Sourdough Naan (Flatbread)

2 cups plus 6 tablespoons all-purpose flour
1 cup levain (sourdough starter)
3/4 cup plain yogurt (unflavored)
1 1/3 teaspoons salt

Video Instructions

Put all ingredients into a bowl and mix well. 

*If the dough is too dry, mix in a tablespoon of water and mix dough well.

- 1 tablespoon at a time until you get the right consistency. 

*If too wet, is the same with the flour, mixing in 1 tablespoon at a time until right consistency.

The dough should be tacky but not sticky when mixed. 

Cover with a damp towel and let rest 30 minutes.

NOTE: You can use a damp paper towel to cover - then add a clean dry towel over it. 

This is to help the dough from drying out.

Then: Stretch and Fold the Dough:

Do three sets of stretch and folds - letting rest 30 minutes in between each stretch and fold set. 

And you want to cover the dough with a damp towel with each rest.

Next, liberally flour a work surface with flour. Dump out the dough onto the flour and dust top with a little more flour. Cut the dough into 6 to 8 equal sized pieces.

Press each piece of dough thin - dust with more flour if needed - and make each piece oblong shaped - about 8"x10" in size. You can stack them on top of each other - but dust each piece liberally with flour to keep them from sticking together. 

*Remember they don't have to be pretty - just a nice rustic look is all you want.

Once done pressing out all the pieces, heat a skillet (cast iron works best) and get it good and hot on medium-high heat. Brush your skillet with melted butter or ghee. Once the pan is good and hot place a piece of the dough into pan. When the top has formed bubbles, flip the bread and brown the other side. Remove from pan when done, place on a plate and cover with clean dry cloth. Add more buter or ghee to the skillet and repeat process until all are cooked. 

*You can speed up the process by cooking in two skillets.

*Serve warm or keep wrapped in a towel until ready to eat. Serve with butter or a good garlic butter.
Top with herbs and spices if you wish. 


Source: FoodGeek