thepioneerwoman5.0
Sourdough Naan
Have you ever heard of naan? It’s a leavened flatbread that’s popular in Indian cuisine.
👥 12 Servings⏱️ Prep & Cook: 16h 45m⏳ Prep: 16h🔥 Cook: 45 min👤 Erica Kastner📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●wooden spoon
- ●skillet
📝 Preparation Steps
1
Place all of the ingredients into the bowl of a stand mixer. Give it a brief stir with a whisk or wooden spoon to make a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for ⏱️ 8 minutes. Cover and allow to ferment and rise for 6–⏱️ 8 hours, or until doubled in bulk.
2
Preheat a cast iron skillet over high heat. If you have 2 cast iron skillets, get them both going to cut down on cooking time.
3
Place the risen dough onto a well-floured work surface. Form into 12-16 balls, depending on how large you want the final naan to be. Roll each ball into a circle that's 1/8-inch thick and about 6 inches across.
4
Place a circle of dough onto the preheated skillet. Cook for ⏱️ 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places. Remove to a plate and repeat with the remaining dough.
5
Serve warm or at room temperature.
6
Note: An active sourdough starter is one that has been fed 8–⏱️ 12 hours previously and is active and bubbly. I keep my sourdough starter at 100% hydration, which means I feed it equal weights (not volumes) of water and flour.
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