Sourdough Naan
Posted On 24 October 2020
Rich and tangy.
Sourdough Naan
Naan using sourdough discard
Servings: 8 pieces
Ingredients
- 230 grams Fed and Active Sourdough Starter (1 cup)
- 120 grams Whole Wheat Flour (1 cup)
- 330 grams All Purpose Flour (2¾ cups)
- 120 grams Plain Yogurt (full fat if you can find it) (½ cup)
- 8 grams Fine Sea Salt (1¼ teaspoons)
- 1 tablespoon olive oil
- 150 grams Warm Water (½ cup + 2 tablespoons)
- butter / ghee for brushing
Instructions
- Place the starter in a large bowl or the bowl of a stand mixer.
- Add the flours, salt, yogurt, and oil. Mix well and begin adding water. Once it all incorporates, let rest for 20 minutes.
- Knead for 10 minutes to get a very soft and pliable dough. If it feels too tight, add a few drops of water. Too sticky? Add a bit of flour.
- Form into a ball and place in an oiled bowl. Turn to coat all sides. Cover and set aside to rest for at least four hours or overnight in the refrigerator.
- Uncover and punch down. Divide into 8-10 pieces. Form each piece into a ball and let rest for 10 minutes.
- On an oiled work surface, take each ball and use the heel of your hand to work into a teardrop shape. Continue until all are shaped.
Oven and Pizza Stone Cooking Method
- Put the stone in the oven and heat oven to 500°F. Keep heating for 20+ minutes.
- Slide the shaped naan onto the stone. Bake for a couple of minutes until it blisters and begins to brown. Remove from the oven and brush with the ghee.
Range Top and Broiler Cooking Method
- Heat a thick-bottomed or cast-iron pan on high heat. Turn on the broiler and set rack to be about 4" away.
- Place piece of naan on hot pan and cook for about 30 seconds until bubbles appear on top.
- Transfer to a cookie sheet and cook under the broiler for 1-2 minutes until the bubbles fully develop and top begins to brown. Remove and brush with ghee or butter.