From Scratch Sourdough Discard Naan
Soft, flaky, buttery sourdough tangy naan recipe is so delicious you can eat just one! Eat with dishes like butter chicken, curry chicken or stewed veggies. Either way these naans are irresistibly good!
Equipment
- 1 Large Bowl
- 1 Large Measuring cup
- 1 Dough Whisk
- 1 Measuring Spoons
- 1 Pastry Brush
- Tawah Skillet
Ingredients
- 3 cup All-purpose Flour
- 2 tsp Instant Yeast
- ½ tsp Baking Powder
- 1 tbsp Ghee
- ⅔ cup Sourdough Discard Or use active starter and omit the yeast.
- 1 cup Warm Water
- 3 tsp Cane Sugar Optional
- 2 tsp Salt
Garlic Cilantro Butter Topping
- 4 tbsp Melted Grass-fed Butter
- 4-5 cloves Minced Garlic
- 4-6 tbsp Cilantro
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Instructions
- In a large measuring cup add warm water, yeast , sugar and sourdough discard and mix together well. Let sit for 8-15 minutes.2 tsp Instant Yeast, 2/3 cup Sourdough Discard, 1 cup Warm Water, 3 tsp Cane Sugar
- If the yeast is frothy on top you're ready to keep going, in a large bowl add flour and salt then stir. Now add your liquid mix and ghee an mix together, till there is no more dry bits. And knead for 15 minutes or until the dough is soft, smooth and glossy.3 cup All-purpose Flour, 1 tbsp Ghee, 2 tsp Salt, 1/2 tsp Baking Powder
- Then allow the dough to rise covered for 2 hours.
- Next cut dough with a knife into 18 equal pieces. Form into balls and place on a lined sheet pan a few inches apart.
- Let rise for a second time for 20 minutes, then on a clean work surface vertically roll out your dough ball into a flat football shape or circle if that's your preference. Repeat this process till all the dough balls are rolled out.
- Heat up a tawah or to medium high with oil and gently place your naan in the pan to cook.
- Once you see the naan start to swell and bubble flip to other side it's usually after 1 minute. Allow that side to cook for roughly 1-2 minutes then remove from heat.
- Repeat till all your naan dough balls are cooked, once finished brush generously with melted garlic butter and enjoy!
Cilantro Garlic Melted Butter Dip
- In a small saucepan melt butter on a flow flame add in chopped fresh garlic and cilantro.4 tbsp Melted Grass-fed Butter, 4-5 cloves Minced Garlic, 4-6 tbsp Cilantro
- Cook for 1 -2 minutes on low heat transfer to a dipping container then brush on all the naans.
Notes
TIPS
Dissolve active dry yeast in warm water with a Tbsp full of sugar to activate it before adding it to the flour mixture. This ensures proper fermentation and a light, airy texture.
Knead the dough for at least 8-10 minutes until it becomes smooth, elastic, and slightly sticky. Doing this develops the gluten and gives the naan a nice soft and chewy texture.
Let the dough rest for at least 1-2 hours if you can, cover with a damp cloth or plastic wrap, to relax the gluten and help the dough's texture.
Add Yogurt or Milk: Incorporate yogurt or milk into the dough to add richness, tenderness, and more flavor to the naan bread.
Add Ghee or Butter: Brushing the naan with melted ghee or butter after baking adds a delicious flavor and helps keep the bread soft and moist.
Add Garlic or Herbs: Enhance the flavor of your naan by adding minced garlic, chopped cilantro, or other herbs and spices to the dough.
Roll Evenly: Roll the dough evenly to a thickness of about 1/4 inch (6 mm) to ensure uniform cooking and a consistent texture.
Use a Tawah or Cast Iron Skillet: For an authentic result, bake the naan on a preheated tawah or cast iron skillet to give a crispy exterior and soft interior.
Flip Halfway Through: Flip the naan halfway through baking to get even cooking and browning on both sides.
Brush with Water: Lightly brush one side of the naan with water before placing it on the hot surface. This helps create steam, which contributes to the bread's characteristic bubbles and texture.
The Temperature: Monitor the burner temp closely to prevent the naan from burning. Adjust the temperature as needed during baking.
Serve Warm: Enjoy naan bread freshly made for the best taste and texture. If not serving immediately, wrap the naan in a clean kitchen towel to keep it warm and soft.
Store Properly: Store leftover naan in an airtight container or resealable plastic bag at room temperature for up to 2-3 days. Reheat in a toaster oven or microwave before serving.
Freeze for Later: To enjoy naan later, freeze-cooled naan in airtight bags or containers for up to 2 -3 months. Thaw and reheat as needed.