I often post about different recipes and uses for my sourdough starter. You might be thinking that I have a sourdough obsession. You might be right. I think I do. I have a goal to someday produce only naturally leavened baked goods.
This weeks sourdough experiment was Flatbread (also called Naan) to go along with our Garbanzo Bean Curry. I have made a yeast based Naan many times using this recipe. It is very good and to be honest, I was nervous about messing with something we like so much.
I decided that since we love our basic everyday sourdough bread I would use it as the basic dough for this recipe. My sourdough bread recipe makes three loaves. I made a single batch of it and let it set to do its souring for about 8 hours. Then I divided the dough into thirds and used one third amount for the Flatbread (the rest became a loaf and dinner rolls).
Since the recipe we love uses garlic in it, I decided to use that for our sourdough version.
I minced three gloves of garlic and kneaded it into the dough. The dough I use usually starts off rather wet and sticky due to being what I call a Minimal Knead Sourdough, but after it has time to set it becomes less sticky and dries out a bit. By the time that I was ready to knead in the garlic it wasn’t very wet at all. If it would have been I might have kneaded in a little bit of flour at that time just to make it easier to work with (sprouted flour would be good). I worked the garlic in for a couple of minutes and then divided the dough into little balls about the size of a golf ball. I covered these with a cloth and let them rise about 30 minutes or so. Then I used my rolling pin and a little flour to roll out each ball into something resembling a circle. I rolled them pretty thin but not super thin. Not as thin as I roll my tortillas. They puff a small amount while cooking so use your judgement as to how thin you want them.