Sourdough Naan
Author: 
Serves: 8 Naan
 

... they are all done ... then cover the whole lot with the tea towel and put aside until ready to serve (make two rows of four, one of top of the other)

Ingredients
  • 1 tbls olive oil
  • 450g bakers flour
  • 130g full fat Greek yoghurt
  • 50g filtered water
  • 300g active sourdough starter
  • 40g oil
  • 1 tsp fine sea salt
TOPPING
  • Nigella seeds, or other seeds of choice
  • Sea salt flakes
  • Freshly cracked pepper
Instructions
  1. Pour 1 tbls olive oil into a bowl and use your fingers to spread it around the sides so that the bowl is well greased
  2. Place the rest of the ingredients except the topping into the TM bowl and knead 1 minute
  3. Put the dough into the oiled bowl, cover and allow to rest for 4 hours NB: use a permanent marker pen to note the time on the cover so that you can keep track of it
  4. Use a spatula and rotate it around the edges of the bowl (the spatula will pick up some of the oil making it non-stick), pressing down lightly onto the dough as you go to gently deflate it
  5. Remove the dough with your spatula onto a lightly oiled surface (I use a silicon mat, but if you don't have one consider using baking paper, or your bench top if you wish) and shape it into a log with your hands (dough will not stick to you as it will have a thin coating of oil)
  6. Divide dough into 8 pieces (I use a plastic bench scraper ... and portions do not need to be precise)
  7. Roughly shape each piece into a ball, place back onto the oiled surface in two side by side rows (4 balls in each row) and cover with a long piece of Glad wrap so that the dough does not dry out
  8. Rest the dough for one hour
  9. When ready to cook the naan, preheat a pan to medium heat
  10. Whilst the pan is heating, place a tea towel onto a plate ready to hold the cooked naan
  11. With your fingers, get the first round of dough and lightly press it out into an oblong roughly 14cm by 9 to 10cm (does not need to be exact)
  12. Sprinkle over the nigella seeds or other seeds of choice, sea salt flakes and pepper according to your taste
  13. Lift up the naan by each end (it will be quite soft but you should still be able to pick it up lightly) and place it into the pan
  14. Cook for approximately two minutes on the first side until lightly golden, then turn over and repeat on the other side (they will puff up a little while cooking)
  15. Whilst the first naan is cooking, prepare the next one
  16. Remove the cooked naan from the pan and place onto the tea towel, then pick up the next naan and continue as before
  17. Stack the naan in two rows ... four naan per row ... and continue until they are all done (because they are quite soft I don't want to deflate the naan be stacking them all one on top of the other, hence the two rows)
  18. Do not overcook the naan as they should be soft and pliable
  19. Once they are all cooked, cover with the tea towel until ready to serve ... they will stay warm like this for at least 30 minutes
  20. Serve as desired
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/sourdough-naan/