Ingredients
Scale
For the dough:
- 1/2 cup low fat milk
- 1/4 cup plain yogurt
- 1 cup unfed/discard sourdough starter
- 1 teaspoon active dry yeast (optional)
- 1 teaspoon baking powder
- 1 teaspoon non-iodized sea salt
- 2 cloves garlic, peeled & chopped fine
- 2 – 2 1/4 cups bread flour
- 1/2 Tablespoon melted grass fed butter or ghee
- For oiling the dough: 1 teaspoon olive oil
To finish:
- About 3 Tablespoons grass fed butter or ghee, melted
- 2 cloves garlic, peeled & chopped fine
- About 1 – 1 1/2 teaspoons dried parsley, crumbled … or more, if using fresh
Instructions
- Preheat the oven to the lowest setting your oven will allow for proofing (for me this is 170F). Turn the oven light on.
- Put milk, yogurt, sourdough starter, yeast, baking powder, salt, garlic and 2 cups of bread flour in the bowl of your stand mixer (or a large mixing bowl). Stir to mix into a shaggy dough.
- Put the bowl into your stand mixer with the dough hook attachment and knead at speed 2 for about 5 minutes, slowly adding the melted butter alternately with additional flour as needed to make a smooth dough that’s not sticking to the side of the bowl. (If no stand mixer, mix the butter in with the first stir, then turn the dough out onto a lightly floured surface and knead by hand for 5 – 10 minutes, adding a bit more flour as needed, until you have a nice smooth, soft dough.)
- Put the olive oil on your hands and rub all over to coat the ball of dough. Set the dough back in the bowl, cover and set in the warm oven. TURN THE OVEN OFF but leave the oven light on. Let rise for about an hour (or 2 – 4 hours, if not using yeast), until doubled.
- Cut the dough into three equal parts. At this point, you can wrap each ball of dough and refrigerate for up to three days and cook fresh as desired, or if you are ready to cook them now:
- Preheat oven to 375 F. Line a baking sheet with silicone baking mat or spray with cooking spray. Cut each third of dough into 6 equal pieces. Using your hands, shape each piece into a 2 1/2 – 3 inch disc, pressing down with your palm on the dough to flatten each circle on a lightly floured surface.
- To finish: Melt the butter and stir in the garlic and parsley. Brush the melted butter over both sides of the discs of dough. Set on the prepared baking sheet. Bake at 375 F. for 10 – 15 minutes or until golden. If desired, brush the mini naan again with the garlic butter. Serve warm and enjoy!
Notes
Is it sourdough if you add yeast? I would contend that it IS sourdough because it contains sourdough starter, but if you’re concerned about adding yeast, then leave it out. Rise times will be longer without the yeast and your naan will taste more “sour”.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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