This is going to be your new best sourdough friend. So good for making wraps, eating with curries, or however you like your naan! Discard refers to unfed sourdough starter. You can use either discard or regular starter with this recipe, it is delicious either way.
Recipe
125 g sourdough discard (or starter)
200 g bread flour
120 g milk of your choice
60 g plain greek yogurt
15 g olive oil
7 g salt
Instructions
- Whisk together discard, milk, yogurt, and olive oil until well combined.
- Add flour and salt and mix until combined and smooth.
- Cover bowl and let rest 8-24 hrs depending on the temperature of your house. Dough will be around double in size when ready.
- Split dough into 8 pieces for a thinner naan, 4 for thicker pieces. Roll each piece flat to your desired thickness.
- Heat a pan on medium temperature and spread olive oil once hot. Cook until bubbly and golden (1-2 minutes) then flip and cook other side until it is the same.
- You can store dough in the refrigerator wrapped in plastic or in a tupperware for four or five days if you want to make a couple pieces fresh each time.
