Sourdough Discard Flatbreads (Naan-Style)

Sourdough Discard Flatbreads (Naan-Style) ingredients

• 150 g Sourdough Discard (unfed)
• 200 g All-Purpose Flour
• 60 g Plain Whole Milk Yogurt
• 30 ml Milk (any kind)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Salt
• as needed Olive Oil or Ghee
• 2 tbsp Unsalted Butter
• 1 clove Garlic
• 1 tbsp Fresh Parsley or Cilantro

How to make Sourdough Discard Flatbreads (Naan-Style)

1. **Prepare the Dough**: In a large bowl, combine 150g sourdough discard, 200g all-purpose flour, 60g plain whole milk yogurt, 30ml milk, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Ensure the discard is unfed for best results with this quick-rise method.
2. Mix with a sturdy spoon or your hands until a shaggy dough forms and no dry flour remains. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together into a relatively smooth ball. The dough will feel slightly sticky, which is normal.
3. Place the dough back into the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period allows the flour to fully hydrate and the gluten to relax, making the dough much easier to roll out.
4. **Shape the Flatbreads**: Divide the rested dough into 6 equal pieces. On a lightly floured surface, take one piece of dough and roll it out into an oval or teardrop shape, aiming for a thickness of about 1/8 to 1/4 inch. Repeat this process with the remaining dough pieces.
5. **Prepare Garlic Butter (optional)**: While preparing your flatbreads, melt 2 tablespoons unsalted butter in a small, microwave-safe bowl. Stir in 1 minced garlic clove and 1 tablespoon of chopped fresh parsley or cilantro, if desired, and keep the mixture warm.
6. **Cook the Flatbreads**: Heat a heavy-bottomed skillet (a cast iron skillet works exceptionally well) or a griddle over medium-high heat until it is thoroughly hot. Lightly brush the surface of the pan with a small amount of olive oil or ghee.
7. Place one rolled flatbread into the hot skillet. Cook for 1-2 minutes until large bubbles appear on the surface and the underside is golden brown with some desirable charred spots. This indicates the bread is cooking evenly and quickly.
8. Using tongs or a spatula, flip the flatbread and cook for another 1-2 minutes on the second side, until it fully puffs up and is cooked through. The second side should also have appealing golden-brown spots.
9. Transfer the cooked flatbread to a plate and immediately brush generously with the prepared garlic butter, if using, while it's still hot. Repeat the cooking process with the remaining dough pieces, adjusting the heat as necessary to prevent burning, and serve warm for the best flavor and texture.

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