• In a bowl of a stand mixer with the hook attachment, add all of the dough ingredients and mix on medium-low speed for 2-3 minutes. After kneading, the dough should pull away from the sides of a bowl, look smooth and elastic. You can also knead the dough by hand on a clean surface.
• 120 grams active sourdough starter,315 grams bread flour,120 grams milk, warm,60 grams Greek Yogurt, room temperature,24 grams honey,15 grams olive oil,6 grams salt
• Remove the dough from the bowl and place it on a clean work surface. Knead the dough by hand by folding the top of the dough towards the center and pressing down with the palm of your hand. Do this about 10-15 times or until you create a round and smooth dough ball.
• Place the dough ball in a greased bowl, cover and leave it to bulk ferment. In my 70 degree F kitchen this took about 6 hours. If your kitchen is warmer, it will take less time, if your kitchen is cooler, it will take longer.
• Once the dough has doubled in size, divide the dough into 8 even pieces (about 82 grams each) and roll each piece into dough balls. Cover with a clean dish towel and leave the dough balls to rest for at least 30 minutes. This helps the gluten to relax, making it easier to roll out later.
• Just before shaping, preheat a cast iron skillet to medium-high heat.
• With a floured rolling pin, roll out each dough ball to a 6-inch oval. Does not need to be perfect.
• Just before cooking, brush one side of the dough with melted butter and place the buttered side down in the hot pan.
• Lightly grease the hot pan with oil, then cook one naan for 1 ½ – 2 minutes. It will begin to bubble, then flip. Continue to cook for 1-2 minutes more or until each side is covered with golden brown spots.
• Once cooked, place the sourdough naan on a wire rack and repeat with the remaining dough.
• Brush the hot sourdough naan with garlic ghee/butter, sprinkle chopped parsley or cilantro on top and enjoy them warm!
• 45 grams ghee or butter, melted,1 clove of garlic,parsley or cilantro

Ingredients & Substitutions

• Active Sourdough Starter – For the fastest rise, use bubbly active sourdough starter. You can use sourdough discard, but the bulk fermentation will take longer to complete.
• Honey -Adding a little sugar to the dough helps it brown up nicely as it cooks. You can swap in white sugar.
• Milk-I used whole milk for this recipe, but you could use non-dairy milk like soy, almond, or oat. Make sure it’s unsweetened and plain so it doesn’t affect the flavor of the dough.
• Plain Greek Yogurt – Use plain Greek yogurt over regular yogurt. Greek yogurt contains more fat and makes for the perfect hydration. Plain yogurt is too thin and will make a wet dough.
• Bread Flour – I used bread flour for its chewier naan, but you can swap it with all-purpose flour.
• For a sample baking schedule, refer to the example above.

Tips

• You can mix this dough by hand. Add all of the ingredients to a bowl, mix until shaggy and then knead by hand until smooth. You might need to extend the kneading time by 2-3 extra minutes.
• If the dough is retracting and tough to roll out, extend the resting time. The gluten might need a longer time to rest.
• This Sourdough Naan is fantastic on its own and an incredible side, but it also makes for delicious personal pizzas! We love to top these or my Sourdough Flatbreads with sauce, cheese and our favorite cooked topping. Place them in the oven under the broiler until the cheese is melted and serve!