Skillet baked sourdough Naan

Ingredients

  • 500 gr white flour
  • 200 gr sourdough starter (120% hydration)
  • 250 gr plain yogurt
  • 100 gr water
  • 1/2 tsp baking powder
  • 6 gr salt
  • 2 tsp cumin seeds
  • 2 tsp nigella seeds
  • 5 tbsp melted butter (add garlic to taste)

Method

  • Mix flour, water, and yogurt.
  • Rest for c. 30 mins
  • Mix in starter, baking powder, salt and, seeds
  • Knead c. 5 mins
  • Rise 6-8 hrs
  • Divide in portions and flatten to c. 1/2 cm (rolling pin is OK)
  • Brush with melted butter
  • Bake butter-side down in cast iron skillet until bubbles form
  • Brush top side with butter and flip to bake the other side

My twist v the original:

  • Leave out milk in favor of more yogurt + water
  • Longer rise: more reliance on sourdough, less on baking powder

Variations

  • Squeeze a garlic clove into the melted butter
  • Use anise and nigella seeds instead (Bahaa’s recommendation)