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Garlic sourdough naan flatbread recipe

Garlic Sourdough Flatbread

This sourdough flatbread recipe is a no-yeast twist on classic Indian naan that is super easy to make. Roasted garlic butter adds a flavorful punch and aroma that will have everyone reaching for seconds.
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Prep Time 10 minutes
Rise time 6 hours
Course Main Course
Cuisine Indian
Servings 8

Equipment

  • 1 Stand mixer or
  • 1 large mixing bowl
  • 1 cast iron skillet

Ingredients
  

For the sourdough naan

  • 200 grams sourdough starter, active and bubbly
  • 400 grams all-purpose flour
  • 180 grams warm milk
  • 110 grams full-fat Greek yogurt
  • 2 tbs olive oil
  • 8 grams salt

For the roasted garlic butter

  • 1 bulb fresh garlic
  • 1-2 teaspoon olive oil
  • 4 tbs butter

Instructions
 

For the sourdough naan:

  • In a large mixing bowl or the bowl of a stand mixer, whisk together sourdough starter and milk until well combined.
  • Add the flour, yogurt, olive oil, and salt to the sourdough mixture.
  • If using a stand mixer, use the dough hook set to low and mix the dough for about 5 minutes. If kneading by hand, mix the dough until it forms a shaggy ball. Turn the dough out onto a floured surface and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky.
  • Bulk ferment. Transfer the dough to a well-greased bowl, cover it with plastic or a damp dishcloth, and place it in a warm location to rise for 3-6 hours (this depends on how active your starter is and how warm the environment is).
  • When the dough has nearly doubled in size, punch it down and transfer to a lightly floured surface. Divide the dough into eight equal pieces, roll into uniform balls, and cover with a damp dish towel.
  • Rest. Set the dough aside to rest for 30 minutes (the dough isn't expected to rise again).
  • Preheat a cast-iron skillet to medium heat.
  • On a well-floured cutting board or counter, roll each dough ball to a thickness of slightly less than ¼ inch.
  • Lightly coat your preheated cast-iron skillet with olive oil. Cook each naan for 1-2 minutes per side. Flip the dough when the top begins to bubble.
  • Place the cooked naan aside to cool and brush with roasted garlic butter (instructions below). Repeat this process until all of your dough is cooked and buttered.

For the roasted garlic butter:

  • Preheat oven to 400°F.
  • Remove the loose outer paper from the garlic bulb.
  • Cut ¼ inch off the top of the bulb so the cloves are exposed but the head is still intact.
  • Place the garlic in a small baking container or wrap it in tin foil. Drizzle with olive oil and place in the oven.
  • Roast garlic for 40-45 minutes, or until the cloves are tender and easily pierced with a fork.
  • Meanwhile, melt butter in a small skillet or saucepan.
  • When the garlic has cooled, squeeze the roasted cloves into the pan. Mash the garlic with a fork into the melted butter, then stir until a smooth mixture forms. The garlic won't dissolve completely into the butter, but should be well incorporated.
  • Store in an airtight container in the refrigerator for one week.