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Naan is the very well-known flatbread from the Indian subcontinent which is typically cooked by sticking it to the inside of a tandoor oven. Ours is made with sourdough discard and also yogurt for a double-dose of lactic sourness. The yogurt also results in a lovely silky texture.
It’s a good idea to make sure that your sourdough starter-discard be allowed to come to room temperature before using. If you keep some starter at room temperature at all times, just feed it the night before you want to use it to make naan. If you forget, feeding it early in the morning should also be sufficient. We use 100% hydration starter, which means it is composed of equal parts water and wheat flour by weight.
The recipe is written in volumetric quantities, with weights included as well. Generally, using weights gets a more reliable result. If you need to let the finished dough sit for longer than a couple hours, it is a good idea to refrigerate it so that it doesn’t over-proof. Let it come back to room temp before proceeding to shape and cook it.
Makes enough for 8 small or 4 large disks of naan.
Equipment:
well-seasoned cast-iron skillet or griddle (can also be made on a grill, of or course in a tandoor)
stand mixer (recommended) or large mixing bowl
mixing bowl for dry ingredients
pastry board or large, clean expanse of countertop for handling bread
Ingredients:
1 cup sourdough starter discard 215 g
1/2 cup milk 115 g; warm
1/4 cup yogurt 65 g
2 cup AP flour 265 g
1 tsp baking powder 5 g; use a teaspoon unless your scale is awesome
1 tsp salt 5 g; again, use a teaspoon for better accuracy for small amounts
5 Tbsp butter melted; paint onto dough before placing into the pan
Procedure:
1. In the stand mixer bowl, mix the wet ingredients together well: starter/discard, milk and yogurt.
2. In a small to medium mixing bowl, combine the flour, salt and baking powder well.
3. Add the dry ingredients atop the wet and use the dough hook to mix it together into a shaggy dough. It should be fully combined, sticky, not necessary smooth.
4. Cover it (it can stay in the mixer bowl) and let it rest 2-3 hours until it springs back well when poked.
5. Place it back onto the stand mixer and knead with the dough hook for about 2 minutes at speed 4, until the dough is degassed and silky-smooth. It should not take long.
6. Preheat the cast-iron to a medium temperature.
7. Divide the dough into either quarters or further to eighths. If you don’t want to cook all of it at once, wrap the dough balls you don’t need and freeze them.
8. The dough balls which are getting cooked can either be rolled out with a pin, or can be spread out into disks with the hands, a bit like pizza dough. The latter process tends to produce a thinner center and thicker margins, which comes out a bit more like naan made in restaurants, while using a rolling pin produces bread more similar to pita.
9. Coat one side of the dough circle with melted butter and place it butter-side-down into the pan to cook. Smaller pieces need about a minute per side; larger pieces need more like 2 minutes, but this will depend on how hot the pan is, also.
10. Butter the upper, raw face of the dough circle while the first side cooks, the turn it over and let it finish cooking on the other side.
11. Stack up finished naans to keep them warm. If they need to stay warm for longer put the stack into the oven at its lowest setting (ours goes down to 170F which is a good temperature).
12. We’ve never had leftover cooked naan, but it should freeze alright and come back okay in the microwave, perhaps with a short toast afterwards to restore a bit of external texture.
Music: www.bensound.co...
31 янв 2024
