Sourdough Garlic Naan Bread
Sourdough naan bread is a delightful fusion that brings together the tangy goodness of sourdough with the aromatic allure of garlic.
Equipment
- 1 Large mixing bowl
- 1 Rolling Pin
- 1 cast iron skillet
- 1 pastry brush
Ingredients
- ½ cup active starter
- 2 ¼ cup all purpose flour
- ½ cup milk
- ¼ cup plain or greek yogurt
- 1 tablespoon olive oil
- 1 ½ teaspoon salt
- 1 ½ teaspoon garlic powder
- melted butter to brush
- parsley and cilantro to garnish
Instructions
- Prepare the Dough: In a large mixing bowl, combine the active sourdough starter, flour, yogurt, milk, olive oil, salt, and garlic powder.. Mix until all the ingredients are well combined. If the dough feels too dry, add water a little at a time until the dough comes together. The dough should be more on the firm side, so resist adding too much water. Just enough until it comes together.
- Knead the Dough: Turn the dough out onto your work surface and knead for about 5-7 minutes until smooth and elastic. Place the dough back in the bowl, cover with a damp cloth, and let it rest for 4-8 hours at room temperature or until it has doubled in size. The resting time will vary greatly depending on factors like room temperature and strength of starter.
- Shape the Naan: Divide the sourdough naan dough into 6-8 equal pieces and shape each portion into a ball. Using a rolling pin, roll out each piece of dough on a lightly floured surface to about ¼ inch thickness.
- Cook the Naan: Heat a cast iron skillet or non-stick pan over medium-high heat. Place one rolled-out dough ball on the hot skillet and cook until bubbles form on the surface, about 1-2 minutes. Flip the naan and cook the second side until golden brown spots appear, about 2-3 minutes more. Repeat with the remaining dough balls.
- Finish and Serve: Using a pastry brush, brush the cooked naan with melted butter or ghee while still warm. Sprinkle with fresh herbs or minced garlic if desired.
Notes
Tips to Making the Perfect Sourdough Naan Bread Recipe:
- Active Starter: Ensure your sourdough starter is bubbly and active before you begin. This will give your naan the right rise and texture.
- Resting Time: Allow the dough to rest and rise properly. Don’t rush the fermentation process; a few hours at room temperature should do the trick.
- High Heat: Cook your naan on a hot skillet or cast iron pan. This helps achieve those classic charred bubbles and a chewy texture.
- Timing: Watch the naan closely while cooking. It usually takes just 1-2 minutes on each side, and you don’t want to overcook it.
- Brush with Butter: As soon as the naan comes off the skillet, brush it with melted butter or ghee. You can mix in herbs like cilantro or parsley for extra flavor.
- Experiment with Flavors: Feel free to experiment by adding herbs, spices, or even cheese to the dough to create your own unique variations.
- Storage: If you have leftovers, store them in an airtight container. Reheat in a hot skillet or oven to retain the texture.
- Practice: Like any baking skill, practice makes perfect. Don’t be discouraged if your first batch isn’t flawless—each attempt will get better!
Nutrition
Calories: 154kcalCarbohydrates: 28gProtein: 4gFat: 3gSodium: 443mgFiber: 1gSugar: 1g
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