This month for Sourdough Surprises we did Sourdough Flatbreads! Flatbreads are super delicious, and great for snacks, appetizers or go with a meal. And except for a little rolling pin action, they are also really easy to make! Mix, Roll, and throw on a skillet! Since I have already made tortillas once before, I wanted to try something new this time. And since we have been on a big hummus kick lately, naan seemed like the perfect thing to try!
This recipe turned out to be super easy to make (as long as you remember to give yourself enough time to let it rest) and was sooo delicious! In fact, I don't want to sound ridiculous, but I think this was better than some I've had at restaurants! Even Ladybug couldn't get enough of it!
Prep Time: 3 hours 30 minutes
Cook Time: 20 minutes
Keywords: skillet sourdough Indian
Ingredients (8 servings)
- 1 cup sourdough starter
- 1/2 cup warm milk
- 1/4 cup non-fat Greek yogurt
- 1 tsp baking powder
- 2 cups white whole wheat flour (I used 50% AP flour)
- pinch of kosher salt
- 5 TBSP melted butter
In a large bowl mix together the sourdough starter, milk and yogurt until smooth.
Add the baking powder and the flour and stir to combine to a shaggy, somewhat sticky dough.
Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours.
Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn't need to add much extra flour, if any to make it not stick to your hands.
Preheat a heavy cast iron skillet over medium-high heat.
Divide the dough into 8 pieces and roll each piece into about 1/4" thickness.
Brush one side with melted butter and place butter-side down on the skillet.
Cook for about a minute, or until the dough starts to bubble and release from the skillet.
Brush the other side with melted butter and flip.
Cook for an additional minute.
Transfer to a plate and cover with a cloth to keep warm.
Repeat with remaining pieces of dough and Enjoy!
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(My Kitchen Addition)