Sourdough Naan Bread
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Sourdough Naan Bread

Sourdough Naan Bread

Sourdough Naan Bread

INGREDIENTS

150 grams active sourdough starter

Note: you might need to double the feeding of your sourdough starter in preparation for this recipe

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.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.