Description
A quick and easy way to use sourdough discard, this Naan Bread is soft, fluffy, and perfect for pairing with various dishes.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons yogurt or milk
- 2 tablespoons olive oil or melted butter
- Water as needed to adjust dough consistency
Instructions
- In a medium bowl, mix the sourdough discard with yogurt or milk and olive oil or melted butter. Add water as needed to combine smoothly.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- Fold the dry ingredients into the wet mixture until a cohesive dough forms.
- Knead the dough on a lightly floured surface for a few minutes until smooth and elastic.
- Divide the dough into small balls the size of golf balls and roll each into a flat circle, about 1/4 inch thick.
- Heat a skillet over medium-high heat. Cook each naan for 2-3 minutes on each side until golden and bubbly.
- Serve warm and enjoy!
Notes
To enhance flavor, consider adding minced garlic or fresh herbs to the dough. Brush with garlic butter for added flavor after cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sourdough, naan, Indian bread, flatbread, quick bread