Description
A delightful flatbread made using leftover sourdough starter, perfect for scooping up curries and dips.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons yogurt or milk (dairy-free alternatives optional)
- 2 tablespoons olive oil or melted butter
Instructions
- In a mixing bowl, combine the sourdough discard, flour, baking powder, baking soda, and salt. Mix until well combined.
- Add the yogurt (or milk) and olive oil (or melted butter) to the mixture. Stir until a soft dough forms.
- Gently knead the dough on a floured surface for a few minutes until it becomes smooth and elastic.
- Divide the dough into small balls, about the size of a golf ball. Roll each ball into a flat, round shape, about 1/4 inch thick.
- Heat a skillet over medium-high heat. Once hot, cook each naan for about 2-3 minutes on each side until they’re golden brown and puffed up.
- Serve warm with your favorite dip or curry.
Notes
For best results, ensure your sourdough discard is active. Store in an airtight container at room temperature or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: naan bread, sourdough discard, flatbread, easy bread recipe