This and That

Random bits of my life

Tender, Flaky, Sourdough “Naan”

Posted by Avital Pinnick on August 16, 2009

Sourdough "naan"

I write the word “naan” in quotation marks because it isn’t really naan. It just looks like naan and was cooked using the stove-top method.

I forgot to start the sourdough bread the night before. My aging starter hadn’t been fed for a while. Making a pan-cooked bread seemed to solve both problems.

This recipe isn’t fast but it is easy, although you’ll get flour all over everything. By the time I’d finished I had to clean my camera all over with a lens blower, and this was after I had taped a plastic bag over the controls.

But the results are worth it. The bread is tender and flaky — delicious on its own or spread with soft cheese.

If you’re watching your weight, you’ll note that there is no fat in this bread unless you count the oil used to grease the bowl while rising. Actually, I forgot to oil the bowl. You can do that, if you don’t mind scraping the dough out with a rubber spatula later and working in more flour so that it isn’t sticky.

Note: If you don’t have a sourdough starter around the house, substitute 1 1/4 cups water and 1 tsp dry active yeast for the 1 cup sourdough starter and 1/2 cup water. You won’t get the characteristic tang of sourdough but it will be tasty.

Sourdough Naan

Yield: 10 flatbreads

1 cup starter
1/2 cup water
3 cups flour (I used both white and whole wheat)
2 tsp salt
1 tsp thyme
1 tsp oregano

Mix all ingredients into a stiff dough. Add the last cup gradually if your dough is drier than mine was. Knead the dough for a few minutes in a floured bowl. Scrape the bowl, oil the bowl and the dough, cover with plastic wrap, and let ferment at room temperature for a couple hours. Your dough will not rise much if your starter is cold from the refrigerator, but this doesn’t seem to make much difference.

Heat a cast iron frying pan on medium heat. Divide the dough into about 10 balls (the size of a large plum). Roll out one ball on a *well* floured board. You don’t want any sticking because the bread will tear. The circles should be fairly thin and about 7″ wide.

Cook the dough circle in the ungreased frying pan for about 3 minutes. If it puffs up slightly, that’s great. That gives the dough its flaky layers. When it is brown and speckled on the bottom, flip the naan over and cook the other side. Roll out the next dough ball and cook it. (It’s better to roll them out individually. If you roll them out all at once, they tend to stick to the board because they will start rising.)

These are wonderful straight from the pan, but you can let them cool, wrap tightly in foil, and freeze.

If you want to be really decadent, drizzle melted garlic butter on top.

  • My recipe for sourdough focaccia
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  • 3 Responses to “Tender, Flaky, Sourdough “Naan””

    1. Devo K said

      Thanks for participating in the November KCC! Please don’t forget to spread the word and post a link to it in your blog. Happy Thanksgiving!

    2. Leora said

      This sounds delicious and fast. I just learned how to make sourdough, so I actually have some!

      >drizzle melted garlic butter
      yum

    3. […] Domestic goddess today: two loaves of whole wheat sourdough, sprouted lentil yum, red cabbage yum, sourdough started naan and puffed rutabaga gratin.  That’s a lot of food, […]

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