Sourdough Naan
Source 1, the sourdough dough Source 2, the baking steel method
Ingredients
- 150 g active sourdough starter
- 10 g ghee, melted & cooled, plus more for frying
- 100 g plain, whole milk yogurt
- 150 g all-purpose flour
- 1/2 t fine sea salt
- 1/2 t nigella seeds (optional)
Method
- Combine active (ie, fed within the last 6-8 hours) sourdough starter, (melted & cooled) ghee, yogurt and flour in a medium bowl.
- Mix and knead until a smooth, slightly wet dough is achieved.
- Sprinkle salt and nigella seeds (if using) over the surface of the dough and knead a few more times to incorporate.
- Place dough in bowl and cover with a cloth towel; let rise at room temperature for 8-10 hours.
- Divide dough into six equal portions.
- Using lightly floured hands, stretch each piece of dough into a 8-inch round.
Baking Steel Method
- Preheat oven and baking steel to 550F
- Transfer dough to a parchment paper-lined peel.
- Wet your fingers and lightly rub surface of dough with water
- Shimmy 2-3 naan onto Baking Steel. Bake two minutes.
- Flip using tongs. Bake 1 minute.
- Remove from oven. Brush with butter. Sprinkle with salt.
- Repeat with remaining rounds
Skillet Method
- Warm a skillet over medium-high heat, and add 1/2 tablespoon ghee.
- Once melted, reduce the heat to medium, and place first naan in the pan.
- Cook for 2-3 minutes until the surface starts to puff up and turn golden on the underside.
- Flip and cook for another 2-3 minutes.
- Continue working in batches, adding more ghee as necessary.