Tired of discarding that sourdough starter? Don't be! Turn your sourdough discard into something delicious and incredibly satisfying with this easy sourdough discard naan recipe. This recipe is a fantastic way to reduce food waste, and the result is unbelievably soft, fluffy naan bread, perfect for scooping up curries, dipping in yogurt, or simply enjoying on its own. It's a quick dinner idea, a healthy meal option, and a testament to the magic of homemade cooking. Get ready to elevate your weeknight dinners with this simple yet impressive recipe!
Ingredients:
- 1 cup sourdough discard (fed and active)
- 1 cup warm water (around 105-115°F)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 2 tablespoons plain yogurt (or milk)
- 2 tablespoons olive oil
- 3-4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 cloves garlic, minced (optional, for extra flavour)
- 1/4 cup chopped cilantro (optional, for garnish)
Instructions:
Step 1: Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic.
Step 2: Combine Wet Ingredients: Add the sourdough discard, yogurt (or milk), and olive oil to the yeast mixture. Stir well to combine.
Step 3: Incorporate Dry Ingredients: Gradually add the flour and salt to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. If using minced garlic, add it now.
Step 4: Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Step 5: First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 6: Shape and Cook: Preheat your oven to 450°F (232°C). Divide the dough into 6-8 equal portions. Roll each portion into an oval shape, about 1/4 inch thick.
Step 7: Cook the Naan: Heat a large skillet or griddle over medium-high heat. Cook each naan for 2-3 minutes per side, or until golden brown and slightly puffy. You can brush the naan with a little melted butter or olive oil while cooking for extra flavour and softness.
Step 8: Garnish and Serve: Remove the naan from the skillet and brush with melted butter (optional). Garnish with chopped cilantro (optional) and serve immediately with your favorite curry, yogurt dip, or chutney.
Tips for the Best Sourdough Discard Naan:
- Don't over-knead: Over-kneading can result in tough naan.
- Adjust the flour: Depending on the consistency of your sourdough discard, you may need to add a little more or less flour.
- Use a hot skillet: A hot skillet is essential for getting that characteristic puffed-up naan.
- Experiment with flavors: Add spices like cumin, coriander, or chili flakes to the dough for extra flavor.
Variations:
- Herb Naan: Add chopped herbs like rosemary, thyme, or oregano to the dough.
- Garlic Naan: Add more garlic or use garlic powder.
- Cheese Naan: Sprinkle shredded cheese on top of the naan before cooking.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the ingredients used.
- Calories: Approximately 200-250
- Fat: 5-7g
- Protein: 5-7g
- Carbohydrates: 30-40g
- Fiber: 2-3g
This delicious sourdough discard naan recipe is a fantastic way to enjoy a tasty and healthy meal while minimizing food waste. Enjoy!