Sourdough naan is a great way to use some of your discard
I love naan bread. Naan is an Indian yeast-leavened bread, traditionally baked in a clay oven called a tandoori, but it’s becoming more popular so you’ve probably seen it at the grocery store or maybe you’ve even made it yourself. If you haven’t, well that’s about to change! Most of us don’t have a tandoori at home, but if you have a cast iron skillet, you can make do and still make some tasty naan.
Back in May we started having pizza night every Friday. At first it was coincidence; after 3 weeks we realized we’d had pizza (from different places each time) every Friday and decided to make it a thing. Generally we don’t eat out often so instead of ordering out every Friday, we started making homemade pizzas. Sometimes Hana made her homemade dough but often we used naan from the grocery store. Lidl carries some garlic naan that makes amazing crusts.
Nothing’s better than homemade
But….. I love to make things from scratch. Which led me to our friend Google to look for homemade naan recipes. I love using my sourdough starter whenever possible, so the sourdough naan recipes caught my eye. The first recipes I tried were good, but they called for a small amount of plain yogurt plus milk. I don’t always buy large containers of plain yogurt. We just don’t go through it fast enough and I definitely don’t like waste. Even buying the single serving size, I was still left with extra yogurt. I played around with the recipe and increased the yogurt to the whole container and eliminated the milk.
Sometimes my recipe experiments work out and sometimes they are a hot mess, but this time the new recipe hit it out of the park. Better flavor and texture. Perfect for personal pizzas. Perfect with grilled chicken and salad. Perfect for snacking.
I’ve also experimented with adding different flavors to the melted butter. Garlic butter is always a hit, but adding a pinch or two of my herbal salt has been the most delicious so far. Garlic sourdough naan is our favorite for making pizzas with. I just mince a few cloves of garlic and add to butter. Let it simmer on the stovetop for a bit (10 minutes or so) before brushing on the naan dough. I used the herbal salt last round and served the sourdough naan with grilled chicken and greek salad. I’m getting hungry just thinking about it.
Do you sourdough?
If you haven’t gotten going with sourdough yet, it’s not too late to jump on the bandwagon. Check out our post on sourdough for beginners. It really only takes flour, water, and some patience and persistence to get a starter established. We use it for lots of things like this sourdough naan, for our normal bread, for pizza crusts, muffins, you name it. Wheat can be an inflammatory food for me, but I find that as it goes through the fermentation process it causes me much less issue. You can read a bit more about why sourdough is amazing here.
Let us know how this recipe goes for you. How did you use your sourdough naan?
- 1 cup sourdough starter discard or unfed starter. I plan my baking so that we rarely have to actually discard any starter
- 1 cup plain greek yogurt
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt I prefer Redmond RealSalt. You can get it from Thrive Market
- 4 tablespoons melted butter garlic butter works well; you can also add seasonings of choice to the butter
- In stand mixer bowl with dough hook, combine the sourdough starter and yogurt and mix until smooth. Allow to rest for about 15 minutes. Add 1 cup flour, baking powder and salt. When all the flour is incorporated, add 1/2 cup flour at a time and mix until you have a somewhat tacky dough. Allow mixer to run for at least 7-8 minutes to allow the gluten to develop. This helps make sure your naan has that yummy chewy texture that makes it so delicious.
- Cover with a damp cloth and let the dough rise in a warm place for at least 3 hours. Dough is done ready when you can gently poke the dough and it springs back. Place dough on a lightly floured counter, knead for 1-2 minutes until smooth. If necessary add a small amount of flour so dough does not stick to your hands. It should be slightly tacky.
- Divide the dough into 6-8 pieces (depending on how big you want your bread to be). Roll each section into a ball and let rest while you prepare the butter and skillet.
- Melt butter. You can add garlic or other seasonings to the butter. I like to add a couple generous pinches of my herbal salt. Preheat a cast iron skillet over medium-high heat.
- Roll each piece of dough to about 1/4″ thickness. Brush one side with the melted butter and place butter-side down on the skillet. Cook for about a minute, or until the dough starts to bubble, then brush the other side with butter and turn.
- Cook for about one more minute. Repeat with each section of dough. Store any leftovers in the refrigerator for up to 3 days (there probably won’t be any leftovers…)