Same-Day Sourdough Naan

Ingredients

1. Combine 65g tap water, 200g active sourdough starter, 15g granulated sugar, 60g Greek-style yogurt, 22g extra-virgin olive oil, 6g sea salt, and 250g all-purpose flour in a medium bowl or the bowl of a stand mixer.
2. Knead on low for 6 to 7 minutes until the dough is smooth and elastic. (Alternatively, knead by hand for 10 minutes.)
3. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size and visibly puffy, about 3 to 5 hours.

4. Turn the dough out onto a lightly floured surface.
5. Use a bench scraper to divide the dough into 6 to 8 equal portions (about 75 to 100g each).
6. Shape each portion into a ball.
7. Cover the dough balls with a tea towel and let them rest for 1 hour to relax the gluten.
8. On a lightly floured surface, roll each ball into an oval or circle about 6 to 8 inches across and ¼ inch (5mm) thick. Alternatively, hand-pull each ball into an oval.
9. Let the rolled-out rounds rest for 20 to 30 minutes.

10. Heat a cast-iron skillet or heavy frying pan over medium heat.
11. Gently stretch a naan round into an oblong shape and place it onto the hot skillet.
12. Cook for 1 to 2 minutes until bubbles form and the underside has golden brown spots.
13. Flip and cook for another 1 to 2 minutes.
14. Optionally brush with melted butter and sprinkle with herbs or garlic.
15. Repeat with remaining rounds and serve warm.

by Rachel Pardoe · source^[2]

1. Combine 65g tap water, 200g active sourdough starter, 15g granulated sugar, 60g Greek-style yogurt, 22g extra-virgin olive oil, 6g sea salt, and 250g all-purpose flour in a medium bowl or the bowl of a stand mixer.
2. Knead on low for 6 to 7 minutes until the dough is smooth and elastic. (Alternatively, knead by hand for 10 minutes.)
3. Cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size and visibly puffy, about 3 to 5 hours.

4. Turn the dough out onto a lightly floured surface.
5. Use a bench scraper to divide the dough into 6 to 8 equal portions (about 75 to 100g each).
6. Shape each portion into a ball.
7. Cover the dough balls with a tea towel and let them rest for 1 hour to relax the gluten.
8. On a lightly floured surface, roll each ball into an oval or circle about 6 to 8 inches across and ¼ inch (5mm) thick. Alternatively, hand-pull each ball into an oval.
9. Let the rolled-out rounds rest for 20 to 30 minutes.

10. Heat a cast-iron skillet or heavy frying pan over medium heat.
11. Gently stretch a naan round into an oblong shape and place it onto the hot skillet.
12. Cook for 1 to 2 minutes until bubbles form and the underside has golden brown spots.
13. Flip and cook for another 1 to 2 minutes.
14. Optionally brush with melted butter and sprinkle with herbs or garlic.
15. Repeat with remaining rounds and serve warm.