Sourdough Naan
Directions
- 1In a mixing bowl, whisk together the starter and water until the starter is dissolved. Add in the Greek yogurt, oil, honey, flour, and salt.
- 2In a mixing bowl, whisk together the starter and water until the starter is dissolved. Add in the Greek yogurt, oil, honey, flour, and salt.
- 3In a mixing bowl, whisk together the starter and water until the starter is dissolved. Add in the Greek yogurt, oil, honey, flour, and salt.
- 4Knead until everything is combined and the dough is smooth.
- 5Knead until everything is combined and the dough is smooth.
- 6Knead until everything is combined and the dough is smooth.
- 7Cover dough at room temperature until the dough has doubled.
- 8Cover dough at room temperature until the dough has doubled.
- 9Cover dough at room temperature until the dough has doubled.
- 10Divide the dough into 6 balls.
- 11Divide the dough into 6 balls.
- 12Divide the dough into 6 balls.
- 13Cover & rest (proof) for 30 minutes.
- 14Cover & rest (proof) for 30 minutes.
- 15Cover & rest (proof) for 30 minutes.
- 16Preheat a cast iron skillet.
- 17Preheat a cast iron skillet.
- 18Preheat a cast iron skillet.
- 19Roll out naan into 7-inches diameter thickness flatbreads.
- 20Roll out naan into 7-inches diameter thickness flatbreads.
- 21Roll out naan into 7-inches diameter thickness flatbreads.
- 22Place on cast iron until bubbles form, flip, & cook additional 2 min.
- 23Place on cast iron until bubbles form, flip, & cook additional 2 min.
- 24Place on cast iron until bubbles form, flip, & cook additional 2 min.
- 25Brush with melted butter and sprinkle with dry parsley.
- 26Brush with melted butter and sprinkle with dry parsley.
- 27Brush with melted butter and sprinkle with dry parsley.
Ingredients
- 250 g organic unbleached all-purpose flour
- 250 g organic unbleached all-purpose flour
- 250 g organic unbleached all-purpose flour
- 15 g organic honey
- 15 g organic honey
- 15 g organic honey
- 10 g salt
- 10 g salt
- 10 g salt
- 100 g active sourdough starter
- 100 g active sourdough starter
- 100 g active sourdough starter
- 50 g organic plain nonfat greek yogurt
- 50 g organic plain nonfat greek yogurt
- 50 g organic plain nonfat greek yogurt
- 28 g extra virgin olive oil
- 28 g extra virgin olive oil
- 28 g extra virgin olive oil
- 110 g warm filtered water
- 110 g warm filtered water
- 110 g warm filtered water
- 1 tablespoon butter, melted
- 1 tablespoon butter, melted
- 1 tablespoon butter, melted
- 0 dry parsley
- 0 dry parsley
- 0 dry parsley
Equipment
mixing bowlcast iron skilletrolling pinpastry brush