Sourdough Naan
You can serve these warm, as is traditional, or make them ahead of time and serve at room temperature
Makes enough for: 8 naan
Ingredients
- 420 g bread flour, plus extra for dusting
- 114 g thick yoghurt
- 114 g active sourdough starter
- 114 g water, plus extra in a spray bottle
- 33 g ghee, melted, plus extra for coating and brushing
- 6.25 mls fine salt
- 2.5 mls fructose
- flaked salt for sprinkling
Method
- Place the flour, yoghurt, starter, water, ghee, salt and fructose into a stand mixer bowl
- Use a dough hook to bring the dough together, then knead for 5 minutes
- Turn out onto a lightly floured surface and knead to shape the dough into a ball
- Coat with some melted ghee then place into a bowl
- Cover and leave to prove until doubled in size
- Tip the dough out and divide into 8 x 100g pieces
- Roll each piece into a tight ball, dust with flour and voer with a dish cloth
- Leave to rise for 30 minutes before rolling each piece out into a 16cm circle
- Heat a large cast iron pan over a medium to high temperature
- Spray one side of the naan with water and place moistened side down onto the pan, and cook for 2 minutes 30 seconds
- Flip and cook for a further 2 minutes and 30 seconds, then remove from the pan and brush the top with melted ghee *
- Sprinkle with flaked salt and set aside until all have been cooked
Notes
* I used niter kibbeh on some and melted confit garlic butter on others