Sourdough naan are superfast and easy, except that, like all sourdoughs, you have to think ahead. If I think to feed the culture the night before, and spend 5 minutes making the dough in the morning, I can make naan to go with dinner just by multitasking while dinner is cooking. And fresh, hot, soft naan turn a curry or a stew into something special.
Put 1½ cups of fed sourdough starter in a bowl and leave, covered, on the benchtop overnight.
- 2 big dessertspoons of low fat Greek yoghurt
- 2 dessertspoons of oil – I use macadamia oil or olive oil
- 1 beaten egg
- 2 cups of baker’s flour. (I haven’t tried wholemeal naan. I use the Lauke Wallaby brand baker’s flour I can get from my local supermarket.)
Tip more baker’s flour on the benchtop, and knead for just a few minutes to get a smooth, not sticky dough.
Put a swig of oil in a bowl, and swish the dough around in it to cover, and leave it to prove in a warmish spot for another 8 hours or so.
Flour the benchtop and knead the dough briefly, then divide up into 10 little balls. Roll each of the balls out into an oblong pancake about 1 cm thick. Cover with a cloth and leave to prove for another half to one hour. If you have floured the benchtop well, they won’t stick.
Heat a heavy frypan up till it is quite hot. Put the naan in the dry pan and cook for just a couple of minutes on each side till it is puffed up and has golden brown spots where it has touched the pan. Wrap each one in a clean teatowel to keep warm as you make them. Perfect for soaking up curry or stew.