Sourdough Discard Naan
Note: Naan bread is a fairly straight forward flatbread, with a lot of ways to get a similar effect. If you don't have sourdough discard on hand, you can definitely find recipes that use baking soda or dry yeast as the leavener and will follow a similar process and time frame. Use what works best in your kitchen!
Ingredients:
1 cup sourdough discard
2 cups all-purpose flour
¼ cup plain Greek yogurt
1 tsp baking powder
1 tsp salt
Water (as needed, roughly ¼ cup)
For Topping: about 3-4 Tbsp butter, melted and mixed with 2 cloves of minced garlic
Directions
Combine discard, flour, yogurt, baking powder, and salt in a bowl and mix until a shaggy dough starts to form.
Add in water a bit at a time to make the rest of the flour stick together.
How much you need varies by the amount of liquid in your yogurt and the absorption rate of your flour, but the goal is just until all the flour is incorporated into one ball, not a super sticky mix. This usually takes me between 2 Tbsp and ¼ cup of water.
Knead the dough on a floured surface for about 5-7 minutes until smooth.
Return the dough to the bowl and let it rest, covered, for at least 30 minutes.
Divide dough into 8 balls, and then roll out into thin circles (Once you have the first rolled out, it works well to start cooking this one and then roll the rest as v you cook)
Heat a pan over medium-high heat. Place one naan circle on the pan, and cook each side for 2-3 minutes, looking for bubbles to form and some browning on the bubbly spots.
Brush with melted butter and garlic while still hot
