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Sourdough naan / flatbread

200g ripe starter

100g yogurt

100ml milk

275g white bread flour

5g salt

Serves 8

Mix all ingredients together well to form the dough, then leave to rest for 10-30 mins before kneading. Leave to ferment (for several hours, depending on temperature) until the dough has doubled in size. Then, knock back the dough and split into 6-8 balls of dough. Leave the dough to relax for 30 mins, then stretch or roll out the dough into thin discs. Dry-fry the dough in a hot pan (without oil), turning over once the bottom begins to brown/char in places.