Sourdough Discard Garlic Herb Naan
- Cook Time: 30 minutes (excluding resting time)
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (240g) sourdough discard (unfed, at room temperature)
- 2 1/2 cups (300g) all-purpose flour (plus extra for dusting)
- 1/2 cup Greek yogurt (plain, full-fat preferred)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 4 tablespoons butter, melted
- 3 cloves garlic, finely minced
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- In a large mixing bowl, combine the sourdough discard, Greek yogurt, olive oil, salt, and sugar. Stir until well blended. Gradually add the flour and baking powder. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 3 to 5 minutes until it becomes smooth and slightly elastic. If the dough is too sticky, add a tablespoon of flour at a time until it is manageable.
- Place the dough back into the bowl and cover it with a clean kitchen towel. Let it rest for at least 30 minutes. This allows the gluten to relax, making the naan much easier to roll out without it springing back.
- While the dough rests, mix the melted butter with the minced garlic and chopped herbs in a small bowl. Set this aside to let the flavors meld together.
- Divide the rested dough into 8 equal pieces. Roll each piece into a ball. On a floured surface, use a rolling pin to flatten each ball into an oval or circle about 1/4 inch thick.
- Heat a cast-iron skillet or heavy bottom pan over medium-high heat. Do not grease the pan. Place one piece of dough in the hot skillet. Cook for about 1 to 2 minutes until bubbles form on the surface and the bottom is charred. Flip and cook the other side for another minute.
- Remove the naan from the pan and immediately brush it generously with the garlic herb butter. Place the finished naan in a basket lined with a towel to keep them warm while you cook the remaining pieces.