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.