Sourdough Naan Flatbread
One thing that is more satisfying than eating a freshly made Sourdough Naan Bread is seeing the flatbreads puff up in the pan! And when you flip them over, you can almost squeal with joy when you see the signature charred blisters of the Naan bread! An extremely versatile flatbread, Sourdough Naan is made without commercial yeast and only requires minimal hands-on time (no stretch and folds in this recipe!)
Equipment
- Cast Iron Skillet or Large Non-Stick Frying Pan
Ingredients
- 200 g plain flour
- 200 g active sourdough starter 100% hydration
- 1½ teaspoon caster sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 50 g unsalted butter butter
- 110 g Greek yoghurt
For Brushing and Garnish:
- 30 g salted butter melted
- 5 g parsley finely chopped
Instructions
Day 1:
- In a bowl of your stand mixer, mix plain flour, sugar, salt and baking powder.
- Add the sourdough starter, yoghurt and melted cooled butter. Run your stand mixer fitted with a dough hook attachment on medium speed for approx. 15 minutes. Your dough will be sticky, but should gather around the hook loosely.
- Scrape the dough onto a lightly floured work surface and, using a dough scraper, shape it into a ball. Place the dough into a large greased bowl, cover and let the dough rise in a warm spot (22-25°C) for 4 hours.
- After 4 hours, place the bowl in the fridge to finish proofing overnight (or for a minimum of 8 hours).
Day 2:
- Take the dough out of the fridge and divide it into 8 even pieces. Shape each into a tight ball by rolling it against the table surface cupped into your palm. Place the balls onto a floured surface.
- Melt the salted butter that you will use for brushing the sourdough flatbreads.
- Heat cast iron skillets (or frying pans) on high heat (no oil or butter needed) - they need to be very hot!
- Roll each ball of dough out into a thin circle or oblong using a rolling pin. Then lift the flatbread into a hot pan and fry for about a minute on each side. You should have charred blisters!
- Take the Sourdough naan bread out of the pan and immediately brush with melted salted butter. Cover with foil to keep warm whilst you cook the rest of the flatbreads. Garnish with finely chopped parsley and serve warm!
Nutrition
Calories: 167kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 203mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 160IUCalcium: 43mgIron: 1mg
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