SOURDOUGH NAAN BREAD

INGREDIENTS

150 grams active sourdough starter

10 grams ghee, melted & cooled, plus more for frying

100 grams plain, whole milk yogurt

150 grams all-purpose flour

1/2 teaspoon fine sea salt

1/2 teaspoon nigella seeds (optional)

Combine active (ie, fed within the last 6-8 hours) sourdough starter, (melted & cooled) ghee, yogurt and flour in a medium bowl. Mix and knead until a smooth, slightly wet dough is achieved. Sprinkle salt and nigella seeds (if using) over the surface of the dough and knead a few more times to incorporate. Place dough in bowl and cover with a cloth towel; let rise at room temperature for 8-10 hours. Divide dough into six equal portions. Using lightly floured hands, stretch each piece of dough into a 8-inch round. Warm a skillet over medium-high heat, and add 1/2 tablespoon ghee. Once melted, reduce the heat to medium, and place first naan in the pan. Cook for 2-3 minutes until the surface starts to puff up and turn golden on the underside. Flip and cook for another 2-3 minutes. Continue working in batches, adding more ghee as necessary.

Recipe Courtesy of Chenoa Bol.


Want to learn more? Join our newsletter!

5032 Telegraph Avenue, Oakland, CA

Reduced Pandemic Hours

Weekends 11am - 4pm

510-922-8434 | EMAIL US

  • Black Instagram Icon
  • Black Facebook Icon