Naan is a naturally leavened flat bread popular in the Indian subcontinent. This sourdough version is as close to the original taste of Naan sold at the neighborhood food stalls. Sourdough adds brings out the more complex natural flavors making this mouthwatering bread all the more irresistible.
Keyword Sourdough Naan
Prep Time 30minutes
Cook Time 10minutes
Rest Time 4hours
Total Time 5hours
125gWhole Wheat Flour1 C (Notes)
300gAll Purpose Flour 2 3/4 C (unbleached)
200gStarter 1 C (Notes)
120gYogurt 1/2 C
150gWater 1/2C + 2 Tbsp
8gFine Sea Salt11/4 Tsp
1TbspOil / Butter For Brushing the cooked Naan
Place 200g of fully fed and active starter in a large mixing bowl. Add the flours, salt, yogurt and oil to it. Mix everything and begin to knead while slowly adding the water. If measuring by volume add enough water to just get all the flour wet. Once the mix comes together cover and set aside for 20 minutes (Notes).
After 20 minutes uncover and knead for 10 minutes to get a very soft and pliable dough. If the dough feels very tight add a few drops of water, on the other hand if it feels too sticky add a few teaspoons of flour. Try to keep the additions to minimum. The dough becomes more elastic as you knead. Form into a ball and place in an oiled bowl. Turn to coat all sides of the dough with oil. Cover and set aside to rise for at least 4 hours, till doubled. If the kitchen is warm and the dough seems to rise very fast, transfer to the fridge to slow down its progression.
Uncover and punch down the dough. Divide into 8 pieces. Form each piece into a ball. Cover and let rest for 10 minutes.
Lightly oil a work surface. Take one dough ball and place it on the work surface. Use the heel of the palms to press the dough and stretch it out into a teardrop shape. Follow any of the following methods to cook the Naan.
Oven with Pizza Stone
If you have a pizza stone in the oven, pre heat the oven tothe highest setting. Keep heating once it has reached the desired temperaturefor at least 20 minutes for the stone to get heated as well. Use a pizza peelor a cookie sheet to slide the shaped naan to the hot stone . Bake for a coupleminutes, until it blisters and begins to brown. Remove from the oven and brushwith ghee.
Stove top and Broiler
Heat a thick bottomed tawa, or cast iron pan on high heat. Turn on the broiler. Place a cookie sheet on a rack about 4 inches away from the broiler. Test the pan by sprinkling a couple drops of water on the pan. If the water sizzles and jumps out, the pan is hot enough. Place the naan on the hot pan and cook for 30 seconds until bubbles appear on top. Transfer to the cookie sheet under the broiler and cook for 1 to 2 minutes until the bubbles develop fully and the top begins to brown
Oven without broiler and pizza stone
Preheat the oven to the highest setting . Place the cookie sheet in the oven. Once the oven is hot enough, place the naan on the cookie sheet. Cook on one side for 1 to 2 minutes until it begins to puff up, flip and cook the other side.
Follow the directions for the oven.
Brush the naan with oil or butter and keep covered using aluminum foil or wax paper till ready to serve. Serve warm.
The Naan can be made with only AP flour or a mix of AP and Whole Wheat flours.
The starter used here is 100% hydration starter. In other words 200g starter has 100g flour and 100g water. Find the recipe here.
Fully fed active starter means that the starter has been recently replenished and has doubled in volume.
Volume measurements are approximate. Measurements are for standard 250ml cup.
Letting the dough rest makes it absorb more water, making kneading much easier.
For detailed instructions go to https://oventales.com/sourdough-naan/ .