Sourdough Naan

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Nick was cooking Indian food during our last visit and asked me to make some naan.  I had some sourdough starter with me, so I looked on the internet for a naan recipe using sourdough and found one from The Pioneer Woman.  Her approach was to cook the breads on a griddle, which I am sure would work well.  But since Nick has a baking steel, I decided to bake them on a heated steel at 400 degrees, which allowed me to cook more breads at a time.  The breads turned out very well.  This dough should be started in the morning for breads which will be eaten for dinner.

Note that my sourdough starter is 50% all-purpose flour and 50% water by weight.  This ratio makes it easy to include sourdough starter as a substitute for some of the flour and water in recipes which were not written for sourdough.

240 g. active (refreshed) 50-50 sourdough starter

120 g. water

1/3 cup whole milk yogurt

463 g. all-purpose flour

1-1/2 tsp. salt

2 tsp. honey

3 Tbs. olive oil

1 large egg

In the mixing bowl of a stand mixer, mix all the ingredients together with a dough whisk.  Cover and allow to rest for 15 minutes.  Then knead with a dough hook on medium-low speed for 8 minutes until a smooth and elastic dough is formed.

Put the dough in a doubling container, cover and allow to rise at room temperature until doubled, about 6-8 hours.

Preheat a baking steel in the oven at 400 degrees.

Divide the dough into 12 balls.  On a floured surface, roll out the doughs one by one to about 1/8 inch thick.  Bake each dough for a total of about 4 minutes, flipping it after 3 minutes.  When done, the breads will be cooked through, browned on one side, and soft.  Put the cooked breads on a towel-lined tray and cover them to keep them warm and pliable.


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