sourdough naan flatbread | no. 24

Sourdough naan flatbread is easy and satisfying to make (and eat!). This recipe requires no oven and minimal kneading one time. I love serving this with Greek chicken, cucumber, hummus, and kalamata olives. It’s also delicious with eggs and sausage or as a snack with peanut butter!

Ingredients

• 1 c sourdough starter (peak rise or just after it falls)

• 1/4 c plain full-fat Greek yogurt

• 3/4 c your choice of milk (I use almond milk)

• 2 tbsp olive oil

• 2 cups King Arthur organic all-purpose flour

• 1 1/2 tsp salt

• 1-2 teaspoons garlic powder or Italian seasoning (optional)

Start your sourdough naan dough about 8-12 hours before you plan to make it. I like to start mine at night and make naan for breakfast or start the dough around lunch and make it after my daughter goes to bed.

Prep: 8 hours | Cook Time: 42 minutes | makes 8 naan

Measure 1 c of sourdough starter into a large mixing bowl. Mix it together with the milk, yogurt, and olive oil until well combined with minimal clumps of starter.

Mix in flour, salt, and optional seasonings with a silicone spatula until the dough begins to take shape. When you can no longer mix with the spatula, switch to your hands and gently knead the mixture together for a few minutes until no dry flour remains and you have a stiff, shaggy dough ball.

Cover the bowl with a plate, beeswax, or tea towel in a warm place for 6-12 hours or until doubled in size.

Once the dough is doubled, preheat your skillet to medium heat. Transfer the dough to a floured surface and gently shape the dough into a disk. Divide the disk with a knife into 8 equal pieces.

While your pan preheats, take each piece of dough and shape it into a tight ball. I have found it works well to tuck the dough under itself as you shape it into a ball, creating a little bit of tension in the dough.

At this point, the dough balls can be refrigerated for up to 3 days. Let it come to room temperature before cooking.

Cover the dough balls with a towel to keep them from drying out while you roll out each one, starting with the first dough ball you shaped. Aim for 1/8” thick and about 6” in diameter.

Place the naan in a dry skillet for 1-2 minutes until lightly golden brown and flip. Cook the second side for 2 minutes, until golden brown, and flip again. There should be some air pockets expanding during this process. On the final flip, allow any expansion to take place with the air bubbles. Remove the naan before it burns and place it to cool. Repeat with each naan.

These sourdough flatbread naan are delicious on their own or with toppings of your choice. Store in an airtight container or resealable bag for up to 5 days. Freeze up to 3 months.