Are you ready to elevate your culinary game with a delicious twist on traditional Indian flatbreads? Introducing Sourdough Naan Discard Flatbread—a delightful recipe that not only tantalizes your taste buds but also helps you make the most of your sourdough discard! In just 30 minutes, you can whip up six soft, fluffy flatbreads that are perfect for dipping, wrapping, or simply enjoying on their own. Say goodbye to waste and hello to flavor! Dive into this easy-to-follow recipe that promises to impress your family and friends, and discover how simple ingredients can create something extraordinary!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 6 flatbreads
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Mix the dry ingredients thoroughly to ensure even distribution.
- Gradually add water and olive oil to the dry mixture, stirring continuously to form a soft, slightly sticky dough. If the dough feels too dry, add a little more water; if too wet, sprinkle in additional flour.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rest at room temperature for 15-20 minutes. This resting period allows the gluten to relax and makes the dough easier to roll.
- Divide the dough into 6 equal portions and shape each into a smooth ball.
- Heat a large skillet or griddle over medium-high heat. If using a cast-iron skillet, lightly brush with olive oil.
- On a floured surface, roll out each dough ball into a thin, oval or teardrop-shaped flatbread, approximately 1/8 inch thick.
- Carefully transfer the rolled flatbread to the hot skillet. Cook for 1-2 minutes until bubbles form and the bottom develops golden-brown spots.
- Flip the flatbread and cook the other side for an additional 1-2 minutes until golden brown and slightly puffy.
- Remove from the skillet and brush with additional olive oil or melted butter if desired. Cover with a clean kitchen towel to keep warm and soft.
- Repeat the rolling and cooking process with the remaining dough balls, adjusting heat as needed to prevent burning.
- Serve warm as a side bread, for dipping, or as a base for wraps and sandwiches. Best enjoyed fresh, but can be stored in an airtight container for 1-2 days.
Tips
- Perfecting the Dough: When mixing your ingredients, aim for a soft and slightly sticky dough. If it feels too dry, don’t hesitate to add a splash more water; if it’s too wet, sprinkle in a bit more flour until you reach the right consistency.
- Resting is Key: Allowing the dough to rest for 15-20 minutes is crucial. This step relaxes the gluten, making it easier to roll out and ensuring your flatbreads are tender and pliable.
- Rolling Technique: Roll the dough balls into thin, even shapes to promote uniform cooking. Aim for about 1/8 inch thickness, which helps achieve those lovely golden-brown spots.
- Cooking Temperature: Make sure your skillet is hot enough before adding the flatbread. A medium-high heat ensures quick cooking, helping to create those delightful bubbles and a slightly puffy texture.
- Keep Them Warm: After cooking, cover the flatbreads with a clean kitchen towel to keep them warm and soft until you're ready to serve. This little trick helps maintain their perfect texture.
- Serving Suggestions: These flatbreads are incredibly versatile! Serve them warm with your favorite dips, use them as a base for wraps, or pair them with curries for a wholesome meal.
Nutrition Facts
Calories: 133kcal
Carbohydrates: g
Protein: g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
