Popular

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients. Mix on low speed until a soft, smooth dough forms, 3 to 5 minutes. If the dough is not beginning to pull away from the sides of the bowl or seems too wet, add more flour, 1 tablespoon at a time.

Turn the dough out onto a clean work surface and knead, sprinkling the surface with flour as needed to prevent sticking, until springy, about 1 minute. Grease your palms with ghee, then use them to coat the dough. Return the dough to the bowl, cover, and let rise at room temperature until doubled in size, 60 to 75 minutes.

Gently deflate the dough, then transfer it to a clean work surface and divide into 8 pieces (about 100g each). Shape each piece into a tight ball, arrange on a lightly floured baking sheet or section of your work surface, and lightly dust the tops with flour. Cover and let rise at room temperature until noticeably puffy, about 30 minutes.

Towards the end of the rise time, preheat a 10″ or 12″ cast iron skillet over medium-high heat.

Working with one ball of dough at a time and keeping the rest covered, use your hands or a rolling pin to stretch or roll the dough into a 6″ to 7″ round, depending on your preferred thickness.

Brush the round liberally with water and place, moistened side down, in the hot skillet. Cover with a lid and cook until the edges are opaque and bubbles form all over the surface, 1 to 2 minutes. Flip and cook on the second side, uncovered, until golden and cooked through, 1 to 2 minutes more. Remove the sourdugh naan from the pan, brush with melted ghee, and sprinkle with sea salt; top with additional toppings as desired. Wrap in a lint-free kitchen towel or place in a tortilla warmer to keep warm.

While one naan is cooking, shape or roll out the next, repeating until all the naan have been cooked.

Sourdough naan are best enjoyed the day they’re made. Store in an airtight container on the counter for up to 2 days, or freeze for longer storage.