Sourdough Kefir Naan
This flatbread is made using extra sourdough starter straight from the fridge! While the heat does kill the probiotics in the kefir you’ll still get extra vitamins and minerals and a more digestible bread. Your body loves what fermentation does to bread! It unlocks the nutrients and makes digestion a breeze.
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Ingredients
- 1 cup sourdough starter – unfed, straight from the fridge
- ½ cup Kefir
- 1 teaspoon baking powder
- ½ teaspoon Celtic Sea Salt
- 2 cups flour – white or white wheats work best.
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Instructions
- Combine the sourdough starter, and kefir a medium sized bowl. Whisk together until combined.
- Add the baking powder, salt and flour. Stir to combine, just until the dough comes together. It will be somewhat sticky. Cover with a damp cloth or plastic wrap and let the dough rest in a warm place for 2 – 3 hours.
- Once the dough has rested and risen just a little bit (doesn’t have to rise much) transfer to a lightly floured service and knead for 1-3 minutes
- Cut and divide the dough into 8 pieces.
- Preheat a heavy skillet or pan over medium-high heat.
- With a rolling pin roll each piece out to about 1/4-inch thickness.
- Brush the dough with water and place it water-side down in the skillet or pan. Cook for about 1-2 minutes until the dough bubbles and releases easily from the skillet. Flip and cook for an additional 30 seconds to one minute.
- Place the flatbread on a cooling rack and repeat for remaining pieces!
- Serve with hummus, onion dip or plain!
