Sourdough · All year
Sourdough Naan
A soft dough cooked in a hot cast-iron skillet and finished with butter. The bubbles are the sign it was hot enough.
About 6 hours · Serves 8 · 8 breads
“Give us today our daily bread.”
Ingredients
- 150 g active sourdough starter
- 180 g plain yogurt
- 30 g olive oil
- 360 g all-purpose flour
- 7 g fine salt
- 30 g butter, for finishing
Method
- 1
Stir the starter, yogurt, and olive oil. Add the flour and mix to a soft dough. Rest 20 minutes, then pinch in the salt. Knead until smooth, about 5 minutes. It should feel soft, not stiff.
- 2
Cover and rise until puffy, often 3 to 6 hours. Divide into 8 pieces. Roll each into an oval about 20 centimeters long. Rest 10 minutes if they spring back.
- 3
Heat a cast-iron skillet until a drop of water skitters. Cook one bread until bubbles set on top and the underside has dark spots, about 1 to 2 minutes. Flip and cook 1 minute more.
- 4
Brush with butter as each one comes off. Stack them in a towel. A skillet that is only warm makes a pale, tough bread.
From the kitchen
- Plain yogurt is the tenderness. If you have none, use 160 grams of milk and 20 grams of the olive oil extra, and expect a slightly chewier bread.
- These are best the hour they are cooked. Reheat them in a dry skillet, not in a stack in the oven, or they steam.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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