Soft, chewy and flavorful sourdough discarded naan is an easy and tasty way to use up any excess sourdough starters.
You can discard the starter or active starter to make this naan, but that’s not really important! The difference lies in the timing. The waste starter is still “incubated” from the flour in the dough, but it hasn’t been refreshed recently, so it takes some time to rise. With an active starter, the dough will rise faster. Once the dough has risen, you can pop it in the fridge until it’s ready to cook. This is an option, but the dough can develop an extra flavor. It is cooked in a hot frying pan, brushed with olive oil while cooking and finished with glac pills of garlic butter.
If your discard is from a very new starter, it may not yet be strong enough to properly ferment the dough. In that case, you can add a small amount of instant yeast to help the dough rise at a normal pace. If you want to cook naan quickly and quickly, you can do this.
Why do you like this sourdough naan?
Ideal for sourdough disposal
Easy to searcher: Give the dough a cold outfit to make preparations easier in advance.
Brushed with Olive olive oil: Keeps naan soft and adds flavor while cooking.
✔ Garlic Butter Finish: Butter, Garlic, the perfect finish.
Necessary materials
For Nan
Sourdough discard or active starter – whatever you go to plain yogurt – keeps the naan soft and chewy. If you use Greek yogurt, add a little extra water. Flour – Both comprehensive or breadcrumbs work. Salt and Sugar – Increases flavor and increases the acidity of the balance. Olive Oil – Brush the dough while cooking.
Garlic butter topping
Butter – Real butter for the best flavored garlic – Lightly cooked in butter to mellow its sharpness. Fresh Parsley – I love the green flavour and pop against yellow butter.
How to make sourdough naan
Here is a picture of Nan’s process:
1. Mix the ingredients
In a large bowl, add flour, yogurt, sourdough starter, oil, sugar and salt. If you are using Greek yogurt, which has less flow than regular yogurt, add a little water.
2. Knead the dough
Mix into thick dough and knead for a few minutes until everything is combined into a bowl. Cover the bowl and raise it to about 50% bulk. There’s no need to double it completely. This can take 4-8 hours depending on the room temperature used and the starter.
Once it rises, you can either cook the naan or cover the dough tightly and refrigerate until needed.
3. Shaping
Cut the dough into eight equal pieces and form it into a bowl. If the dough comes from the fridge, let these rest for 5 minutes to warm up a little to facilitate rolling.
4. rolling
Roll each dough ball into a circle about 3-4 mm (approximately 1/8 inch) thick.
5. fly
Pour the top of the dough with a bit of olive oil and place the oiled sides in a hot skillet. Pour the topside with oil and watch the large bubbles appear! After about 2 minutes, turn the naan over and cook on the other side.
6. rest
Place the cooked naan in the stack, cover it with a clean kitchen towel, and trap any steam. This helps keep them soft.
Garlic butter
Melt the butter in a pan and add the crushed garlic. Easy to cook and stir in chopped parsley to remove raw bites.
Pour the hot naan with garlic butter and eat immediately.
Tip
Use a cort very hot pot – high heat creates the best foam and char.
✔ Brush with oil while cooking – this will keep the naan soft and flexible.
Cook the garlic before adding parsley – this removes the harsh bites of raw garlic.
Storage and reheat
Store leftovers in a room temperature airtight container for 2 days or in the fridge for up to 1 week. Freeze later – stacks with parchment between each and freeze for up to 2 months. Reheat in a hot pan for a few seconds or warm in a microwave oven for 300°F (150°C) or in a microwave oven.
More sourdough recipes
Sourdough throws away naan recipe
Soft, chewy and flavorful sourdough discarded naan is an easy and tasty way to use up any excess sourdough starters.
Garlic butter
50 g butter2 cloves Garlic3 TBSP parsley Fresh, chopFlake-like salt
Mix the sourdough starter, yogurt, flour, salt, sugar and oil in a large bowl. Knead until smooth. The fabric will be very thick. Yogurt does not contain much whey and if it is very thick, the dough may be too dry. Add 1 or 2 tablespoons of water if necessary.
Leave the dough at room temperature for 4-8 hours and remove at about 50%.
Optional cold proof. Cover the dough tightly, transfer to the fridge and let it ferment overnight or for up to 36 hours.
Lightly divide the dough into 8 equal parts on a powder surface and form it into a bowl.
Roll the dough balls into a circle or oval about 3mm (1/8 inch) thick, one at a time. Brush the top with a little olive oil.
Heat the pan over medium-high heat until hot, then cook with the sides of the naan oil on one side for about 1-2 minutes until it foams. Meanwhile, polish the top with more olive oil. Turn the naan over and cook for another 1-2 minutes.
Place the cooked naan in the stack, cover it with a clean kitchen towel, and trap any steam. This helps keep them soft and warm.
Garlic butter
Melt the butter in a pan and add the crushed garlic. Easy to cook and stir in chopped parsley to remove raw bites. Sprinkle warm naan with garlic butter and flake salt and eat immediately.
Serving: 1gcalorie: 1500kcalcarbohydrates: 284gprotein: 45gfat: 18gSaturated fat: 6gPolyunsaturated fat: 2gJanuary Saturated Fat: 7gcholesterol: 29mgsodium: 2477mgpotassium: 769mgfiber: 10gsugar: 17gVitamin A: 1272iuVitamin C: 19mgcalcium: 351mgiron: 15mg
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