Sourdough Naan Bread

My sourdough starter originally came from breadtopia.com in late 2019. I have been making sourdough bread for about 4 years now, but haven’t ventured much beyond loaves of wheat and white boules. Recently, I’ve been trying to expand my collection of sourdough recipes so I was so excited when I found this naan sourdough bread recipe on breadtopia.com because I know I can trust their recipes. Click here for the original recipe. It was posted by Melissa Johnson and it is so good! She has great instructions and pictures too. 

Sourdough Naan Bread 

Ingredients 

• 275 grams organic all purpose flour or AP Einkorn (see note on milk if using einkorn)
• 200 grams sourdough starter (that is ripe or ready for baking)
• 125 grams whole milk or 70-80 grams whole milk if using AP Einkorn flour
• 75 grams whole milk yogurt 
• 5 grams course Celtic sea salt
• Flour for dusting
• Oil for rolling pin 

Directions

In a straight sided vessel (I use something like this so I can see how much the dough rises) or a bowl, mix together all of the ingredients. You can add milk or flour to get the right consistency. I did not have to do that last time. It was on the sticky side, but it turned out fine. 

Cover the vessel or bowl with a towel and let sit at room temperature until doubled in volume. This should take about 4-8 hours. Alternatively, put it in the refrigerator for 24 hours, or a few days, or until doubled in volume. I did a combination of letting it sit at room temperature and using my refrigerator because I wasn’t home all day to watch it. That works fine too.

Once the dough is ready, place on a floured surface and form into a ball. 

Cut it like you would a pizza into 8 pieces or triangles with a pastry knife. 

Roll each piece into a ball and let them sit for 10 minutes. 

Meanwhile, heat a 10 inch cast iron skillet on your stove on low or medium heat, depending on how hot your stove gets. I had to turn mine down and up periodically so the naan wouldn’t burn. 

Flour the surface a little more, put a little oil on your rolling pin and roll out the first dough ball to about a 1/4 of an inch. 

When the dough is at desired thickness, place onto the cast iron pan and cook on one side for 1-2 minutes. Flip it when it has bubbles and the sides curl under. Cook for 1-2 minutes on the other side. Continue to flip until you have the amount of char you prefer. Remove from pan, set on a plate and start with your next naan. 

**While each naan is on the skillet, roll out your next dough ball and it will be ready to go by the time your other one is done. 

These were delicious with Tzaziki Sauce and Greek Basil Chicken. They would also make great pre-made pizza dough. They store well in the refrigerator or freezer. 

Enjoy!