- 275g organic all purpose flour (2 heaping cups) I often substitute in a portion of whole grain flour.
- 200g sourdough starter (2/3 cup stirred down)
- 125g milk (~1/2 cup) Add more or less milk to accommodate different yogurt styles.
- 75g yogurt (1/4 cup)
- 5g salt (1 tsp)
I don’t know if I would really call this naan. It is flatbread and it turned out OK.
I’ve been using a BC organic red fife flour that is sort of more like whole wheat for my starter, and then the flour I added was unbleached all purpose white flour.
I also didn’t have yogurt or milk, so used skim milk powder for the liquid.
The dough definitely didn’t rise enough. Probably a combination of starter that’s not lively enough and not being warm enough.
This was pretty easy to make. I like cooking with my cast iron pan and we also have an iron tawa that would be good with this. I want to try it again.
The flat breads had nice chew fresh out of the oven and had them with some spicy Indian food.