Sourdough Naan Bread
Makes approximately 3 naan
Having made sourdough crackers I next wanted to try making homemade naan breads. Soft, slightly chewy breads, with a sour tang. They’ll definitely be making an appearance on future curry nights.
- Ingredients:
- 90ml Warm milk
- 45ml Plain yogurt
- 180ml Sourdough starter
- 190g Strong white bread flour
- Salt
- Nigella (onion) seeds (optional)
- Butter (melted)
Step 1: Combine the warm milk, yogurt, starter, flour and a large pinch of salt in a bowl. The mix should be smooth but sticky. Cover and leave for 45-60 minutes.
Step 2: Tip the dough out onto a floured surface. Knead the dough, adding small amounts of flour as necessary, until you have a soft, pliable dough. If using the nigella seeds, add a heaped teaspoon and fold into the dough.
Step 3: Divide the dough into three. Make a rough ball with each and then using the palm of your hand press the dough out into a flat disc, about 3mm thick.
Step 4: Heat a non-stick frying or griddle pan until very hot. Cook the dough discs for a couple of minutes on each side until
slightly charred. Remove from the pan and brush with melted butter. Serve immediately.
You could add crushed garlic and herbs to the butter to give extra flavour. Likewise you could replace the nigella seeds with other spices or herbs, as desired.
