Sourdough Naan Recipes
SOURDOUGH NAAN
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
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
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
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.
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SOURDOUGH NAAN - ZESTY SOUTH INDIAN KITCHEN
From zestysouthindiankitchen.com
5/5 (140)Calories 476 per servingCategory Main Course
- In a medium bowl mix everything including, flours, milk, yogurt, sourdough discards, salt, sugar, baking soda and knead for 8-10 minutes until smooth dough .
- Leave the dough for rest at room temperature to 2- 4hours. Then divide the dough into 8 equal pieces and place it in a lightly greased glass tray. And refrigerate overnight.
- When you are ready to make Naan, heat cast iron Griddle. Heat it in medium flame. Then when it is heated. Roll dough into tear shape or oval, top with garlic/ cumin seeds/ kalonji( nigella seeds) and spray water on one side the dough.
- Place the dough which you spray water on the heated griddle, reduce to flame to low medium and cook until the bubbles start appearing.
SOURDOUGH NAAN RECIPE: YEAST FREE SOURDOUGH NAAN BREAD
From pantrymama.com
4.8/5 (4)Total Time 11 hrsCategory Bread, Side DishCalories 179 per serving
- 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.
- Once the dough has rested, scrape it out of the bowl onto your kitchen counter and knead vigorously until the dough becomes soft and elastic. You shouldn't need additional flour (you really want to avoid adding any as it will toughen the dough).The dough will be slightly sticky, but you should be able to handle it without having dough stuck to your fingers.
- Once the dough has been kneaded, place it in a bowl and cover with plastic wrap. Allow it to rest and ferment until it's doubled. Placing it somewhere warm is ideal (see notes).
- Once the dough has fermented, it's time to shape the naan breads. To do this you need to divide the dough into 12 equal pieces (you can make bigger or smaller naan - just adjust your pieces to suit). I find using a scale means they are all the same and cook uniformly.
EASY FOOLPROOF SOURDOUGH NAAN RECIPE - THE GINGERED …
From thegingeredwhisk.com
4.5/5 (270)Total Time 3 hrs 20 minsCategory BreadCalories 232 per serving
- Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing when you can gently dent the dough with your knuckle and it springs back. If your house is warmer, this could take less time. If your house is colder, it may take more time.
- Dump out on a lightly floured counter and knead for a minute or two, until smooth. You shouldn’t need to add much extra flour, if any to make it not stick to your hands. It will still be tacky but not overly sticky.
EASY SOURDOUGH NAAN FLATBREAD RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
5/5 (11)Category Side DishCuisine IndianCalories 186 per serving
- 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.
- Divide and shape: Turn the dough out onto your work surface and use a bench scraper to divide the dough into 8 equal pieces, about 78g each. Shape each piece into a ball and cover them with a kitchen towel. (At this stage the dough balls can be stored in a covered container, in the fridge for up to 3 days before cooking.)
- Preheat skillet: While the dough is resting, preheat a cast iron skillet over medium-high heat for 10-15 minutes. If you are worried about sticking, feel free to oil the skillet, but I find it's not necessary.
- Roll dough: Working with one ball of dough at a time, use a rolling pin to roll the dough into a round shape with a 1/8" thickness. Use a little flour if necessary to prevent sticking. The dough rounds should be about 6" in diameter.
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