Stovetop sourdough Indian flatbreads – easy to make, flavour-packed, light and soft – so much better than store-bought!
Typically, Indian naan bread is baked, but pan cooking it gives it a crisp exterior and a moist, fluffy interior without the need for a tandoor clay oven. So good with a curry and a beer!
Makes 4 breads
Preparation: 10 minutes
Rising: 2 – 3 hours
Cooking: 30 minutes
250g (2 cups, spooned and scraped) all-purpose (plain) flour
1 tsp fine salt
1 tsp baking (bicarb) soda
pinch garlic powder
100g (scant 1/2 cup) mature 100% hydration sourdough starter
150g (3/5 cup) natural (plain) yoghurt
1 Tbsp ghee
cumin seeds for sprinkling
additional ghee for cooking and brushing
In a large bowl or the bowl of a stand mixer, whisk together the flour, salt, baking soda and garlic powder.
In a separate bowl, whisk together the sourdough starter, yoghurt and ghee, and mix into the flour with a dough hook or wooden spoon until all of the flour is incorporated and you have a shaggy dough.
Lightly flour a work surface and turn the dough out. Knead until it is smooth and soft, about 8 minutes. Cover with plastic wrap and leave to rise for 2 – 3 hours, until increased in size by at least half.
Cut dough into 4 pieces and roll into balls, place on a lightly floured surface and cover loosely with plastic wrap.
Heat a (preferably cast iron) frying pan over medium heat and brush it with ghee.
Using a floured rolling pin, roll out the balls to ovals about 1/2cm (1/5″) thick.
Cook the breads one at a time for about 6 minutes each, turning halfway, until deep golden brown.
Brush with a little ghee, and sprinkle with cumin seeds. Keep warm in the oven while you cook the remaining breads.