Discard Sourdough Naan
Quick, easy and full of flavour, this delicious naan comes together in a pinch. Great with curry and hummus, makes incredible wraps!
Ingredients
- 1 cup Unfed Discard Sourdough Starter
- ½ cup Warm Milk between 105 °F and 115 °F
- ¼ cup Greek Yogurt
- 1 cups All Purpose Flour
- 1 tsp Baking Powder
- Pinch of Salt
- 5 tbsp Melted Butter
Instructions
- Combine the sourdough starter, warm milk, and yogurt in a large bowl, stir until smooth and consistent
- Add in the flour and baking powder, as it mixes it will become a slightly sticky and shaggy dough
- Cover the bowl with a clean, damp dishtowel and let it rise in a warm place for 2-3 hours. The oven with the light on is perfect
- On a clean lightly floured surface, dump out the bowl scraping the sides if it sticks. Knead the dough for a few minutes until smooth, you may need to add a little more flour as you work to ensure your hands don't stick.
- Preheat a heavy skillet or cast iron pan on medium-high heat. Turn the exhaust fan on before you start, I always end up with a smoky kitchen.
- Shape the dough into a flat ball or log and divide into 8 equal pieces. Roll flat to about ¼" thickness
- Brush melted butter on one side and place butter side down into the hot skillet. Brush the top side with butter while the bottom starts to cook.
- Cook each side for about a minute watching for bubbles to form on the top. Check the underside to ensure it is golden brown to your liking and flip.
- Cook for another minute, check the bottom for brown.
- Once done transfer to a plate lined with a towel and wrap if you are going to be serving right away. Or transfer to a cooling rack if you are prepping them a head of time so they can cool without holding too much moisture.
- Continue cooking process with the remaining pieces and enjoy!
Notes
Ry's Rating: 8.5/10