Probably not super authentic, but it is tasty.

The dough can be kept in the fridge. Just pinch off a chunk whenever you want some naan and leave the rest in the fridge to ferment a little more. I suspect you could keep doing this for at least three or four days. Eventually the dough will overferment and the gluten will start to break down, but it should keep reasonably well for at least a few days. Maybe longer. I don't think this batch is going to last long enough for me to test its limits!

Sourdough Naan

From Sourdough Companion

Ingredients

• 332g (166% hydration) starter/preferment
• 416g flour¹
• 8g salt
• 5g sugar
• 37g oil²
• 148g plain yogurt
• 1 large egg

Directions

1. First, get your starter ready. I did this by taking out 25g of 100% hydration starter in the morning and feeding it with 30g of flour and 30mL of water. In the evening I fed it again with 85g of flour and 164mL of water. Let that ripen overnight and it should be ready to go in the morning.
2. Now mix your flour(s), salt, and sugar.
3. Make a well in the centre and pour in the starter and oil.
4. Beat the egg with the yogurt and pour that in as well.
5. Mix, working from the centre outward until all the flour has been incorporated.
6. At this point you can either cover the dough and let it ferment at room temperature for a few hours or transfer it directly to the fridge.
7. Once the dough has had a chance to do a bit of rising, you can start using it to make naan: Get a large skillet very hot, tear off a lump of dough and round it into a ball, stretch it fairly thin and drop it onto the hot skillet. Once it's cooked and has some dark spots on one side, flip it over to cook the other side. While the second side is cooking, brush the first side with a bit of ghee. (Feel free to add some garlic, cilantro, and/or chilies as well!)

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¹ The original recipe calls for all-purpose flour. I opted to use a mix of all-purpose and hard whole wheat flour. I think I used ~100g whole wheat flour. The rest was AP. ^Back
2 The original recipe calls for olive oil. I used corn oil. Next time I'd be tempted to try melted ghee. ^Back