Mix the water and the sourdough discard together, set aside.

In another Bowl (or the same bowl….if you are like me and don’t have a dishwasher…the less dishes the better), mix the dry ingredients together (Flour, salt, baking powder)

Add Olive oil into dry ingredients until it is well distributed throughout the mixture.

Mix all the ingredients together using your hands until everything is well distributed. (Like this

Rest the dough covered, on the counter for 30 minutes..

Using your knife or dough cutter, cut the dough into 16 pieces.

At this point, you can decide whether you want to do the traditional fermentation process of sourdough by placing them in a container in the fridge for 12-24 hours, or you can go ahead and make them right away (I usually make some right away and place the rest in the fridge to make later and ferment to break the gluten down). Also note that they may rise a little bit in the fridge depending on how fresh your discard/start is. Account for that in your container, as I have forgotten to and been left with having to throw away a part of my dough due to drying out due to exposure in the fridge.

When you are ready to cook, sprinkle a little flour on your work space and your rolling pin, roll out the desired amount of tortilla balls you would like to make until they are about ¼ in thick.

Heat up a pan nice and hot

Spray with oil, and place the naan dough in the hot pan until the dough starts to get bubbly, then flip and repeat.

Voila, you have a super yummy homemade naan bread made from sourdough discard. YUM!