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A close up of sourdough discard naan on a wooden cutting board.
Nico

Easy No-Wait Sourdough Discard Naan Recipe (No Yeast)

Ready in under 30 minutes, sourdough discard naan is a simple and tasty addition to any meal of the day. It is also a fantastic way to avoid wasting flour and water when building up a sourdough starter.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Sourdough Discard Recipes
Calories: 141
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 2 cups organic all purpose flour
  • 1/4 cup plain natural yogurt
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1 cup sourdough discard
  • 1/2 tsp salt

Method
 

  1. Mix together the yogurt, milk, and sourdough discard.
  2. Slowly add the flour, salt, and baking powder into the liquid mixture.
  3. Transfer the dough to a clean surface. Knead it for a few minutes.
  4. Divide the dough into eight balls. Spend a few minutes tucking the edges down to the base of each ball.
  5. Flatten each ball using a rolling pin.
  6. Heat a non-stick or cast iron skillet. Let the skillet get quite hot.
  7. Add one of the flattened balls into the hot skillet.
  8. The dough should start to bubble. Once it does, use a stainless steel flipper to flip the dough over.
  9. Let it sit on the heat for another 30 seconds or so. Then remove and set aside.
  10. You can brush the hot sourdough discard naan with butter for an added savoury flavour.
  11. Repeat with the remaining balls.

Nutrition

Serving: 1gCalories: 141kcalCarbohydrates: 28gProtein: 5gFat: 1gCholesterol: 2mgSodium: 106mgFiber: 1gSugar: 2g

Video

Notes

  • While they are most delicious straight out of the skillet, the naan will last 2-3 in the fridge or in an airtight container on the counter. To reheat, put into the oven for a few minutes.
  • To freeze, let the naan cool completely. Layer a piece of parchment paper between each naan. They will last about 3 months in a freezer safe container. To reheat, simply put into a hot oven for a few minutes.
  • You can prepare the dough and leave it to sit in your fridge for about 2 days.
  • To make this recipe vegan or dairy-free, simply swap out the milk and yogurt for dairy free alternatives such as unsweetened almond milk and lactose-free greek yogurt.
  • To long-ferment this recipe, combine the flour, sourdough starter, yogurt, and milk and knead into a dough. Place the dough in a covered bowl and let it sit in a warm place for at least 4 hours (maxiumum 24 hours). Then divide the dough into 8 pieces, roll flat, and cook as normal.

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