Smoked Sourdough Discard Naan.

Here’s a delicious recipe for Smoked Sourdough Discard Naan — a creative way to use your sourdough discard with a smoky twist!

Smoked Sourdough Discard Naan

Ingredients:

• 1 cup sourdough discard (unfed, room temperature)

• 1 cup all-purpose flour (plus extra for dusting)

• 1/4 cup plain yogurt (adds tenderness)

• 1 tbsp olive oil or melted butter (plus extra for cooking)

• 1/2 tsp salt

• 1/2 tsp baking powder (for some lift)

• 1 tsp sugar or honey (optional, helps browning)

• 2-3 tbsp water (as needed to form a dough)

• Optional: minced garlic, chopped cilantro, or nigella seeds for flavor

For the smoky flavor:

• Smoked paprika or smoked chili powder (1/2 tsp) mixed into the dough or

• Use a cast iron pan and add a small piece of smoked wood chips wrapped in foil nearby for an extra smoky aroma while cooking.

Instructions:

1. Make the dough:

   • In a mixing bowl, combine sourdough discard, flour, yogurt, olive oil, salt, baking powder, sugar, and smoked paprika (if using).

   • Mix and add water little by little until a soft, slightly sticky dough forms.

   • Knead lightly on a floured surface for 3-5 minutes until smooth.

   • Cover and let rest for 30 minutes (this helps relax the gluten).

2. Divide and roll:

   • Divide dough into 6-8 equal balls.

   • Roll each ball into an oval or tear-drop shape about 1/4 inch thick on a floured surface.

3. Cook the naan:

   • Heat a cast iron skillet or heavy pan over medium-high heat.

   • Brush the pan lightly with oil or butter.

   • Place one rolled naan on the pan.

   • Cook for 1-2 minutes until bubbles form on the surface.

   • Flip and cook for another 1-2 minutes until golden and slightly charred.

   • Optionally, brush with melted butter or ghee right after cooking.

   • Repeat for the remaining dough.

4. Optional smoky twist:

   • To enhance smokiness, you can hold each cooked naan briefly over a smoking flame (like a grill or use smoked wood chips near the pan) or sprinkle a little smoked salt before serving.

Serving suggestion:

Serve warm with curries, chutneys, or use as a wrap for grilled veggies or meats.