Sourdough discard mixed with Greek yogurt, milk, and flour, then fried in a pan with melted butter to make the most delicious Naan.
Welcome to my very first Sourdough Sunday! I am so excited to be sharing this series with you in 2021. Every month on either the second or third Sunday I'll be sharing a brand new sourdough recipe featuring my own sourdough starter, Virgil Flours who was created in May 2020.
Let's start with the basics; what is naan? Naan is traditionally an oven baked flatbread found in many countries in Asia. It is often served with Indian food as a way to help eat the food.
Most of the time when I see a recipe for Naan it's now made in a skillet. In fact every time I've made Naan I've also made it in a skillet. It only takes a few minutes per piece and is a simple yet tasty bread.
This recipe follows the same format except it uses sourdough. The sourdough is mixed with milk, Greek yogurt, flour, and salt and then is left to rise in the bowl.
After rising the dough in divided into 8 pieces and each piece is rolled out. The great thing about naan is that it isn't round. It's more of an oblong shape so however you roll it works.
Then you brush the Naan with butter and put it into a hot skillet and cook for a minute or two on each side. That's it! It's a really easy recipe and it tastes great.
Some ways to use the Naan is to dip it into Tzatziki or hummus or another dip. You can also use it like a pita and make a sandwich with it. It can also be served on the side of a meal where it can help pick up some of the food. Naan is a very versatile dish.
Pro Tips & Substitutions:
- For additional flavor brush the Naan with a combination of butter and garlic powder.
- If the Naan starts to burn in the pan turn down the heat and wipe out the skillet. Sometimes their is butter left in the pan and it starts burning which in turn burns the Naan.
- Store the Naan in a zip top bag for up to 4 days after cooling completely.
- 1 c. unfed sourdough starter discard
- ½ c. warm milk (110 degrees)
- ¼ c. plain Greek yogurt
- 2 c. flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 Tablespoons butter, melted
- In a large bowl combine the sourdough starter, milk, and yogurt. Mix until smooth.
- Add in the flour, baking powder, and salt and mix until a shaggy dough forms.
- Cover with a damp cloth and let the dough rise in a warm area for 2 hours.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes or until smooth.
- Preheat a heavy cast iron skillet over medium high heat.
- Divide the dough into 8 pieces and roll each piece into an oblong shape ¼ inch thick. Use a little flour on each piece of dough.
- Brush one side of the Naan with melted butter and place butter side down in the skillet. Cook for 1-2 minutes or until the dough starts to bubble.
- Brush the other side with the melted butter and flip. Cook for an additional minute then remove to a plate. Cover with a cloth to keep warm.
- Repeat with remaining dough until all pieces are cooked. Enjoy!
Recipe from The Gingered Whisk
Amount Per Serving: Calories: 231Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 383mgCarbohydrates: 36gFiber: 2gSugar: 0gProtein: 6g