The Best Sourdough Discard Naan Bread Recipe!
This is the best sourdough discard naan bread recipe and it is super easy to make! Add a little bit of za'atar on top of fresh sourdough naan bread and you get the most amazing flavor! You can make your Sourdough Naan Bread as thick or thin as you want depending on if you want a crispy or chewy naan.
Equipment
- Towel
- cast iron skillet
Ingredients
- ¼ cup warm milk (any kind)
- ½ cup sourdough discard (unfed)
- ½ cup lukewarm water
- 2 tablespoon olive oil
- 1 ¾ teaspoon instant yeast
- 2 ¾ cups all purpose flour
- 1 ½ teaspoon sea salt
Instructions
- Mix wet ingredients: In a large bowl, combine warm milk, sourdough discard, lukewarm water, olive oil, and instant yeast. Stir well.
- Incorporate dry ingredients: Add flour and salt. Mix until a shaggy dough forms.
- Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook for 5-7 minutes.)
- Bulk fermentation: Cover the dough and let it rise at room temperature for 1 hour until nearly doubled.
- Divide & shape: Lightly deflate the dough and divide it into 8-10 portions. Roll each into a ball, then flatten into an oval or circle about ¼-inch thick.
- Cook the naan: Heat a cast-iron skillet or non-stick pan over medium-high heat. Cook each naan for 1-2 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown and slightly charred.
- Optional: Brush with olive oil or melted butter and sprinkle with garlic, sea salt, or herbs for extra flavor.
- Serve & enjoy! Best served warm with dips, curries, or as a wrap.
Video
Notes
Nutrition facts for any recipe on thehintofrosemary are only an estimate.
Nutrition
Serving: 1naan breadCalories: 164kcalCarbohydrates: 29gProtein: 3.9gFat: 3.2gPotassium: 49mgFiber: 1gCalcium: 15.75mgIron: 0.41mg
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