Sourdough Naan Flatbread
Ingredients
- 1/2 cup sourdough starter discard
unfed
- 2 1/2 cups all-purpose flour
- 1/2 cup milk
dairy or plant based
- 1/4 cup plain yogurt
dairy or plant based
- 1 tablespoon olive oil
- 1 1/2 teaspoons sea salt
Directions
- 1
Mix the dough: Mix the wet ingredients in a large mixing bowl. Add the flour and salt to the bowl. Use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
- 2
Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container, in the fridge for up to 3 days before cooking.)
- 3
Preheat skillet: While the dough is resting, preheat a cast iron skillet over medium-high heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it's not necessary.
- 4
Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8" thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6" in diameter.
- 5
Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.
Sourdough Naan Flatbread
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About this Recipe
Craving that incredibly soft, chewy flatbread experience but don't want to make an extra trip to the store? This Sourdough Naan Flatbread recipe is your answer, transforming your unfed sourdough starter discard into something truly delicious for your dinner table.
This recipe works wonders because it takes advantage of an ingredient you might otherwise discard, giving your flatbread a subtle tang and an incredible texture. The combination of milk and yogurt contributes to its signature softness and elasticity, making it wonderfully pliable.
When you pull this naan from the pan, expect a warm, pillowy flatbread with just the right amount of chew. It's truly a delight to make at home, filling your kitchen with an inviting aroma. The process is surprisingly straightforward, allowing you to mix the dough in the morning and enjoy freshly made naan by evening.
Feel free to experiment with this recipe! You can easily swap traditional dairy milk and yogurt for plant-based alternatives like almond milk and dairy-free plain yogurt to suit dietary preferences. For an extra layer of flavor, consider brushing the cooked naan with melted garlic butter or a sprinkle of fresh herbs.
This Sourdough Naan Flatbread is perfect for scooping up curries, serving alongside grilled meats, or simply enjoying on its own as a satisfying snack.