Sourdough-Starter Naan

2 cups bread flour or unbleached all-purpose flour

1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter, softened (plus extra for  brushing on the naan)
1/3 cup sourdough starter

1/3 cup yogurt

1 large egg, lightly beaten (or additional 1/4 cup yogurt)

In a food processor or in a stand mixer fitted with the dough hook, combine the flour, sugar, salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter, yogurt, and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Make 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog, with some changes