Sourdough Naan Bread

• portioner: Servings 6
• aktiv tid: 20 minutes
• total tid: 30 minutes

Ingredienser

125 g all purpose flour

120 g whole wheat flour plus extra for dusting

1 tsp salt

1 tsp rapid rise bread yeast

pinch baking soda

62 g sourdough starter

3 Tbsp extra virgin olive oil divided

2 Tbsp plain yogurt

1 tsp honey

186 mL lukewarm water

2 cloves garlic chopped

1 Tbsp ghee melted

1 Tbsp chopped chives

Vejledning

Whisk together the flours, salt, bread yeast, and baking soda.

Add the sourdough starter, 2 tablespoons of olive oil, and yogurt. Stir until a shaggy dough forms.

Dissolve the honey in the water, then add to the bowl. Stir together and lightly knead in the bowl with the spatula. The dough should be fairly wet. If it's still a little dry, add more water a tablespoon at a time until it reaches the correct consistency (see post photos).

Cover with plastic wrap and set aside for at least 4 hours at room temperature.

When you're ready to bake the naan, heat the oven to 425°F. Rub a sheet pan with the remaining tablespoon of olive oil and set aside.

Turn the dough onto a floured work surface. Flour your hands and give the dough several good kneads until smooth.

Divide the dough into 6 equally sized pieces.

Flour your hands again, then stretch out each piece of dough until it's about half an inch thick. Place all six pieces of naan dough onto the greased baking sheet.

Mix the chopped garlic with the melted ghee and spread onto the top of the naan dough.

Transfer the baking sheet to the oven and bake until the undersides are golden brown, 7-8 minutes. Remove the baking sheet from the oven, flip over each piece, then place back in the oven and bake another 2-3 minutes.

Remove the baking sheet from the oven and flip the pieces back over so that the garlic side is up. Sprinkle with chopped chives and eat immediately.

Notater

This dough needs to rise for at least 4 hours, so you’ll want to start it in the early afternoon.