Sourdough Discard Naan: Easy Recipe Guide

Ingredients:

• 1 cup sourdough starter discard
• 2 cups all-purpose flour, plus extra for rolling
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 tablespoons yogurt (plain)
• 2 tablespoons melted ghee or butter, plus extra for brushing
• 2 tablespoons warm water
• Optional garnishes: minced garlic, chopped cilantro, or sesame seeds

Preparation Steps:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients and add the sourdough discard, yogurt, melted ghee, and warm water.
3. Form the Dough: Mix the ingredients together until a soft dough forms. Turn out onto a floured surface and knead for about 5 minutes.
4. Rest the Dough: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for at least 30 minutes.
5. Shape the Naan: Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten and stretch into an oval shape about 1/4 inch thick.
6. Cook the Naan: Heat a cast iron skillet over high heat. Place one naan at a time in the skillet, cooking for about 1-2 minutes on each side or until puffy and lightly charred.
7. Garnish and Serve: Brush each naan with melted ghee and sprinkle with garlic and cilantro if using. Serve hot.

Cooking Tips:

• Skillet Temperature: Ensure your skillet is very hot before adding the naan for the best puff and char.
• Dough Consistency: The dough should be soft and slightly sticky; if it’s too dry, add a bit more water.
• Storage: These naan can be kept in an airtight container and are best enjoyed warm. They can also be reheated in a skillet or microwave.