Naan Bread Sourdough

 









X1         X2

275g    550g     flour ap 

200g     400g     sourdough starter - fed or discard

125g     250g     milk 

75g      150 g     plain yogurt 

5g /1 tsp    10g/2 tsp salt 


MAKE

mix all of the ingredients together in a bowl - if too dry add milk / too wet add flour


REST

cover and let rest/rise 70-100% (if using that day)

if not used on the day you're making it you can let it slow ferment in the fridge 24-72 hours before using. 

the longer in the fridge the tangier it will taste. 


SHAPE 

take the dough and place it onto a floured surface and roll it into a large ball and split it into eights like cutting a pie then roll them into balls.

let the balls rest for 10 MINUTES before shaping them into 1/4" round flat shapes. 

COOK

heat a cast iron pan to high heat and add oil. 

place the dough rounds in the cast iron pan and let them cook for 2-3 minutes on each side (cooking time will change depending on factors. heat & thickness being the 2 top reasons. I treat these like pancakes, cook one first to see if the heat is right. let the pan heat up again between cooking the dough. 

• melted butter with parsley brushed on top is super yummers. 

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