This is a simple recipe Katie shared with me. Start the dough in the morning, and it should be ready by dinner time. Or place it in the fridge after doubling and use as desired over the next three days.
Ingredients
- 180 g sourdough starter unfed "discard" 3/4 cup
- 180 g milk 3/4 cup
- 80 g plain Greek yogurt 1/3 cup
- 25 g olive oil 1 1/2 Tbl
- 450 g unbleached flour 3 3/4 cup
- 12 g Sea Salt 2 1/4 tsp
Servings: pieces
Instructions
- Add ingredients, in order, to large bowl.
- Mix ingredients until they are well combined and a stiff dough is formed.
- If sticky, add a little flour.
- Cover and let rest until doubled.
- On a lightly floured surface, form 10 equal sized balls.
- Preheat a well seasoned cast iron skillet over medium-high heat.
- Using a little flour if needed, roll each ball into a circle about 1/8 inch thick.
- Place the rolled dough into the warm cast iron and cook for 2 minutes per side.
- Flip one more time to let naan puff up a little more before removing from pan.
- Naan will be lightly brown and dry looking.
- If desired butter and season with garlic salt.
Recipe Notes
Recipe adapted from Little Spoon Farm
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