- 140g Flour ( Plain or strong white bread flour)
- 100g sourdough starter
- 75ml Milk
- 32g Natural yogurt
- 5g Salt
Bring the milk to scalding point in a saucepan, and allow to cool slightly.
In a bowl, mix the salt and flour, add the sourdough starter and milk and combine with a wooden spoon.
The dough will be a wet dough, and hard to work with. To make handling the dough easier, use a tupperware or a bowl: knead the dough by beginning with the dough to the side of the bowl, and using your hand to bring it up toward the edge of the bowl again and again – sort of in a massaging motion. The dough should after 3-4 mins become more elastic and smooth.
Transfer this to a lightly oiled bowl, and cover with cling film. Leave to prove for 6-8 hours in a warmish place, or to at least doubled in size.
Once ready turn the dough out on a lightly floured surface, and divide into 4. Make each one into a ball, and leave to prove for 1 hour, covered with a damp towel, or cling film.
When proved, roll out the dough on a floured surface to about 5mm thick using either a floured rolling pin, or your floured hands.
Heat a dry unoiled frying pan, and when very hot place the naan bread inside. Wait until puffed up, should take 3 minutes. Flip and cook the remaining side for 2 mins. Repeat with remaining dough.
Heat 30 g butter with 2 sliced garlic cloves and heat until melted. When all naan breads are done, simply brush over one side of the bread.