2tablespoonsmelted gheeor olive oil, plus extra for frying
300gramsall-purpose flouror bread flour
8gramssugar
6gramssea saltplus extra for sprinkling on cooked naan
Instructions
Mix The Dough
Add the water and sourdough starter to a large mixing bowl. Mix with a whisk or fork until well combined.
Add the ghee or oil, flour, sugar, and salt. Use a wooden spoon to mix until a shaggy dough forms.
Do three rounds of stretches and folds to help create structure in the dough, once every 20 minutes over the course of an hour. After a few stretches the dough should feel more taut, and harder to form into a loose ball.
Cover the bowl with a plate or lid and set aside to rise for four hours and up to overnight, until doubled in size.
Shaping The Dough
Once the dough has doubled in size, it's ready to be shaped and cooked.
Lightly flour a work surface and turn the dough out onto it. Cut the dough into 8 to 10 even-sized pieces.
Take one piece of dough, lightly flour both sides of it, then flatten it gently with your hand.
Roll the dough towards you into a log like a jelly roll, pressing it with your hand as you go to make sure the dough is sticking to itself. Pinch the seam together to seal.
Turn the log so that the short end faces you. Flatten it again slightly with your hand. Roll it again into a log, pressing it as you roll so the dough sticks to itself. Again, pinch together the seam to seal it.
Flip the rolled dough over, seam side down, and use the outer edges of your hands to rotate the piece of dough into a smooth ball. Set the shaped ball aside and repeat the process with the rest of the dough pieces.
Cooking The Sourdough Naan
Heat a large frying pan or skillet over medium-high heat. While the pan is heating, use a rolling pin to roll a couple pieces of sourdough naan on a lightly floured surface. It's key to roll the dough as thin as possible before frying.
Once the pan is hot, add enough ghee or olive oil to coat the bottom, probably a tablespoon or two.
Carefully place one rolled out piece of sourdough naan into the pan. Cook it for 45 to 60 seconds, or until the bottom is golden and the top is covered in bubbles.
Flip the naan over and cook the second side for another 45 to 60 seconds (add more oil to the pan if you need). Sprinkle the cooked naan with a touch of salt, then place into a just warm oven, or stacked on a plate. Repeat with each piece of remaining dough.
Serve sourdough naan warm if you can. It's best eaten the first day, however, can be stored in a sealed container at room temperature for up to 3 days, or frozen for up to 3 months.