My dear Sourdoughmaniacs,
Feeling hungry? Well, we can’t have NAAN of that! So, grab a trusty frying pan and let’s get starte(r)d.
PREPPING THE LEVAIN
- 10 g bubbly active starter
- 40 g white all-purpose or T 500 flour
- 30 g water
(for approximately 8 pieces of naan bread)
THE MAIN DOUG
- 300 g white all-purpose or T 500 flour
- 100 g wholegrain spelt or wheat flour
- 150 g full-fat yogurt (it should be thick and compact, not liquid!)
- 70 g water (or more if needed)
- 8 g salt
- Some extra water to give the naan bread a light wash before frying.
- 4 finely minced cloves of garlic
- 2 parsley sprigs
- 4 tablespoons of melted butter or olive oil
- Salt to taste
MAKING THE DOUGH
Combine the flours in a bowl and mix them thoroughly.
Mix the water and yogurt and stir, then add the salt and the levain in too.
Slowly pour the liquid mixture to the flour and stir constantly.
Start kneading and knead until you have a pliant and slightly compact dough.
Cover and leave at RT until it doubles in size then store in the fridge overnight.
The next day, wait for the dough to warm up to RT.
Then divide the dough into 8 equal parts on a well-floured surface.
Shape the pieces of dough into balls, cover them, and let them rest for at least 20min.
Then roll out the balls into a flat oval shape.
Smear the top with water.
FRYING IN A PAN
Place the ovals watered side down into a medium hot frying pan without any oil.
When you see bubbles forming on the top layer and the sides turning up, flip the breads.
Fry on the other side too.
The naan bread is ready when it forms its trademark brown “freckles”.
After the naan breads are done, top them with melted butter and garlic.
Move them onto a rack to cool for a minute or two, then place into a closed container so they soften.
Serve while they are still warm.
FOTO: Nik Jarh