This sourdough skillet naan is a great way to use your sourdough starter without turning on the oven. The resulting flatbread is soft and buttery and makes the perfect vessel for pretty much anything. Serve it with curries, soups, or stews, as sandwich bread, or eat it hot with butter straight from the skillet.
- 50g fed and active 100% hydration starter
- 120g (1/2 cup) unsweetened soy milk – or milk of your choice
- 5g (1 teaspoon) apple cider vinegar
- 115g (1/2 cup) water
- 12g (1 tablespoon) extra-virgin olive oil or ghee
- 21g (1 tablespoon) honey or sweetener of your choice
- 11 g (2 teaspoons) kosher salt
- 500g all-purpose flour
- In the bowl of a stand mixer or a medium-sized mixing bowl add everything except for the all-purpose flour. Combine with a fork to break up the starter.
- Then add the flour and mix on the lowest setting with a dough hook attachment or knead by hand until a soft smooth dough comes together or about 8 minutes.
- Cover the bowl with a damp towel or beeswax wrap and let the dough bulk ferment until it has grown by 70%-100% in volume, which could take anywhere from 4-12 hours or longer depending on your climate.
- After bulk ferment, preheat a large cast-iron skillet on the stovetop over low heat.
- Divide the dough into 16 equal portions and dust them and the work surface with flour.
- Then roll out 2 pieces of dough into flat oblong/oval shapes about 8″x4″.
- After you roll out 2 pieces, lightly oil the cooking surface then lay the rolled out pieces of dough flat into the skillet. Bubbles should start to form immediately in the dough. Cover the skillet with a tight-fitting lid.
- Cook the flatbread for 2-3 minutes with the lid on. Then remove the lid and flip the flatbread. It may puff up a bit after you flip it. Cook the other side, uncovered for another 2-3 minutes. Both sides should have dark brown spots and the bread should be soft and fold easily.
- Remove the bread with kitchen tongs and lightly brush both sides with olive oil or ghee. Place them on a plate and cover with a kitchen towel while you cook the remaining batches.
- Roll out the next batch while the previous batch is cooking. Make sure to lightly oil the skillet between batches. Repeat steps 6-9 until all of the dough is cooked.
- You can replace the milk and apple cider vinegar for plain unstrained yogurt.
- A large cast-iron skillet with sides works best for this recipe. A griddle would work, but you would need a domed lid to cover the dough while it cooks or “MacGyver” a tinfoil lid.
- Lightly oiling the skillet between batches is an important step and helps keep the bread soft and pliable.
- You may have to adjust the heat level throughout the cooking process. If the dough is browning too fast then lower the heat, or if no air bubbles form when the dough hits the skillet then raise the heat a bit.
- Using a lid for the first half of cooking helps to hold in steam and create larger air pockets for a light and airy finished flatbread. Kind of like “oven spring” when baking sourdough bread.
- Freeze the leftover naan in a freezer bag to use within 6 months. Defrost and warm them in the toaster as you need.
- This recipe can be doubled to make a larger batch.
- Category: Bread
- Cuisine: Indian
Keywords: naan, sourdough, dough, flour, starter, grams, bread, recipe, yogurt, sourdough, breads, butter, flatbread