordingly.
• Q: How do I ensure it’s cooked right? A: Watch for bubbles forming! That’s your cue to flip.
• Q: Can I make this gluten-free? A: You could do a blend of gluten-free flours, but it might take some tinkering.
• Q: How do you recommend storing? A: After cooling, store in an airtight container for a couple of days, or freeze for longer freshness.

Sourdough discard naan isn’t just bread; it’s an experience—one woven with tradition, waste reduction, and a sprinkle of adventure in the kitchen. Trust me, once you get the hang of it, you’ll make it a permanent fixture in your meal rotation.

So roll up your sleeves, gather your ingredients, and enjoy the delightful process of creating these irresistible naan! I can’t wait to hear how yours turns out, so don’t forget to share your creations with me. Happy cooking!

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Sourdough Discard Naan: Quick and Easy Bread Machine Recipe

Cooking Method: Baking, Mixing Courses: Comfort Food, Dinner, Side Dish Recipe Keys: C Comfort Food Dairy E Easy Quick Meals Vegetarian Meals

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 29 hrs

Servings: 8 Estimated Cost: $ 5 Calories: 200

Best Season: Suitable throughout the year

Description

Transform your sourdough starter discard into a delightful naan that's warm, fluffy, and perfect for scooping up your favorite curries or soups.

Ingredients for Sourdough Discard Naan

Scale

1/2x 1x 2x 3x

Dry Ingredients

• 1.5 cups All-purpose flour (Can substitute whole wheat for nuttier flavor.)
• 1 teaspoon Baking powder (Acts as a leavening agent.)
• 0.75 teaspoon Salt (Enhances flavor.)
• 0.25 teaspoon Baking soda (Pairs with sourdough for fluffiness.)

Wet Ingredients

• 0.5 cups Sourdough starter discard (Must be active and bubbly.)
• 0.25 cups Whole milk Greek yogurt (Can substitute any plain yogurt.)
• 3 tablespoons Water (Add more if needed.)
• 2 tablespoons Olive oil (Can substitute with melted coconut oil.)

Finishing Touch

• 2 tablespoons Butter (Melted, for brushing.)

Instructions

Making the Dough

1. Combine Dry Ingredients

   In a large bowl, combine flour, baking powder, salt, and baking soda. Stir well.
   Mark as complete

2. Mix Wet Ingredients

   Stir in sourdough starter, Greek yogurt, water, and olive oil until it forms a shaggy dough.
   Mark as complete

3. Knead the Dough

   Knead the dough for about 2-3 minutes until slightly tacky but not sticky. Adjust moisture as needed.
   Mark as complete

4. Rest the Dough

   Divide dough into 8 pieces, shape them into discs, cover, and let rest for 10 minutes.
   Mark as complete

5. Cook the Naan

   Roll each disc into 1/4-inch thick rounds, cook in a hot skillet for 1-2 minutes on each side until browned and puffed.
   Mark as complete

6. Finish with Butter

   Remove from heat and brush both sides with melted butter. Stack to keep warm.
   Mark as complete

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 4g20%

Cholesterol 15mg5%

Sodium 200mg9%

Potassium 50mg2%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 1g

Protein 5g10%

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Vitamin A 150 IU

Calcium 50 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For additional flavors, try adding herbs or cheese into the dough.

Keywords: naan, sourdough, bread, easy, fluffy