Sourdough Naan Flatbread

Recipe adapted from Little Spoon Farm.

Ingredients:

• 1/2 c. (125 g) sourdough starter discard unfed
• 1/2 c. (120 g) milk 
• 1/4 c. (60 g) plain yogurt 
• 1 TBSP (15 g) olive oil
• 1 1/2 tsp. (7 g) sea salt
• 2 1/2 c. (300 g) AP flour

Directions:

1. Mix the dough: Mix the discard through the salt in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
2. Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container in the fridge for up to 3 days before cooking.)
3. Preheat skillet: While the dough is resting, preheat a cast iron skillet over low heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it’s not necessary.
4. Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8″ thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6″ in diameter.
5. Cook naan: Place the rolled dough into the skillet and cook for 2 minutes. Flip the naan over and cook on the second side for 1-2 minutes. Flip the naan one more time and watch for the dough to puff up with air. Once it is full, remove it from the skillet and repeat with the remaining dough. Serve hot or at room temperature.
6. Notes: Store the cooked naan at room temperature in a plastic bag for up to 3 days. If you store the dough in the fridge to cook later, allow the dough to come to room temperature before cooking for best results. Freeze the naan in a freezer safe container for up to 3 months.

Sourdough Naan Flatbread: