Sourdough Naan
Ingredients
65g active sourdough starter
60g plain greek yogurt
120g whole milk
200g all-purpose flour
3/4 tsp baking powder
12g kosher salt
1 tbsp olive or avocado oil (for greasing the proofing bowl)
Directions
In the bowl of a stand mixer, whisk together the active sourdough starter, yogurt, and milk. Once the starter is dissolved and fully combined, add the flour, baking powder, and salt. Knead on low speed for 3 minutes.
Turn the dough out onto a floured surface and use your hands to knead it for an additional 2-5 minutes, until the dough is completely smooth.
Add a tablespoon of oil to a medium-sized bowl. Place the dough in the oiled bowl, cover it with plastic wrap or a towel, and leave it at room temperature to rest for 5 hours (this time is flexible; if it needs to rest longer, the dough will be fine!).
After the dough has rested, weigh it and divide it into 8 equal-sized pieces. Roll each piece into a ball and let them rest for an additional 15 minutes.
Heat a cast-iron skillet over medium-high heat for 5 minutes to preheat the pan. Roll a ball of dough out into a large, thin circle until it’s even and just barely see-through.
Place the naan onto the preheated skillet and cook for 3-4 minutes on each side until golden brown and puffy.
Repeat the process with each dough ball until you have 8 pieces of naan. Serve and enjoy with your favorite meal!
NotesI’ve been trying to find or create a naan recipe that works every time, with three main non-negotiables:
The dough needed to be flexible enough to fit into any day without being a ton of extra work.
It had to yield a good amount without sacrificing size.
It had to puff up every time.
This recipe is a win for all three and has become my go-to!
Tools I used:
If you need help getting started with sourdough, my two favorite sources are King Arthur and Jesha’s Bakery.