Kitchenware from Roan Iris
Sourdough naan is a forgiving and simple recipe for a quick flatbread made with just 1 cup of sourdough discard. And unlike most sourdough recipes, it comes together in just 2–3 hours.
SERVES 8
1 cup 100% hydration sourdough starter discard
½ cup warm milk
¼ cup plain Greek yogurt
2 cups all-purpose flour
1 teaspoon baking powder
Pinch of sea salt
5 tablespoons melted butter
In a large bowl mix together sourdough starter, milk, and yogurt until smooth. Add the flour, baking powder, and salt and stir to combine to a shaggy, somewhat tacky dough.
Cover with a damp cloth and let rise in a warm place for 2–3 hours. It is done proofing when the dough springs back after pressing it gently with a knuckle.
Dump the dough out on a lightly floured counter and knead for a minute or 2, until smooth. It will still be a little tacky. Add a little extra flour to keep it from sticking to your hands.
Preheat a heavy cast-iron skillet over medium-high heat. Divide the dough into 8 pieces and roll each to about a ¼-inch thickness, using a sprinkle of flour to prevent sticking. The dough will be a little tacky.
Brush one side of the rolled dough with melted butter and place butter-side down on the skillet. Cook for about a minute, or until the dough starts to bubble and release from the pan. Brush the other side with melted butter and flip. Cook for an additional minute.
Transfer to a plate and cover with a cloth to keep warm. Repeat with remaining dough. Serve warm.