Cooked in a hot skillet instead of a tandoor, sourdough naan is faster and more flavorful than the commercial-yeast version, with zero specialty equipment needed.
Ingredients
- 3/4 cup sourdough discard
- 1 1/2 cups all-purpose flour (190g)
- 1/3 cup plain yogurt
- 1 tablespoon olive oil or melted ghee
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Melted butter, garlic, and cilantro, to finish
Method
- Mix dough ingredients into a soft, slightly sticky dough. Rest 30 minutes.
- Divide into 6 pieces and roll each to about 1/4 inch thick.
- Heat a cast iron skillet until very hot.
- Cook each naan 60 to 90 seconds per side until bubbles form and dark spots appear.
- Brush immediately with melted butter and a pinch of salt.
The yogurt keeps the crumb tender, and the discard gives a subtle tang plain yeast naan never has.
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