Mini Naan with Sourdough Discard
Mini Naan, a delightful variation of the traditional Indian flatbread, is not just a bread. It's a canvas for your culinary creativity. Its small, hand-sized portions make it a versatile choice for various dishes.
Servings 8
Ingredients
Ingredients for Mini Naan
- 1 cup sourdough discard
- 1/4 cup plain yogurt
- 2 tablespoons olive oil (plus more for cooking)
- 1 1/2 cups all-purpose flour or whole wheat flour (plus extra for dusting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: minced garlic, chopped cilantro, or nigella seeds for flavoring
Garlic Butter Recipe
- 1/4 cup unsalted butter (half a stick room temperature)
- 2-3 garlic powder
- 1 tablespoon fresh or dried parsley
- A pinch of salt (optional, depending on the saltiness of your butter)
Instructions
Mixing the Ingredients
- In a large bowl, combine the flour, sourdough discard, yogurt, baking powder, salt, and olive oil. Mix until a dough forms.
Kneading
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Resting
- Cover the dough with a cloth and let it rest for 1-2 hours to allow it to rise slightly.
Divide the Dough
- After resting, divide the dough into small, equal-sized balls.
Shaping
- Roll each ball into a small, oval-shaped naan.
Cooking on the Stove
- Heat a skillet over medium-high heat. Cook each naan for 2-3 minutes on one side, then flip and cook for another 1-2 minutes until golden brown.
Optional Oven Method
- Preheat the oven to 500°F (260°C) and place a baking stone or tray inside. Place the shaped naans on the hot stone and bake for 5-7 minutes.
- Brush with garlic butter or sprinkle with chopped cilantro or nigella seeds right after cooking.
Garlic Butter
- In a small bowl, mix together all the ingredients until they are well combined.