For this recipe you’ll want to organize your dough forward of time, beginning 18 hours earlier than you’re able to prepare dinner.
In a big bowl, mix the yoghurt, coconut milk, water and sourdough starter and whisk collectively till mixed.
In a separate bowl, combine the flour, sugar, and salt collectively. Add the dry components into your moist combine and start to mix together with your arms. As soon as a dough begins to type, flip onto a calmly floured work floor and knead till easy and spherical. The dough must be a bit sticky.
Place your dough again within the bowl, cowl, and depart to ferment at room temperature. After 4 hours, place the dough within the fridge for an additional 12 hours to show. This offers loads of time for the dough to develop a wealthy taste and texture.
After 12 hours, take away the dough from the fridge and permit it to come back again to room temperature for two hours.
Hearth up your Ooni pizza oven. Purpose for 725°F (400°C) on the stone baking board inside. You possibly can verify the temperature of your oven shortly and simply utilizing the Ooni Infrared Thermometer.
Flip your dough onto a calmly floured work floor and divide into small, 40g balls. Along with your rolling pin, roll every ball into small 2cm thick circles, then brush with a skinny layer of melted garlic butter or ghee. Utilizing a small quantity of flour, mud your Ooni pizza peel and lay your naans on prime.
Slide the naans off your peel and into your Ooni pizza oven. Prepare dinner for 1 minute, turning each 15 seconds or so. For those who see any massive air bubbles, pinch them down together with your peel.
As soon as the sides flip golden brown, take away the naan and punctiliously flip it over. Slide the naan again in your oven and let the opposite aspect prepare dinner for an additional minute.
When you see a pleasant coloration all spherical, take away the naans from the oven and slide onto a picket peel or serving board. Serve sizzling and contemporary!
