Buttermilk Naan
Recipe by: Yiggy Uploaded by Drimble Wedge
Some of the more traditional recipes I've seen will use yogurt instead of buttermilk, one time I tried it they came out fine the other time I cooked them too long and they turned out like shoe leather. Adding lots of yogurt puts a lot of protein in before getting the right amount of moisture as opposed to a few splashes of buttermilk, so you have to be careful about them getting tough. Now whenever I make it I just use buttermilk.
Get all your supplies ready.
To start, soak 1 tbsp of yeast in half a cup of warm water with a tbsp of brown sugar for thirty minutes. Add ten ozs of bread flour, 1 tsp of salt and 1/2 a tsp of baking soda to a mixing bowl. Once yeast is ready, add to the flour and mix. Once combined, add the buttermilk. I added roughly a cup and a half but didn't really measure.
Turn out on a dusted surface and incorporate more flour by kneading until you get a smooth dough. You want the dough to be soft and a little tacky. If you have little bits of dough sticking to the board while you need, thats fine. Don't add more flour, use a scraper to add the dough back in.
