Sourdough Naan Food

SOURDOUGH NAAN

Sourdough Naan image

Have you ever heard of naan? It's a leavened flatbread that's popular in Indian cuisine.

Categories baking

Time 16h45m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1 c. (240g) Active Sourdough Starter (See Notes)
1/2 c. (120g) Water
1/3 c. (85g) Plain Whole Milk Yogurt
3 1/4 c. (463g) Unbleached All-Purpose Flour
1 1/2 tsp. Unrefined Sea Salt
2 tsp. Honey Or Cane Sugar
3 tbsp. Ghee Or Olive Oil
1 Large Egg

Steps:

Place all of the ingredients into the bowl of a stand mixer. Give it a brief stir with a whisk or wooden spoon to make a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 8 minutes. Cover and allow to ferment and rise for 6-8 hours, or until doubled in bulk.Preheat a cast iron skillet over high heat. If you have 2 cast iron skillets, get them both going to cut down on cooking time.Place the risen dough onto a well-floured work surface. Form into 12-16 balls, depending on how large you want the final naan to be. Roll each ball into a circle that's 1/8-inch thick and about 6 inches across. Place a circle of dough onto the preheated skillet. Cook for 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places. Remove to a plate and repeat with the remaining dough.Serve warm or at room temperature. Note: An active sourdough starter is one that has been fed 8-12 hours previously and is active and bubbly. I keep my sourdough starter at 100% hydration, which means I feed it equal weights (not volumes) of water and flour.

SOURDOUGH NAAN FLATBREAD

Sourdough Naan Flatbread image

This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.

Provided by Melissa Johnson

Categories Recipes

Time 43m

Yield 8

Number Of Ingredients 8

Ingredients

275g organic all purpose flour (2 heaping cups) I often substitute in a portion of whole grain flour.
200g sourdough starter (2/3 cup stirred down)
125g milk⁠ (~1/2 cup) Add more or less milk to accommodate different yogurt styles.
75g yogurt⁠ (1/4 cup)
5g salt⁠ (1 tsp)
Flour for your countertop
Oil or butter for your rolling pin
Optional: Minced garlic and cilantro or other herbs to add to the dough before rolling it flat, or to combine with melted butter and brush on the flatbreads after they are cooked.

Steps:

Mix all of the ingredients in a bowl and then hand-knead for a few minutes. Add extra flour if the dough is too sticky or more milk if it's too dry. ⁠
Cover the dough and let rise by 70-100%. This can take several days in the refrigerator or 4-8 hours at room temperature (or more), depending on the temperature and starter ripeness.
Scrape the dough onto a floured countertop, de-gas and divide it in eight pieces. I cut the dough like it is a pie. This is a good time to add minced garlic, chives or herbs if you want. Keep the pieces small, though, to not break the dough when you roll it flat.
Roll the triangles into eight balls, keeping track of which ball you made first so this can be the dough you fry first. I no longer do a final proof, finding that the bread is more bubbly this way. You simply need about 10 minutes between making the first ball and trying to roll it flat for the gluten to relax again.
On your stovetop, preheat a 10-inch or larger cast iron pan to "medium." You'll arrive at the perfect temperature for your pan and burner via trial and error.
Roll out your first ball to a little less than 1/4 inch thick . I very lightly flour my counter and very lightly oil my rolling pin.
Transfer the dough to the hot frying pan and cook each side for 1-2 minutes. Flip when the top of the dough bubbles and the sides curl under.⁠ You're aiming for brown spots, so adjust your heat accordingly.
Place the cooked naans on a rack to cool. You should have time to roll one dough while frying another. When all the naans are cooked and cool, cover or wrap them so they don't dry out.⁠ You can also brush them with melted garlic-and-herb butter while they're warm if you want.
You can freeze and reheat the naans in the toaster.

23 BEST SOURDOUGH DISCARD RECIPE COLLECTION

23 Best Sourdough Discard Recipe Collection image

If you're looking to reduce waste, these creative and easy sourdough discard recipes are here to help. From cookies and biscuits to cake and muffins, you won't be disappointed.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 23

Ingredients

Sourdough Oatmeal Cookies Recipe
Sourdough Biscuits
Sourdough Crescent Rolls
Sourdough Bread with Discard
Sourdough Pancakes
Sourdough Chocolate Cake
Sourdough Discard Crackers
Sourdough Blueberry Muffins
Sourdough Discard Waffles
Sourdough Discard Cinnamon Sugar Cake Donuts
Sourdough Soft Pretzels
Sourdough Crumpets
Cheesy Sourdough Popovers
Ultimate Sourdough Banana Bread
Sourdough Pizza Crust
Sourdough Brownies
Sourdough Crepes
Sourdough Pumpkin Bread
Sourdough Naan
Rustic Sourdough Pasta
Sourdough Sugar Cut Out Cookies
Sourdough Discard Dumpling
Sourdough Granola

