Sourdough Naan
Ingredients
- 1 c sourdough starter discard, fed or unfed
- ½ c warm milk
- 4 tbsp plain yogurt
- 1 ½ c all purpose flour
- ½ c rye flour
- 1 tsp baking powder
- pinch kosher salt
- 5 tbsp butter, ghee, or garlic-infused ghee
- spice or herb toppings such as caraway or ajwain seeds, Italian seasoning, snips of fresh basil, or scallions (opt.)
Instructions
- In a large bowl, mix the wet ingredients (sourdough starter, milk, and yogurt).
- Combine the dry ingredients (flours, baking powder, and salt). Stir them into the wet ingredient bowl, combining until a shaggy-looking, tacky dough.
- Dampen a large cloth (a small bar towel or large napkin) and heat in the microwave. Use this warm, damp cloth to cover the bowl and proof the dough by letting it rise in a warm place for 2–3 hours. When the dough springs back from a gentle poke, it is proofed.
- Scoop onto a lightly floured counter; knead for a minute or two. Add a little flour so that it will not stick to your hands. It will still be tacky, but not overly sticky.
- Preheat a heavy cast iron skillet over medium-high heat.
- Divide the dough into 8 pieces and roll each piece into about ¼ inches thick. I create a 5 inch by 9 inch oval shape to fit my cast iron Napoleon pan. A small amount of flour on your counter and a rolling pin helps roll and size the dough. The dough will be tacky, but a little flour eases the stickiness.
- Brush one side with butter or ghee, apply optional seasonings, and place butter-side down onto the skillet.
- Cook around 2–3 minutes. The dough will start to bubble and release from the skillet.
- Brush the other side with melted butter; flip; and cook for another couple minutes.
- Transfer to a plate; cover to keep warm.
- Repeat with remaining pieces of dough if you haven’t froze them in packages for later use.
Sourdough Naan
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