In our recent post on making a sourdough starter, we hoped to show you it is not as complicated as you might imagine. In essence, it is simply about making and keeping a fermented bread dough. Once you have your starter up and running there are all kinds of bread you can make. Here a recipe for Sourdough Naan bread.
Using methods learned at the Masterclass by Dan Lepard at the Little Cookery School, we have developed our low-knead bread recipe for all manner of sourdough bread – from loaves to foccacia to sourdough naan.
Our recipe yields a soft, puffy flatbread with crisp edges with the natural sour tang of starter and yoghurt. Scattered with cumin seeds and seasalt before baking this bread is perfect for soaking up sauces and curries or enclosing pieces of meat or vegetables. We adapted this recipe from one we have previously used successfully for yeasted naan bread by Maddhur Jaffrey, changing quantities of water to allow for the water in the sourdough. We rather like the yeast-free version. It feels lighter on eating it and by adding bicarbonate, it remains a light and bubbly flatbread.
Here is the dough – handle it gently and scrape it onto an oiled worksurface
With lightly greased hands you then fold the dough a couple of times and then let it continue to rise.
To get an authentic charcoal grilled taste we baked ours in our barbecue (we have a Big Green Egg), but you could just as well do it in the oven. You do need to grill the naan to crisp the top at the end so if you do have a separate grill that is helpful. If not you can bake them for longer in the oven till they start to brown on top. We have described the options in the method below.
- 225ml unfed sourdough starter
- 120ml warm (hand hot) low fat or non fat milk
- 60ml nonfat greek yoghurt
- 1 level teaspoon baking powder
- 250g plain white flour
- Sea (kosher) salt
- 1 tablespoon Cumin seed
- Combine the sourdough starter and milk in a large bowl and whisk to combine
- Add in the yoghurt and whisk again to a smooth consistency
- Sieve in the flour and baking powder
- Combine with a spatula until mixed through but do not knead
- Leave the dough to stand for 10 minutes (covered with cling wrap or a damp teatowel)
- Spray the worksurface with oil and then gently ease the dough onto a worksurface with a scraper and knead with lightly greased hands by folding as shown in the video about 3 or 4 times.
- Then ease the dough back into the bowl, cover and leave for an hour.
- Repeat the steps above - handling the dough gently to keep as much air in as possible
- Back into the bowl for a final rise of an hour.
- Heat the oven to high - 240 Degrees C.
- Heat the grill to high also if you have one
- You can use a pizza stone if you have one or a baking tray. If the former, place it in the oven to heat up. If the baking tray, flour it lightly.
- Now flour the worksurface, ease out the dough and gently pull into 6 portions.
- As with pizza dough it is a combination of light rolling and stretching to get to the desired thinness. Traditionally a naan bread has a tear shape.
- Scatter each one with cumin seeds and sea (kosher) salt.
- Roll 2 at a time and place them in the oven till they crisp at the edges.
- If you have a separate grill once the bottom is cooked, take it out (usually after 4 to 5 minutes) and then put into the hot grill to brown the top.