Sourdough Discard Naan Bread

5 from 1 vote

This Sourdough Discard Naan Bread is super soft and fluffy with a slightly tangy flavor. Made with no added yeast, this easy sourdough discard recipe requires no kneading and is ready in just a few hours.

Course Bread, Side Dish

Cuisine Indian, Middle Eastern

Prep Time 3

Cook Time 15

Total Time 3 15

Servings naan bread

Calories 244kcal

Author Ashley Petrie, RDN, LDN

Equipment

10-inch cast iron skillet or stainless steel skillet
Mixing bowl
Wooden rolling pin
Bench scraper
Kitchen scale

Ingredients

¾ cup + 1 ½ tablespoons (200 grams) warm water 80-90℉
½ cup (100 grams) sourdough starter discard 100% hydration
¼ cup (56 grams) plain Greek yogurt 2% milkfat or higher
2 tablespoons (42 grams) honey
1 large (50 grams) egg
3 ½ cups (420 grams) all-purpose flour
1 tablespoon (10 grams) kosher salt

Instructions

In a large mixing bowl, whisk together the water, sourdough discard, Greek yogurt, honey, and egg until the discard is completely dissolved.
¾ cup + 1 ½ tablespoons (200 grams) warm water, ½ cup (100 grams) sourdough starter discard, ¼ cup (56 grams) plain Greek yogurt, 2 tablespoons (42 grams) honey, 1 large (50 grams) egg
Add flour and kosher salt to the bowl. Mix thoroughly until a sticky, cohesive dough forms.
3 ½ cups (420 grams) all-purpose flour, 1 tablespoon (10 grams) kosher salt
Cover the bowl and let the dough rise for about 2 hours at room temperature (70-75°F) or until noticeably puffy and about doubled in size.
After proofing, transfer the dough to a lightly floured surface. Divide it into 8 equal pieces. Form each piece into a ball by gathering the edges of the dough together into the middle and pinching them to seal. Flip the dough ball over seam side down and roll it on the counter to ensure a tight seal and a smooth surface. Cover the dough balls and let them rest for 20 minutes before rolling out.
Roll each dough ball out into a 6-inch wide, ¼-inch thick circle.
Preheat a cast iron skillet or stainless steel skillet on the stovetop over medium heat until it’s very hot. Working with one piece at a time, place the rolled-out dough into the dry, preheated skillet. Cook for about 30-60 seconds or until the surface starts to bubble. Flip the naan and cook for an additional 30-60 seconds on the other side.
Transfer the cooked naan to a plate covered with a tea towel to keep warm. Serve and enjoy!

Notes

This recipe was tested using an unfed 100% hydration sourdough starter in a 70°F kitchen. I let my dough rise for approximately 2 hours.
Bread flour and all-purpose flour can be used interchangeably.
I recommend measuring your ingredients by weight using a food scale.
Make sure you let your skillet get nice and hot so that your naan bread gets puffy and bubbly.
Make Ahead: You can easily make the dough up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Then, bring it to room temperature before rolling it out and cooking.
Storage: Store leftover naan bread in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.