Directions
- 1Start with 150 gr water in a bowl.
- 2Add 80 gr yogurt.
- 3Add 75 gr sourdough starter.
- 4Stir to dissolve.
- 5Add 350 gr all purpose flour.
- 6Add 1/2 tsp salt.
- 7Add 1/2 tbsp sugar.
- 8Mix with a dough scraper or spatula.
- 9Continue to mix with hand.
- 10Add 1 tbsp olive oil.
- 11Continue with the mixing until enough to incorporate all of the ingredients.
- 12Cover and let rest for 1 hour.
- 13After 1 hour, knead lightly for 1 min.
- 14Cover and let rest for another hour.
- 15After another hour of resting the dough, knead for another minute.
- 16Cover and let rest for the final 1 hour.
- 17Remove the dough and divide into 8 equal pieces.
- 18Round the dough into a ball shape.
- 19Let rest for 20 mins.
- 20After 20 minutes, flatten each dough with a rolling pin and stretch into a teardrop shape.
- 21Preheat a baking steel at 500F (thick baking sheet may also be used).
- 22Bake for 2 mins on one side and flip to brown the other side for an additional min.
- 23For the topping: melt 2 tbsp butter. Add 1/4 tsp salt, parsley or cilantro and 3 cloves garlic.
- 24Drizzle the garlic butter on top of the naan.
- 25Serve while it is still warm.
Ingredients
- 150 gr water
- 80 gr yogurt
- 75 gr sourdough starter
- 350 gr all purpose flour
- 0.5 tsp salt
- 0.5 tbsp sugar
- 1 tbsp olive oil
- 2 tbsp butter
- 1 parsley or cilantro
- 3 garlic cloves
Equipment
bowldough scraper or spatulaplastic wrapkniferolling pinbaking steel or thick baking sheet
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