Sourdough Naan Bread

 Ingredients:

1 cup sourdough discard

¼ cup plain full-fat yogurt

½ cup whole milk (or water)

1 ¾ - 2 cups White Kamut flour or 2 - 2 ¼ cups organic all-purpose flour

¾ tsp baking powder

½ tsp French gray coarse salt

 

1. Mix sourdough discard, yogurt, and milk. In a separate bowl mix the flour, baking powder, and salt. 
2. Using a dough hook or spoon, add the flour mixture to the discard and incorporate until it forms a nice cohesive dough. Turn out onto the counter and knead for five minutes.
3. Place back in the bowl and cover on the counter for 4-6 hours (this is forgiving and if it needs to be longer the dough will be fine).
4. Turn out onto the counter, cut the dough into four, and then eight triangles. Form into balls by pulling the outside into the center, then flip it over and using one hand, roll it around on the counter to create a tight ball. 
5. Preheat a 10”-12” cast iron skillet. Roll one ball out until flat and place it in the pan. Cook until the top begins to bubble - approximately 2-3 minutes, then flip. Repeat with each of the eight balls, rolling them out one by one just before placing them in the skillet. 
6. Place on a cooling rack. 

Sourdough Cinnamon Sugar Pull Apart Bread

 Dough:

2 1/2 all purpose flour
2 TBS sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 C soft butter
1 C milk
1/2 C sourdough discard (straight from fridge)

Filling:

1/2 C soft butter
1/2 C sugar
1/2 C brown sugar
2 tsp cinnamon

Mix all dry ingredients together. Add butter and gently cut in. Add milk and discard and combine to make a cohesive dough. Knead for five minutes, adding any additional flour needed to make a soft dough.

Leave to rise/ferment in bowl for 2-4 hours.

Roll out on floured surface.

Spread filling evenly over buttered surface. Cut strips lengthwise and then the opposite way to create even squares. Stack the squares and place in parchment lined loaf pan. Sprinkle excess sugar/cinnamon on top of bread. Bake at 350 for 50-60 minutes, or until done. 

Sourdough Pancakes/Waffles

 2 C Flour
2 tsp sugar
2 C buttermilk
1 C sourdough discard (not fed)
2 eggs
1/4 C oil
3/4 tsp salt
1 tsp baking powder

The night before:

Mix flour, sugar, buttermilk, and discard together. Cover and leave at room temperature all night.

The next morning:

Stir remaining ingredients in and bake as usual.