Wheat Sourdough Naan Flatbread

This homemade sourdough naan combines whole wheat and all-purpose flour for a healthier flatbread that is soft, tender, and slightly chewy. It is perfect for serving with soups, grilled meats, or as a substitute for traditional flatbread. We even love to use it for quick individual pizzas! It's also a great way to use sourdough discard without needing to feed your starter first.

Ingredients:

• 125 g (½ cup) sourdough discard, unfed
• 150 g (2½ cups) all-purpose flour
• 150 g (2½ cups) whole wheat flour
• 155 g (½ cup) milk (I use Fairlife nonfat)
• 60 g (¼ cup) plain Greek yogurt (I use FAGE plain nonfat Greek yogurt) 
• 15 g (1 tablespoon) olive oil
• 5 g (1 teaspoons) sea salt

Directions:

1. Prepare the dough. In a large mixing bowl, combine the sourdough discard, milk, yogurt, and olive oil. Stir until blended. Add the flour and salt, mixing with your hands until a firm dough forms and all the flour is incorporated.

2. Allow the dough to ferment. Cover the bowl and leave it at room temperature for approximately 8 hours, or until the dough has doubled in size. Fermentation may take more or less time depending on the temperature of your kitchen.

3. Divide the dough. Transfer the dough to a clean work surface and divide it into 8 equal portions, approximately 78 g each. Shape each portion into a smooth ball and cover with a clean kitchen towel.

4. Heat the skillet. Place a cast-iron skillet over medium-high heat and allow it to preheat for 10–15 minutes. Lightly oil the skillet if needed to prevent sticking. You can also use a large nonstick skillet and don't have to add oil (this is what I usually do).

5. Roll out the naan. Working with one dough ball at a time, roll it into a circle approximately 6 inches in diameter and ⅛ inch thick. Lightly dust your work surface and rolling pin with flour if necessary.

6. Cook the flatbread. Place the rolled dough into the hot skillet and cook for approximately 2 minutes. Turn it over and cook for another 1–2 minutes. Flip it once more and allow the naan to puff up before removing it from the skillet.

7. Repeat and serve. Continue with the remaining dough balls. Serve the naan warm or at room temperature.

Storage and Make-Ahead Instructions:

• Refrigerator: After dividing the dough into balls, store them in a covered container in the refrigerator for up to 3 days. Bring to room temperature before rolling and cooking.

• Room temperature: Keep cooked naan in a sealed bag for up to 3 days.

• Freezer: Freeze cooked naan in an airtight, freezer-safe container for up to 3 months. I put parchment paper in between the pieces so they don't stick together.

Makes 8 flatbreads