12 naans
Experience
21/05/2022: made half the proportions, with a strong leaven. Honestly this dough lacks water I think, it was breaking apart, not possible to stretch it, and I found the texture gummy and thick. Not my favorite.
28/04/2024: made with exactly the proportions below, mixed with my stand mixer. It was perfect, no comments.
Ingredients
- 300 grams flour
- 150 grams yogurt (variable)
- 7 grams salt
- 250 grams ripe sourdough starter (recipe here)
- 16 grams ghee or melted butter (plus more for the pan and for brushing on finished naan)
Recipe
- Combine ingredients but yoghurt. Add yoghurt one tablespoon at a time until the dough is sticky but holds its shape. Stir until no streaks remain.
- Gather the dough to the center of the bread. Rise for 8-12 hours.
- During this rise, coil folds or stretch and fold every 30 minutes for the first 2 hours.
- Pull dough out of the bowl, cut into 12 equal portions. Roll each piece into a ball, press into a disk, stretch from below until it’s a 11-12 inches oval. Don’t worry about small holes.
- Heat a large cast iron skillet over medium-high heat, wait until it’s actually hot.
- Brush the surface with a little bit of ghee and place a naan flat on the skillet. Once the surface is bubbled and the bottom has golden brown spots, flip it over and cook on the second side.
- Once the second side is bubbled and browned, remove from the skillet, brush with a little more butter or ghee. Repeat with remaining dough. Serve immediately.
from scratch-eats
Aurore's cookbook 