'Making naan with sourdough starter is not only the real deal but also results in a greater depth of flavor and a better tasting naan.'
In a large mixing bowl, combine the flour with the sugar, salt, and nigella seeds. Stir to combine and make a well in the center.
Pour this mixture into the well in the center of the flour mixture and combine with your hands. Keep a bowl of lukewarm water nearby and with your hands sprinkle some water on dry spots in the mixture. You'll likely need a couple tablespoons all told. Knead the dough to make a soft and sticky ball. Tightly cover the mixing bowl with plastic wrap and let it rise in draft-free place, such as an unlit oven for 2 hours.Divide the dough into 10 to 12 equal sized balls. I find it helpful to use a scale to divide the dough into balls of approximately 90 grams each, but you can eyeball it too.Take each ball, make a little hollow shape in the middle with your thumb and bring up the sides to cover the hollow. Pinch the sides to seal the hollow.
Transfer the stretched naan onto the hot pizza stone or steel. In the restaurant I would do this with a pizza paddle but at home I dust a wooden cheese board with a handle. This step is slightly tricky as it has to go in flat—it took me a few times to get the hang of it. Dust the paddle/board with flour and make sure the naan is not sticking to the paddle and slide out in one fluid motion.
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