Naan (Using Sourdough Discard)
Servings
10
pieces
Servings
10
pieces
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
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