2 servings in grams; 16 servings; ~90 cal; MFP
0.9g yeast packet
1.5g sugar
20g warm water
40g all-purpose flour
15g sour cream
0.1g Sea Salt
3.4g oil
In a large bowl, add the instant yeast, sugar, and warm water. Mix with a fork, and allow to sit for 5 to 10 minutes, until the yeast blooms and the mixture appears foamy.
Add the all purpose flour, sour cream, salt, and extra virgin olive oil to the bowl. Mix well to combine. Knead dough for 10 minutes until dough is elastic and stretchy. Cover with a clean tea towel and allow dough to rest in a warm place for 30 minutes.
Divide dough into 8 equal balls. Roll out each ball with a rolling pin until 1/4 inch thick.
Heat a heavy cast iron pan over medium high heat. Allow pan to get hot before putting the naan on. Place 1 naan onto the pan, and cook for 60 seconds until bubbles form. Flip and cook for an additional 45 seconds. The Naan dough should have large dough bubbles on the outside and be cooked through in the center.
Repeat with the remainder of the dough. Top with melted butter and a sprinkle of garlic or garlic salt as garnish. Enjoy!
https://theherbeevore.com/naan-with-sour-cream-an-easy-flatbread-recipe-without-yogurt/#recipe