Whole Wheat and Sourdough Naan

I wanted some flat breads to go with my Black Bean Soup, so I tried a Whole Wheat and Sourdough Naan recipe.

Ingredients:

• 189 grams whole wheat
• 227 grams sourdough starter (~8 ounces)
• 2 teaspoons yeast
• 1 teaspoon salt
• 0.75 teaspoon baking powder
• 1.5 tablespoon olive oil
• 130 grams yogurt

Instructions:

1. Combine all of the ingredients in a stand mixer. The dough may start  rough and shaggy.
   
2. Continue to knead dough for 5 or 6 minutes.
3. Pull out the dough, grease the bowl, cover, and let it rise for about 1 1/2 hours, or until it's doubled in bulk. (I've been using the proof setting on my Instant Pot)
4. About 20 minutes before you want to cook the naan, pre-heat oven to 500 degrees with cooking steel in center of oven.
   
5. Divide the dough into eight pieces (about 78 grams each). 
6. Flatten each piece into a 5 or 6" circle. (I put the dough balls between plastic wrap and used my tortilla press.)
7.  Place 8 naan breads on 2 pieces of parchment paper that fit your cooking steel.
   
8. Let the pieces rest, uncovered, for at least 10 minutes - 20 minutes or so is preferred.
   
9. Slide the parchment paper and naan onto the hot baking steel, bake for 3 minutes on on one side. (The bread should puff!)
10. Flip the naan, and cook for another minute.
11. Remove parchment and naan, and repeat with other set,
    
12.  Brush with melted garlic butter.

 

Carole's Notes:

We like these! I've update my recipe to bake them on parchment in a hot oven, and they puff more!
They are smaller - so lower carb!

The recipe is adapted from http://carolelikesroundfood.blogspot.com/2016/08/sourdough-naan.html and https://www.kingarthurbaking.com/recipes/whole-wheat-naan-with-raita-recipe