Sourdough Naan
Soft, bubbly, and slightly charred naan bread with a wonderful sourdough tang. Cooks in just minutes on a hot skillet.
Ingredients
Instructions
- 1
In a large bowl, combine the starter, warm water, yogurt, sugar, and oil. Stir to combine.
- 2
Add the flour and salt. Mix until a soft, slightly sticky dough forms. Knead for 5-7 minutes until smooth.
- 3
Place in a greased bowl, cover, and let rise at room temperature for 4-6 hours until doubled.
- 4
Divide the dough into 8 equal pieces. Shape each into a ball.
- 5
On a lightly floured surface, roll each ball into an oval or teardrop shape, about 1/4 inch thick.
- 6
Heat a cast iron skillet over high heat until very hot (smoking is fine).
- 7
Place one naan in the dry skillet. Cook for 1-2 minutes until large bubbles form and the bottom has charred spots.
- 8
Flip and cook for another 1-2 minutes.
- 9
Remove and immediately brush with ghee or butter. Sprinkle with garlic and cilantro if desired.
- 10
Stack cooked naan in a towel to keep warm while you cook the rest.
Baker's Tips
- •The skillet needs to be screaming hot — that's what creates the signature bubbles and char.
- •Yogurt in the dough makes the naan incredibly soft and tender.
- •For garlic naan, press minced garlic and cilantro into the dough before rolling out.
- •These are best fresh, but you can reheat them directly over a gas burner flame for 10-15 seconds per side.
