Sourdough Naan

For this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook.

In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined.

In a separate bowl, mix the flour, sugar, and salt together. Add the dry ingredients into your wet mix and begin to combine with your hands. Once a dough starts to form, turn onto a lightly floured work surface and knead until smooth and round. The dough should be a little sticky.

Place your dough back in the bowl, cover, and leave to ferment at room temperature. After 4 hours, place the dough in the refrigerator for a further 12 hours to prove. This provides plenty of time for the dough to develop a rich flavour and texture. 

After 12 hours, remove the dough from the refrigerator and allow it to come back to room temperature for 2 hours.

Fire up your Ooni pizza oven. Aim for 400°C (725°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.

Turn your dough onto a lightly floured work surface and divide into small, 40g balls. With your rolling pin, roll each ball into small 2cm thick circles, then brush with a thin layer of melted garlic butter or ghee. Using a small amount of flour, dust your Ooni pizza peel and lay your naans on top.

Slide the naans off your peel and into your Ooni pizza oven. Cook for 1 minute, turning every 15 seconds or so. If you see any large air bubbles, pinch them down with your peel.

Once the edges turn golden brown, remove the naan and carefully flip it over. Slide the naan back in your oven and let the other side cook for a further minute.

Once you see a nice colour all round, remove the naans from the oven and slide onto a wooden peel or serving board. Serve hot and fresh!