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Sourdough Naan

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Level: Intermediate

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Description

Naturally leavened Indian flatbread cooked in a cast iron skillet!

From Erica Kastner of Buttered Side Up.

Ingredients

  • 1 cup (240g) Active Sourdough Starter (See Notes)
  • ½ cups (120g) Water
  • ⅓ cups (85g) Plain Whole Milk Yogurt
  • 3-¼ cups (463g) Unbleached All-Purpose Flour
  • 1-½ teaspoon Unrefined Sea Salt
  • 2 teaspoons Honey Or Cane Sugar
  • 3 Tablespoons Ghee Or Olive Oil
  • 1  Large Egg

Preparation

Place all of the ingredients into the bowl of a stand mixer. Give it a brief stir with a whisk or wooden spoon to make a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 8 minutes. Cover and allow to ferment and rise for 6–8 hours, or until doubled in bulk.

Preheat a cast iron skillet over high heat. If you have 2 cast iron skillets, get them both going to cut down on cooking time.

Place the risen dough onto a well-floured work surface. Form into 12-16 balls, depending on how large you want the final naan to be. Roll each ball into a circle that’s 1/8-inch thick and about 6 inches across. 

Place a circle of dough onto the preheated skillet. Cook for 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places. Remove to a plate and repeat with the remaining dough.

Serve warm or at room temperature. 

Note: An active sourdough starter is one that has been fed 8–12 hours previously and is active and bubbly. I keep my sourdough starter at 100% hydration, which means I feed it equal weights (not volumes) of water and flour.

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