Sourdough Discard Naan
Firm believer that everyone should always have some discard saved in their fridge because there are so many recipes that can be made with it! Naan is one of my favorite things to use discard for.
1.) Mix together the warm water and discard in a large bowl.
2.) Add in the plain greek yogurt and olive oil and mix.
3.) Add in salt, sugar, and flour.
4.) Kneed dough until smooth. This can either be done by hand or with a stand mixer and the dough hook attachment.
5.) Cover the bowl and let rest on the counter for a few hours until it has doubled in size.
6.) Separate the dough into 8-10 sections, roll into balls, and cover on counter to rise for another 30 minutes.
7.) Preheat a pan to medium-high heat with olive oil.
8.) Roll out the dough balls flat. Add one piece at a time to the pan and cook until bubbles form on the surface. After bubbles form, flip over until fully cooked. About two minutes on each side.
9.) optional: top with butter, garlic, and flaky sea salt.
Let me know if you try it!
#lemon8partner #sourdoughdiscard #mealprep #snowday #lemon8challenge
Using sourdough discard in recipes like naan is a fantastic way to minimize waste while creating delicious homemade bread. I’ve often found that incorporating plain Greek yogurt in the dough not only adds a subtle tang but also keeps the naan soft and tender. The added olive oil enriches the flavor and helps achieve a beautiful golden-brown crust when cooked in a hot pan. One great tip when making discard naan is to ensure the dough is kneaded well until smooth, whether by hand or using a stand mixer with a dough hook. This develops the gluten and helps the naan puff up nicely during cooking. Letting the dough rise until it doubles in size is crucial—it allows the yeast in the discard to activate fully, making the bread airy and flavorful. Cooking the naan on medium-high heat with a little olive oil creates those signature bubbles and slight charring that gives the bread its signature texture and taste. If you like, topping the finished naan with melted butter, minced garlic, and flaky sea salt really takes it to the next level. I often serve this sourdough discard naan alongside dips like hummus, baba ganoush, or even curry dishes. It’s also a hit as a base for quick pizza or wraps. Plus, because the recipe uses discard, it’s perfect for home bakers wanting to make the most of their sourdough starter without tossing excess starter. If you’re experimenting with different flour types, bread flour works best here for a chewy texture, but whole wheat flour can be used for a nuttier flavor and added nutrition. Just keep in mind it might make the dough a bit denser. Overall, this recipe is a versatile, waste-reducing way to enjoy naan at home. I encourage trying it out and customizing toppings or fillings to suit your tastes!
