Whole Grain Naan

a hearty, fiber-rich sourdough recipe

At the start of the year I challenged myself to not buy bread for the month of January, and instead revived my sourdough starter that had been withering in the back of the fridge for months. That’s since morphed into three months of mostly baking bread at home with the exception of a few baguettes picked up at Le Fournil and, more recently, a phenomenal loaf of sourdough NY deli-style rye bread by Josh Kodish, the house baker at Foxface Natural in the East Village.

Before I get into this recipe for whole grain naan, let’s take a moment to talk about sourdough discard since it’s having a moment right now. I’m not convinced it’s always justified, although I will concede it’s better to use up every last bit rather than throw it away. Yes, sometimes I’m a contradiction. The truth, though, is that a properly maintained starter shouldn’t leave you swimming in discard.