Description
Use your sourdough discard to make soft, pillowy naan bread without yeast. Baking powder and baking soda help the dough rise, and the naan cooks quickly in a hot skillet for a delicious homemade bread ready in just 25 minutes.
Ingredients
- 1 1/2 cups (215 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 3/4 teaspoon (5 g) salt
- 1/4 teaspoon (2 g) baking soda
- 1/2 cup (113 g) sourdough starter discard
- 1/4 cup (68 g) whole milk Greek yogurt
- 3 tablespoons (45 g) water
- 2 tablespoons (26 g) olive oil
- 2 tablespoons butter, melted
Instructions
- In a large bowl, combine the flour, baking powder, salt, and baking soda.
- Stir in the sourdough discard, Greek yogurt, water, and olive oil. When the dough becomes too difficult to stir, mix with your hands.
- Knead for 2–3 minutes until well combined. Add more flour or water as needed. The dough should be on the wetter side but not overly sticky.
- Divide the dough into 8 equal pieces and shape each piece into a disc. Cover and let rest for 10 minutes.
- Heat a skillet or griddle over high heat.
- Roll each disc into a roughly 1/4-inch-thick round.
- Place a naan in the hot skillet. Cook for 1–2 minutes, until bubbles appear on the top, then flip and cook for another 1–2 minutes, until browned and puffed.
- Remove the naan to a plate and brush all sides with melted butter. Cover the plate with foil to keep the naan warm.
- Repeat with the remaining dough, brushing each naan with butter and stacking them on the covered plate.
Notes
- This recipe makes 8 medium naan breads.
- No yeast is needed; baking powder and baking soda help the naan puff up as it cooks.
- Add flour or water a little at a time while kneading to achieve a soft, slightly tacky dough.
- Keep cooked naan covered with foil while preparing the remaining breads to help them stay warm and soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Side Dish
- Method: Stovetop
- Cuisine: Indian