sourdough naan

this naan is soft & fluffy. think clouds. carbs that feel like clouds in your mouth. i let it rest in the fridge for about 10 hours and then 1.5 hours in a warm environment, so the flavour was very developed but it wasn't sour or astringent. so in the end, you taste this toastey, buttery, garlicy, herby cloud.

bread flour, 140g + extra for countertop

sourdough starter, 100g

milk, 65g

yogurt, 40g

salt, 4g

butter, 40g melted

garlic, 2 cloves chipped finely

coriander, leaves from a medium stem

1. mix flour, starter, milk, yogurt and salt in a bowl until shaggy dough. plop the dough on the counter and knead for 3-5 minutes until the dough is smooth, soft and malleable.

2. butter or oil a container or bowl and let the dough rest there until double. should be 4-5 hours at room temp or 10-12 hours in the fridge.

3. mix melted butter, chopped garlic and cilantro leaves in a small bowl and keep aside.

4. preheat your cast iron on your stove top on medium heat.

5. when the dough is risen and you're ready to start. deflate the dough by folding it on itself in the container and then scrape the dough out of your container and onto your countertop. give it a couple of folds to make a nice little ball. it should be very soft. cut the dough into four equal pieces.

6. flour your counter top and oil your rolling pin and start gently rolling out your pieces. they should be quite thin. you can also stretch it out by picking it up and playing with it. note: remember the order you rolled them out in, so you can cook them in that order. that should be enough time for a second proof (aprox 10 mins)

7. to cook, transfer your rolled dough on your preheated cast iron and cook the first side for 2-3 minutes. don't fuss or play with it when it hits the heat. leave it until it looks like.. dare i say..a cloud (see photo). once its nice and bubbly, give it a turn

8. right when its out of the cast iron, brush it with your butter garlic herb mixture.

although these freeze well and can last in the fridge for a day or two i suggest you enjoy immediately, while its hot and fresh.

recipe inspiration: breadtopia