Sourdough Naan Bread
Any good curry needs a delicious naan bread. Well, this is one made with sourdough starter making it a lot healthier and more delicious.
Prep Time15 mins
Cook Time32 mins
Servings: 8 naan bread
- 300 g all-purpose flour
- 150 g plain yogurt
- 7 g salt
- 250 g mature sourdough starter
Combine the ingredients in a bowl and mix it very well. You want all the flour to be hydrated.
It the dough is too dry add water tablespoon by tablespoon until the dough is tacky, but not sticky.
The bulk should go on until the dough is between doubled and tripled.
In the beginning of the bulk, do three sets of stretch and folds, spaced out by thirty minutes.
Once bulk is over flour your work space liberally.
Dump the dough out of the container and divide it into eight pieces of equal size.
Take a piece of dough and press it out into an oblong shape, about 20x25cm (8x10 inches). It doesn't have to be pretty.
Heat a cast iron skillet to medium-high heat and brush it with a bit of ghee. A little goes a long way here. Add a piece of dough.
Brush the top with a little bit of ghee.
When the dough piece has nice bubbles and you have brown spots on the bottom, flip it over and brown the other side.
Brush the pan with a bit of ghee and repeat with the rest of the dough pieces.
Serve hot or reserve for later.
Serving: 1naan bread | Calories: 232kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Sodium: 349mg | Fiber: 1g | Sugar: 1g