for 4 pieces

Sourdough

50 g	sourdough starter (see note)
1 ½ dl	water
1 tsp	salt
1 tsp	sugar
200 g	white flour

To shape

2 tbsp	white flour
2 tbsp	olive oil
1	garlic clove, squeezed

To serve

150 g	plain greek yoghurt
100 g	smoked salmon slices
4 sprig	dill, torn into pieces
50 g	caper berries, cut in half
1	organic lemon, use a little grated zest

How it's done

Sourdough

Place the sourdough starter in a bowl along with all the other ingredients up to and including the sugar, whisk thoroughly. Add the flour, mix with a wooden spoon to form a moist dough. Cover the dough, leave to rest at room temperature for approx. 2 hrs.

To fold

With wet hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 30 mins. Repeat this step three more times. Cover the dough and leave to rest in the fridge for approx. 8 hrs. or overnight.

To shape

Divide the dough into quarters on a well-floured surface, shape into balls, cover and leave to rest at room temperature for approx. 2 hrs. Stretch each dough ball into an oval approx. 5 mm thick. Mix the oil and garlic, glaze the flatbreads. Cook the flatbread in a hot non-stick frying pan for approx. 4 mins. until bubbles appear on the surface. Turn the flatbread, continue to cook for approx. 4 mins. Remove from the pan, allow to cool slightly on a rack, cook the remaining flatbreads in the same way, leave to cool.

To serve

Spread yoghurt on top of the naan breads. Add the salmon and the remaining ingredients.

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