Sourdough Naan Flatbread (Print Version)
# Ingredients:
→ Base
01 -
1½ teaspoons (7g) fine sea salt
02 -
2½ cups (300g) plain all-purpose flour
03 -
½ cup (125g) leftover sourdough discard starter
→ Wet Ingredients
04 -
1 tablespoon (15g) olive oil
05 -
¼ cup (60g) unsweetened yogurt (dairy or non-dairy)
06 -
½ cup (120g) any type of milk (plant-based or regular)
# Instructions:
01 -
In a big bowl, stir together the wet ingredients. Toss in the flour and salt, then use your hands to mix until it's smooth and no dry patches are left. Cover it up and let it rest until it doubles in size, about 8 hours at 68°F.
02 -
Cut the dough into 8 same-sized portions (each around 78g). Roll them into round shapes and keep them covered with a kitchen towel.
03 -
Warm up a cast iron pan over medium-high heat for 10 to 15 minutes.
04 -
Take a dough ball and roll it out to about ⅛-inch thickness (6-inch diameter). Dust with a bit of flour if it's sticking.
05 -
Cook naan for 2 minutes on one side, then flip and cook for another minute or two. Flip it back once more to let it puff up, then take it out. Repeat for the rest of the dough.
# Notes:
01 -
Dough balls can stay in the fridge for up to 3 days
02 -
Cooked naan stays fresh at room temperature for 3 days
03 -
Freeze naan for as long as 3 months
04 -
Both dairy and non-dairy milk or yogurt work fine