Description
Turn your sourdough discard into garlicky, buttery bliss with this quick and easy flatbread! Soft, chewy, and full of flavor, these naans are perfect for dipping, stuffing, or just eating straight off the skillet.
Ingredients
For the Dough:
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1 cup sourdough discard (unfed, 5–7 days old)
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1 cup all-purpose flour (or ¾ cup flour + ¼ cup bread flour for extra chew)
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¼ cup plain yogurt (or plant-based yogurt/buttermilk)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
For the Garlic Butter:
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2 tbsp melted butter, ghee, or olive oil
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1 clove garlic, minced
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Fresh parsley or cilantro, for garnish
Instructions
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Make the Dough:
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In a bowl, mix sourdough discard, flour, yogurt, baking powder, baking soda, and salt.
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Dough will be slightly sticky—perfect!
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Knead & Rest:
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Lightly flour your counter and knead the dough 1–2 minutes until smooth.
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Cover and let rest 30–60 minutes.
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Shape the Naans:
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Divide dough into 4 pieces, roll each into a ball, then flatten into ¼-inch thick ovals.
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Cook:
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Heat a cast-iron or heavy skillet over medium-high heat until very hot.
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Cook each naan 1–2 minutes per side until puffed and golden with charred spots.
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Add Garlic Butter:
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Mix melted butter with minced garlic. Brush generously over hot naan and sprinkle with herbs.
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Notes
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Don’t over-flour: Sticky dough = soft naan.
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Skillet must be hot: This creates the signature puff and char.
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Rest dough if it springs back: 5 extra minutes and it rolls easier.
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Flavor twists: Add shredded cheese, herbs, or everything bagel seasoning for variation.