One of the best ways to use your gluten free sourdough starter discard is for sure to make these little tasty flatbreads. They remind me a lot an Indian style naan bread or a pita bread. They are soft, delicious and make the perfect side for your saucy dishes.
My sourdough discard was 100% rice flour, but this recipe works with every type of sourdough starter (buckwheat, teff, sorghum…). The recipe includes only naturally gluten-free flours, without gums nor commercial blends. Moreover, eggs do not appear in the ingredients. So the recipe it’s also vegan and dairy-free.
You can make these fluffy flatbreads directly on the stovetop, no need to use the oven. This makes them perfect for summer and all other occasions when there is not an oven.
Tips & replacements
The dough will look very wet and not shapeable at the beginning. That’s completely normal. If it’s too wet, leave the dough aside for about an hour: in this time the psyllium will act as binder and thicken the dough. Then shape it. For this recipe, psyllium husks are essential as binder of the dough (you can buy it here).
In a recent test, I replaced the potato starch with buckwheat flour: the naan are a bit less soft, but still very tasty and chewy. This could be a good alternative if you want to eat starch-free and/or without potatoes.
Looking for a CHEESE gluten free naan bread?
For a cheese 🧀 version, just add a cheese cube and a butter flake in the middle of each ball before flatten them out. Cook them as in the instructions and they will be completely melting at heart. In this version, you can also brush some melted cheese on top once cooked.
Ingredients and substitutions
If you are allergic or intolerant to potatoes, you can sub the potato starch with corn starch or tapioca flour. But I would keep a starch among the ingredients anyway to keep the naan softness.
Other ideas with your gluten free sourdough discard
Check out these super easy and super crunchy crackers with sourdough discard and whatever flours you prefer.
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