Sourdough Naan Flatbread
Learn how to make this Sourdough Naan Flatbread recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
4
Cook In:
5 min
Prep In:
8 hours
Method:
Stove Top
Introduction
Sourdough Naan Flatbread
By: Sous Chef Myka
This Sourdough Naan Flatbread is as tasty as it is versatile. With the tang of sourdough and greek yogurt, and the rich flavor of olive oil, this bread goes great with just about anything.
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125 g sourdough starter discard
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120 g whole milk
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60 g greek yogurt
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15 g olive oil
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300 g all-purpose flour
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7 g kosher salt
Sourdough Naan Flatbread
Hi Chefs, Myka here 👋
Naan is a chewy, fluffy bread found around the world, in places like India and central Asia. And while you might be able to track it down in a grocery store near you, nothing beats a freshly baked Sourdough Naan Flatbread. Pile it with your favorite cheeses, dips, and vegetables, or simply drizzle it with high-quality olive oil and enjoy.
To start, weigh out sourdough starter discard, along with whole milk, greek yogurt and olive oil. Combine, and add all-purpose flour and kosher salt. Mix on low with a dough hook, until no dry flour remains.
Next, cover the dough with plastic wrap and let it rest until it doubles in size (this should take about eight hours). Then, put the dough on a work surface, divide into equal parts, and shape each piece into a ball. Cover each one with a tea towel, and let them rest while you heat oil in a cast iron skillet.
Then, roll out each ball until they’re about ⅛” thick, and cook in the skillet until each side is browned with some charred spots.
Happy cooking!
Step by Step Instructions
Step 1
In the bowl of a stand mixer, weigh 125 grams of sourdough starter discard, 120 grams of whole milk, 60 grams of greek yogurt and 15 grams of olive oil. Mix to combine.
Step 2
Add 300 grams of all-purpose flour and 7 grams of kosher salt. Mix on low, using the dough hook, until all of the ingredients are well combined and no dry flour remains.
Step 3
Cover the dough with plastic wrap and let rest at room temperature until doubled in size. Approximately 8 hours.
Step 4
Turn the dough out onto your work surface and divide into equal portions using a bench scraper.
Note: This recipe will make anywhere from 3-8 flatbreads, depending on the size you wish.
Step 5
Shape each piece into a ball and cover with a tea towel.
Step 6
While the dough is resting, preheat a large cast iron skillet over medium heat for approximately 10 minutes.
Step 7
Working with one ball at a time, use a rolling pin to roll out the dough to a thickness of ⅛”. Use flour if necessary to prevent sticking.
Step 8
Place the rolled dough onto the skillet and cook for approximately 2 minutes, or until charred in spots and light golden brown in others.
Step 9
Flip the naan over and cook on the second side for an additional 1-2 minutes. Flip once more and wait for the dough to puff up with air, then remove it from the skillet. Repeat the process with the remaining dough.
