When you think of sourdough usually what comes to mind is a crusty round loaf, right? But sourdough lends well to so many other things.
This is pretty much the only way I make naan now and it’s our absolute favorite. The tang from the yogurt really plays well with the sourdough flavor. The longer you let the dough rest in the refrigerator the more flavor it will have. All though honestly, even with just an overnight rest you’ll be rewarded with some pretty amazing sourdough flavor.
While they do require some time and thinking ahead that’s also a benefit.
The dough comes together quickly and when you’re ready to make them they’ll be ready and waiting for quick cook.
Baking them on a baking steel is my favorite, I mean c’mon. LOOK AT THOSE BUBBLES!
A cast iron pan will work too. You won’t get as big of bubbles but no one will notice that as they are begging for seconds. If you use a higher heat on a cast iron pan you will get more bubbles forming but you’ll have to watch a little closer because they’ll also burn faster.
I promise I’ll share a recipe soon for a sourdough loaf bread. But a flatbread is such a great way to dive in and they taste like they were so much more difficult than they are!
Sourdough Naan
Ingredients
- 16 oz (about 4 cups) all purpose flour (I use half white whole wheat often)
- 1 cup whole milk plain yogurt
- 1/2 cup sourdough starter, fed or unfed
- 1 Tablespoon olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
Instructions
- Combine all ingredients in a bowl and mix until smooth and well combined. Knead by hand for 10 minutes or in the mixer for 5.
- Rest covered for 2 hours.
- Portion into 12 balls. (Can make larger or smaller as desired.) Place in a container (I use a pyrex baking dish or food storage container), cover, and place in the refrigerator for 12-48 hours.
- When ready to cook heat a dry cast iron skillet over medium high heat.
- Roll naan out on a dry surface (use a little water on counter if dough is sticking.)
- Cook in dry skillet for 2 minutes, flip, then cook another 1-2 minutes.
- If desired, brush nann with melted butter after cooking.
To cook on a pizza stone or baking steel:
- Heat on middle rack in oven at 475 degrees.
- Add naan and cook 2 minutes, flip and continue to cook 1-2 more minutes or until done.
