Easy Sourdough Naan Flatbread (Print version)
Soft skillet naan-style flatbread made with sourdough discard, yogurt, and a simple no-yeast dough.
# Ingredients:
For the dough
01 -
2 cups (280 g) all-purpose flour, plus more for rolling
02 -
1 teaspoon baking powder
03 -
3/4 teaspoon fine salt
04 -
1/2 cup (120 g) sourdough discard, 100% hydration
05 -
1/2 cup (120 g) plain whole-milk yogurt
06 -
1/4 cup (60 ml) warm milk, plus 1-2 tablespoons if needed
07 -
1 tablespoon olive oil or melted ghee
08 -
1 teaspoon honey or granulated sugar
For finishing
09 -
2 tablespoons melted ghee or butter
10 -
1 small garlic clove, finely grated, optional
11 -
2 tablespoons chopped fresh cilantro, optional
12 -
Flaky salt, for sprinkling
# Instructions:
01 -
Whisk the flour, baking powder, and salt in a large mixing bowl until evenly combined.
02 -
In a separate bowl, whisk the sourdough discard, yogurt, warm milk, olive oil or ghee, and honey until mostly smooth.
03 -
Pour the wet mixture into the flour mixture and stir until shaggy. Knead on a lightly floured surface for 1-2 minutes until soft and smooth. Add a little more milk if the dough feels dry.
04 -
Place the dough in a lightly oiled bowl, cover, and rest for 30-45 minutes at room temperature. For more sourdough tang, rest up to 2 hours.
05 -
Divide the dough into 8 pieces. Roll each piece into a 6-7 inch oval about 1/4 inch thick, keeping the remaining dough covered while you work.
06 -
Heat a cast iron skillet or heavy pan over medium-high heat until hot. Cook one naan at a time in the dry skillet for 1-2 minutes per side, until puffed, browned in spots, and cooked through.
07 -
Stir the melted ghee or butter with garlic if using. Brush each hot naan, sprinkle with cilantro and flaky salt, and wrap in a clean towel while the rest cook.
# Good to know:
01 -
Makes 8 soft skillet flatbreads.
02 -
Best served warm right after cooking.
03 -
Rest the dough longer for a more noticeable sourdough flavor.