Sourdough Naan With Garlic Butter

30 mins
Serves 8
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Directions

  1. 1Start with 150 gr water in a bowl.
  2. 2Start with 150 gr water in a bowl.
  3. 3Start with 150 gr water in a bowl.
  4. 4Add 80 gr yogurt.
  5. 5Add 80 gr yogurt.
  6. 6Add 80 gr yogurt.
  7. 7Add 75 gr sourdough starter.
  8. 8Add 75 gr sourdough starter.
  9. 9Add 75 gr sourdough starter.
  10. 10Stir to dissolve.
  11. 11Stir to dissolve.
  12. 12Stir to dissolve.
  13. 13Add 350 gr all purpose flour.
  14. 14Add 350 gr all purpose flour.
  15. 15Add 350 gr all purpose flour.
  16. 16Add 1/2 tsp salt.
  17. 17Add 1/2 tsp salt.
  18. 18Add 1/2 tsp salt.
  19. 19Add 1/2 tbsp sugar.
  20. 20Add 1/2 tbsp sugar.
  21. 21Add 1/2 tbsp sugar.
  22. 22Mix with a dough scraper or spatula.
  23. 23Mix with a dough scraper or spatula.
  24. 24Mix with a dough scraper or spatula.
  25. 25Continue to mix with hand.
  26. 26Continue to mix with hand.
  27. 27Continue to mix with hand.
  28. 28Add 1 tbsp olive oil.
  29. 29Add 1 tbsp olive oil.
  30. 30Add 1 tbsp olive oil.
  31. 31Continue with the mixing until enough to incorporate all of the ingredients.
  32. 32Continue with the mixing until enough to incorporate all of the ingredients.
  33. 33Continue with the mixing until enough to incorporate all of the ingredients.
  34. 34Cover and let rest for 1 hour.
  35. 35Cover and let rest for 1 hour.
  36. 36Cover and let rest for 1 hour.
  37. 37After 1 hour, knead lightly for 1 min.
  38. 38After 1 hour, knead lightly for 1 min.
  39. 39After 1 hour, knead lightly for 1 min.
  40. 40Cover and let rest for another hour.
  41. 41Cover and let rest for another hour.
  42. 42Cover and let rest for another hour.
  43. 43After another hour of resting the dough, knead for another minute.
  44. 44After another hour of resting the dough, knead for another minute.
  45. 45After another hour of resting the dough, knead for another minute.
  46. 46Cover and let rest for the final 1 hour.
  47. 47Cover and let rest for the final 1 hour.
  48. 48Cover and let rest for the final 1 hour.
  49. 49Remove the dough and divide into 8 equal pieces.
  50. 50Remove the dough and divide into 8 equal pieces.
  51. 51Remove the dough and divide into 8 equal pieces.
  52. 52Round the dough into a ball shape.
  53. 53Round the dough into a ball shape.
  54. 54Round the dough into a ball shape.
  55. 55Let rest for 20 mins.
  56. 56Let rest for 20 mins.
  57. 57Let rest for 20 mins.
  58. 58After 20 minutes, flatten each dough with a rolling pin and stretch into a teardrop shape.
  59. 59After 20 minutes, flatten each dough with a rolling pin and stretch into a teardrop shape.
  60. 60After 20 minutes, flatten each dough with a rolling pin and stretch into a teardrop shape.
  61. 61Preheat a baking steel at 500F (thick baking sheet may also be used).
  62. 62Preheat a baking steel at 500F (thick baking sheet may also be used).
  63. 63Preheat a baking steel at 500F (thick baking sheet may also be used).
  64. 64Bake for 2 mins on one side and flip to brown the other side for an additional min.
  65. 65Bake for 2 mins on one side and flip to brown the other side for an additional min.
  66. 66Bake for 2 mins on one side and flip to brown the other side for an additional min.
  67. 67For the topping: melt 2 tbsp butter. Add 1/4 tsp salt, parsley or cilantro and 3 cloves garlic.
  68. 68For the topping: melt 2 tbsp butter. Add 1/4 tsp salt, parsley or cilantro and 3 cloves garlic.
  69. 69For the topping: melt 2 tbsp butter. Add 1/4 tsp salt, parsley or cilantro and 3 cloves garlic.
  70. 70Drizzle the garlic butter on top of the naan.
  71. 71Drizzle the garlic butter on top of the naan.
  72. 72Drizzle the garlic butter on top of the naan.
  73. 73Serve while it is still warm.
  74. 74Serve while it is still warm.
  75. 75Serve while it is still warm.

Ingredients

  • 150 gr water
  • 150 gr water
  • 150 gr water
  • 80 gr yogurt
  • 80 gr yogurt
  • 80 gr yogurt
  • 75 gr sourdough starter
  • 75 gr sourdough starter
  • 75 gr sourdough starter
  • 350 gr all purpose flour
  • 350 gr all purpose flour
  • 350 gr all purpose flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 0.5 tbsp sugar
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 parsley or cilantro
  • 1 parsley or cilantro
  • 1 parsley or cilantro
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves

Equipment

bowldough scraper or spatulaplastic wrapkniferolling pinbaking steel or thick baking sheet