Sourdough Namaste Naan

Let's Cook

1. Step 1.

   In a medium mixing bowl, combine ½ cup sourdough starter, 2.5 ounces (about ½ cup) whole wheat flour, and ¼ cup lukewarm water. Stir well. Cover the bowl with a plastic bag or towel and let it rest at room temperature (around 70°F) for 8 to 12 hours, until the sponge is active with bubbles on the surface.

2. Step 2.

   The next day, in a small bowl, combine 2 tablespoons lukewarm water with a pinch of unbleached white sugar. Sprinkle ¼ teaspoon active dry yeast over the water and let it sit for 5 to 10 minutes, until frothy and active.

3. Step 3.

   Stir the yeast mixture into the sponge. Add 3 tablespoons plain whole milk yogurt (room temperature) and 2 tablespoons extra-virgin olive oil. Stir well.

4. Step 4.

   In a separate medium bowl, mix together 4.5 ounces (about 1 cup) whole white wheat flour, 1 teaspoon fine sea salt, ½ teaspoon ground turmeric, ¼ teaspoon ground cardamom, 1 teaspoon unbleached white sugar, and a pinch of baking soda.

5. Step 5.

   Incorporate the flour mixture into the wet mixture using a spatula or spoon. Add a couple more tablespoons of white bread flour if needed to bring the dough together; it should stay soft and not stick to your hands. Avoid adding too much flour.

6. Step 6.

   Transfer the dough to a lightly floured surface. Knead by folding and pushing for 3 to 5 minutes, until the dough springs back when pressed. Clean and dry the sponge bowl, coat it with the remaining ¼ teaspoon extra-virgin olive oil, and place the dough in the bowl. Cover with a plastic bag or dish towel and let it rise in a warm place (78 to 82°F) for 1 to 2 hours, until almost doubled in volume.

7. Step 7.

   While the dough rises, place a griddle or pizza stone in the oven and preheat to 500°F. Allow 30 to 45 minutes for the stone to heat thoroughly.

8. Step 8.

   Once the dough has risen, remove it from the bowl and press lightly to deflate. Divide the dough into six equal parts using a dough scraper or knife.

9. Step 9.

   On a floured surface, roll one piece of dough into an 8-inch oval shape using a floured rolling pin. Repeat with remaining dough pieces.

10. Step 10.

    With moist hands, place one rolled naan oval on your palm and carefully flip it onto the hot griddle or pizza stone in the oven. Place 2 to 3 pieces at a time if space allows. Bake for 1½ minutes, then check if the naan has puffed slightly. Flip each naan with tongs or a spatula; the bottom should have brown freckles. Bake for another 1½ to 2 minutes. Note that subsequent batches may take slightly longer as the oven cools from opening the door.

11. Step 11.

    After baking, brush each naan lightly with melted unsalted butter or ghee. Serve the naan in a basket or on a platter.