If you have a container of sourdough starter in your fridge and need something to do with the discard, try this sourdough naan bread recipe.
It’s quick and easy, and you can use the naan for so many things, including flatbread pizzas, paninis, and even tacos.
The Best Sourdough Naan Bread Recipe
I started making bread in earnest during the pandemic, which meant mixing up a sourdough starter and feeding it dutifully once a week.
If you’re not familiar, you can make a simple sourdough starter with nothing more than flour and water. Keep it warm for a week, and it’s good to go.
From there, you need to keep it in the fridge, then remove about half of the starter once a week and top it up with fresh.
And it’s important to note that this recipe needs 100% hydration sourdough starter. That means you’ll use the discard and not the freshly mixed starter.
So let’s take a quick look at what you’ll need to do.
How to Feed Sourdough Starter
A good rule of thumb for feeding sourdough starters is: use a 1:1:1 ratio.
Let’s say you have 100 grams of starter in the fridge. To feed it, you’ll need to remove half, 50 grams.
(The 50 grams you’ve removed is considered “discard” and can either go in the trash or be used to make delicious sourdough naan!)
Then, you’ll mix 50 grams of water with 50 grams of flour (that’s the 1:1:1) until it’s a smooth paste. Add that to the remaining starter, mix it up a little, then pop it back in the fridge.
That’s it. You’ve fed the starter and got 50 grams of 100% hydration sourdough starter ready to go.
Now, let’s make sourdough naan!
How to Make Sourdough Naan Bread
This recipe is enough for 8 pieces.
- 275 grams of 100% hydration sourdough starter discard (unfed)
- 120 ml of Warm Milk (1/2 cup)
- 55 grams of Greek Yogurt (1/4 cup)
- 240 grams of All Purpose Flour (2 cups)
- 1 teaspoon of Baking Powder
- Pinch of Salt
- 75 ml of Melted Butter (5 tablespoons)
- Put the sourdough starter in a large bowl and add the warm milk and yogurt.
- Mix until smooth.
- Add the flour, baking powder, and salt, then gently mix until it becomes a shaggy dough.
- Cover the bowl with a damp cloth and leave it to rise somewhere warm for 2-3 hours.
- Check the dough after 2 hours: gently press the middle with a knuckle, and if it springs back up, it’s ready.
- If the dough isn’t ready, cover it again and leave it for longer. Check on it every 30 minutes.
- When the dough is ready, pour it onto a lightly floured surface and knead it for a few minutes until it’s smooth.
- Cover the dough again and preheat a skillet on medium-high.
- Cut the dough into 8 equal pieces and roll them flat until they’re about 1/4 inch thick / 6 mm.
- Brush one side of each naan with melted butter and place them butter side down in the skillet (you may need to work one at a time).
- Cook for about 1 minute or until you see bubbles.
- Brush the top with melted butter, then flip it.
- Cook for another minute, then remove from the heat.
- Repeat with the remaining naan, serve, and enjoy!
Sourdough Naan Bread Variations
- Add minced garlic to the melted butter.
- Add minced onion to the dough.
- Roll the dough extra thin, then sprinkle chopped chives and shredded cheese over the surface. Fold the dough over and roll until flat.
- Add roasted garlic to the dough.
- Add chopped jalapeños to the dough.