Sourdough Naan

Lately I’ve been trying to incorporate sourdough starter into my recipes… Take my sourdough cinnamon rolls, for example.

I ordered some sourdough starter from King Arthur Flour in the fall, and I’ve been doing my best to keep it going ever since. Fortunately, much like my houseplants (that I’ve been trying to kill unsuccessfully for years), it has been pretty resilient and has survived my neglect. I’m not suggesting that you intentionally neglect your sourdough starter, of course… Just pointing out that, if I can keep mine alive, surely you can too!

When I do remember to feed the starter, I have trouble parting with the cup of starter that is supposed to be discarded… I don’t do well with throwing food away… Even if it is somewhat neglected, gloppy and fermented sourdough starter! So, I usually try to incorporate it into a recipe instead of throwing it away.  I’ve found a few favorites on the King Arthur site, like these waffles for example. I’ve really enjoyed experimenting with it in my own recipes, though.

You may remember that I first tried making homemade naan for the first time a few weeks ago, and I loved it. I had planned to make salads one night for dinner last week, and I thought that some flatbread would be a great addition to  the meal.  Instead of making the same recipe again (even though I did think it was a fabulous recipe), I thought that some sourdough starter would be a great way to mix it up (plus, it made me feel better since I wasn’t throwing it away!)…  It turned out that the sourdough starter worked perfectly in the recipe.  It helped to leaven the flatbreads just a bit, making the dough extra silky and smooth after it rests.  I found it easier to work with and roll out.  Plus, it added a nice tang to the flatbreads!

If you ask me, the best thing about this recipe, though, is how simple it is.  This is one that I can handle, even on the busiest days… So, now I have no excuse not to use every ounce of my sourdough starter!

Sourdough Whole Wheat Naan
(Makes 8 flatbreads, adapted from Tracey’s Culinary Adventures)

• 1 cup unfed sourdough starter (straight from the fridge)
• 1/2 cup warm milk (I used 2%)
• 1/4 cup nonfat Greek yogurt
• 1 teaspoon baking powder
• 2 cups white whole wheat flour
• Pinch Kosher salt
• 1 tablespoon melted butter
• Garlic herb seasoning (or your favorite herbs/spices)

Combine the sourdough starter, milk, and yogurt in a mixing bowl.  Whisk together until smooth.

Add the baking powder and the whole wheat flour.  Stir to combine, just until the dough comes together. It will be somewhat sticky.  Cover with a damp cloth and let the dough rest in a warm place for 2 – 3 hours.

Once the dough has rested (and risen just a bit, but don’t expect it to double like a typical bread recipe), transfer it to a lightly floured surface.  Knead until smooth, for a minute or two, adding only enough flour to keep the dough from sticking to your hands.

Preheat a heavy skillet over medium-high heat.  Divide the dough into 8 pieces.  Roll each piece out to about 1/4-inch thickness. Brush the dough with water and place it water-side down in the skillet.  Cover and cook for about a minute until the dough bubbles and releases easily from the skillet.  Flip, cover, and cook for an additional 30 seconds to one minute.  Transfer the flatbread to a cooling rack. Repeat with the remaining pieces of dough.

When ready to serve, brush the flatbread with melted butter and sprinkle with seasonings.  Toast under the broiler (on low) for a minute or two until the bread is toasty.