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

  1. Combine the warm milk, sugar and yeast in a large bowl. Wait for 15 minutes, until bubbly.
  2. Add the flour, yoghurt, 1/4 cup of melted butter and the sourdough starter. Mix until incorporated, wet and sticky.
  3. 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.
  4. 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.
  5. For each ball, punch the dough to flatten it enough to put cheese inside, and roll it back into a ball shape.
  6. With a rolling pin, flatten the ball until it is thin and large enough.
  7. Sprinkle some garlic and press it into the dough with the rolling pin. Spread with melted butter.
  8. 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.

Oven naan

To try next time.

  • Onion naan

  • Cilantro

  • Multi-layered cheese naan

  • No knead or more yoghurt to have smoother naans

  • Cream cheese

References