Panda's Inventory

Sourdough Discard Naan

Prep Time: 15 minutes
Cooking Time: 30-40 minutes
Passive Time: 1-3 hours
Calories per serving: 150
 
breads
  • 320 g sourdough discard
  • 160 g 550 flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 40 g oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp coriander powder
  • 1 1/2 tsp fennugreek crushed
  1. Combine all the dry ingredients. Add the discard and oil and combine into a coherent mass. Knead until it passes the windowpane test.
  2. Cover and let rest for 30 minutes to 1 hour, or for a few hours in the fridge. If refrigerated, keep an eye on the dough to not let it overproof.
  3. Divide the dough into 10 ~57g pieces and shape them into taut balls. Cover and let rest for 5-10 minutes.
  4. Roll or stretch the balls into thin rounds. Fry in an oiled or buttered pan on medium-high heat for 2-3 minutes per side.
  5. Brush with butter or ghee before serving or allow to cool on a wire rack to use later.
Prep Time: 15 minutes
Cooking Time: 30-40 minutes
Passive Time: 1-3 hours
Calories per serving: 150
 
breads
  • 320 g sourdough discard
  • 160 g 550 flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 40 g oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp coriander powder
  • 1 1/2 tsp fennugreek crushed
  1. Combine all the dry ingredients. Add the discard and oil and combine into a coherent mass. Knead until it passes the windowpane test.
  2. Cover and let rest for 30 minutes to 1 hour, or for a few hours in the fridge. If refrigerated, keep an eye on the dough to not let it overproof.
  3. Divide the dough into 10 ~57g pieces and shape them into taut balls. Cover and let rest for 5-10 minutes.
  4. Roll or stretch the balls into thin rounds. Fry in an oiled or buttered pan on medium-high heat for 2-3 minutes per side.
  5. Brush with butter or ghee before serving or allow to cool on a wire rack to use later.