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

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Mix the dough: Mix the wet ingredients in a large mixing bowl. Add the flour and use your hands to incorporate the ingredients until they are well combined and there are no dry bits left in the bowl. The dough will be stiff. Cover the bowl with plastic and let rest at room temperature until doubled in size. In my 68°F ( 20°C) kitchen, it takes roughly 8 hours. Warmer kitchens will take less time, colder kitchens will take more time.
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For this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook.
In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined.
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Add all of the ingredients to a mixing bowl and bring together into a shaggy dough. Allow the dough to rest for around 10 minutes.
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Now add the milk and starter to the flour mixture and start kneading at low speed. Knead just enough to combine all the flour and water. ( leave no dry flour) It would take a minute or so.

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Place 200g of fully fed and active starter in a large mixing bowl. Add the flours, salt, yogurt and oil to it. Mix everything and begin to knead while slowly adding the water. If measuring by volume add enough water to just get all the flour wet. Once the mix comes together cover and set aside for 20 minutes (Notes).
After 20 minutes uncover and knead for 10 minutes to get a very soft and pliable dough. If the dough feels very tight add a few drops of water, on the other hand if it feels too sticky add a few teaspoons of flour. Try to keep the additions to minimum. The dough becomes more elastic as you knead. Form into a ball and place in an oiled bowl. Turn to coat all sides of the dough with oil. Cover and set aside to rise for at least 4 hours, till doubled. If the kitchen is warm and the dough seems to rise very fast, transfer to the fridge to slow down its progression.
Uncover and punch down the dough. Divide into 8 pieces. Form each piece into a ball. Cover and let rest for 10 minutes.
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In a large bowl, mix together all your naan ingredients till combined. The mixture will feel a bit shaggy and sticky. I find it best to use my hands to mix the ingredients.
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Calories 228 per serving

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EASY NO-WAIT SOURDOUGH DISCARD NAAN (NO YEAST ...

Naan is a new sourdough application of I have been experimenting with. While crusty sourdough bread is delicious, it’s also nice to have a few more immediate sourdough recipes and ideas in your hip pocket. I have a tried and tested simple and fast sourdough pancake recipe for both savoury and sweet pancakes but I’ve wanted to test out new ...
From documentingsimpleliving.com

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SOURDOUGH NAAN - YOUTUBE

Delicious Sourdough Naan , Indian flat bread made with sourdough discard/sourdough starter. For detail recipes please visit, http://zestysouthindiankitchen....
From youtube.com

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GLUTEN-FREE SOURDOUGH NAAN BREAD RECIPE - CULTURES FOR HEALTH

Carefully transfer rolled naan to preheated griddle and cook for 2-4 minutes on the first side or until the top has bubbled up and the bottom and edges have started to brown. Flip and cook an additional 2-3 minutes. Remove to a clean cloth or paper towel. Drizzle cooked bread with olive oil and repeat with remaining naan dough.
From culturesforhealth.com

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SOURDOUGH NAAN BREAD - THE MILLER'S DAUGHTER

1 tbsp olive oil. 2 generous tbsp natural yoghurt. melted butter or ghee for frying. optional toppings - herbs (coriander / parsley), chopped garlic, onion seeds, chilli, chilli flakes. METHOD. Weigh out your water and sourdough starter, and stir gently in a large mixing bowl to combine. Weigh out your flour and salt and add to the mix, along ...
From themillersdaughter.co.uk

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BEST RECIPES USING SOURDOUGH STARTER! - THE GINGERED WHISK

This collection of sourdough recipes has all the variation you need, including traditional bread recipes like sourdough challah, and quick easy sourdough recipes like sourdough naan, skillet sourdough cornbread, and more! From sweet to savory, there are so many recipes using your sourdough starter just waiting for you! Sourdough Tortillas . Sourdough tortillas are an …
From thegingeredwhisk.com

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FOOD GEEK SOURDOUGH NAAN - ALL INFORMATION ABOUT HEALTHY ...

Sourdough naan bread recipe - great with any curry - Foodgeek new foodgeek.dk. Curries must be served with Naan Bread. This is my recipe for Sourdough Naan Bread. The curries that the British people love stem from India, brought to the Great Britain under the British rule of India 1858 to 1947 known the British Raj. Naan is a type of flat bread ...
From therecipes.info

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SOURDOUGH NAAN - THE BAKING NETWORK

Sourdough Naan. This is my personal take on naan, a yummy, leavened flat bread. Naan is a traditional Asian and Indian bread served with saucy foods like curry. This formula is an easy, at-home method, utilizing sourdough as the leavening and using a hot baking stone instead of a time honored tandoor. If you are seeing this message but are not ...
From thebakingnetwork.com

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