Servings
~8 large naans
Ingredients
- 1 cup of sourdough starter discard
- 3 1/2 cups of flour
- 1 cup of warm milk
- 2 tsp salt
- 1 tbsp of active dry yeast
- 1/2 cup of plain Greek yoghurt
- 1/2 cup of melted butter
- 10 garlic cloves
- 2 cups of shredded mozarella
Directions
- Combine the warm milk, sugar and yeast in a large bowl. Wait for 15 minutes, until bubbly.
- Add the flour, yoghurt, 1/4 cup of melted butter and the sourdough starter. Mix until incorporated, wet and sticky.
- Roll the dough in a ball shape and massage it with olive oil. Cover the bowld and let rise for 1-2 hours, until the dough has doubled in volume.
- Knead the dough, roll it into a log shape and cut it. Form 8 balls, cover them and let rise for 30 mins. Cutting into 8 will yield very large naans, especially if they are thin (approximately the size of a big plate), so you can prepare more balls if you prefer small naans.
- For each ball, punch the dough to flatten it enough to put cheese inside, and roll it back into a ball shape.
- With a rolling pin, flatten the ball until it is thin and large enough.
- Sprinkle some garlic and press it into the dough with the rolling pin. Spread with melted butter.
- Heat a skillet on high fire until it is smoking, without oil. Cook 1-2 minutes each sides, until it is almost burnt.
Notes
Garlic flat bread. You can bake the naan in the oven instead of on a skillet, but it yeilds a nice and rather stiff garlic bread instead of a smooth and chewy naan. Keep it 5-10 minutes on a baking tray in the oven at 500F.
To try next time.
Onion naan
Cilantro
Multi-layered cheese naan
No knead or more yoghurt to have smoother naans
Cream cheese