Description
Delicious naan made with sourdough discard, combining fluffy texture and tangy flavor.
Ingredients
- 1 1/2 cups (215 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 1/4 teaspoon (2 grams) baking soda
- 1/2 cup (113 grams) sourdough starter discard
- 1/4 cup (68 grams) whole milk Greek yogurt
- 3 tablespoons (45 grams) water
- 2 tablespoons (26 grams) olive oil
- 2 tablespoons butter (melted)
Instructions
- Combine the flour, baking powder, salt, and baking soda in a large bowl.
- Stir in the sourdough starter discard, Greek yogurt, water, and olive oil.
- Switch to using your hands when the mixture becomes too tough to stir.
- Knead the dough for 2-3 minutes until well combined and adjust flour or water as necessary.
- Divide the dough into 8 equal pieces and shape each into a disc.
- Cover the discs and let them rest for 10 minutes.
- Heat a skillet or griddle over high heat.
- Roll each disc into a roughly 1/4-inch thick round and place them onto the hot skillet.
- Cook for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes.
- Remove the naan and brush all sides with melted butter. Stack and cover to keep warm.
Notes
Use fresh baking powder and baking soda for best results. Experiment with flavors by adding herbs or spices.
