Description
Delicious flatbreads made from sourdough starter discard, perfect for scooping up curries and dips.
Ingredients
Scale
- 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
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until evenly blended.
- Pour in the sourdough starter discard, yogurt, water, and olive oil. Mix with a spatula until combined.
- When the dough becomes too thick, switch to using your hands and knead gently for 2-3 minutes.
- Divide the dough into 8 equal pieces and shape them into discs. Cover and let them rest for 10 minutes.
- Preheat a skillet or griddle over high heat for 2-3 minutes.
- Roll each disc into a roughly 1/4-inch thick round on a lightly floured surface.
- Add the rolled naan to the hot skillet and cook for 1-2 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
- Brush with melted butter and cover to keep warm.
- Continue cooking the remaining discs, brushing each with butter as you go.
Notes
For best results, ensure your sourdough starter is active and bubbly. If naans aren’t puffing up, check your skillet temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Cooking on a skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg