Sourdough naan
Featured Recipe from the 2023 Mid-Atlantic Grain Fair by Chef & Culinary Educator Jayashree Iyengar of Popping Mustard Seeds
Makes 4
Naan is one of the ancient breads of India, made from the time of early Indus Valley civilization which flourished in the northern part of India at about 2500 BCE. Traditionally, naan is made in a long cylindrical upright coal oven called the tandoor. Today, naan is still mostly eaten in north India and made in a tandoor or a griddle. Naan can be made using sourdough starter or yeast; the process for making naan with both types of leaven are below!
Materials
Measuring cups & spoons
Rolling pin- Thin Indian rolling pins are available at Indian stores. French pastry rolling pins work well as an alternative, but any rolling pin will work.
Griddle & heat resistant spatula- Skillet can also be used; cast iron or non-stick works well but avoid stainless steel
3 medium sized bowls with towel & lids to cover
Ingredients (Sourdough)
Whole wheat flour – 1 cup + some for rolling
Sourdough starter/discard – ½ cup
Baking powder – ½ tsp
Baking soda – ¼ tsp
Salt – 1 tsp
Water – about 1/3 – ½ cup
Butter – 1 tsp
Optional ingredients:
Nigella (kalongi/onion) seeds – 1 tsp
Garlic – 1 large clove minced/crushed
Instructions (Sourdough)
In a large mixing bowl, mix the sourdough starter with flour, baking powder, baking soda, and salt. Combine to form a shaggy dough. Cover the bowl with a lid and let it sit for at least 1-2 hours for proofing. The dough should be soft and spring back when you gently push with your fingers.
Spread a teaspoon of oil on a cast iron griddle (tava) or skillet and preheat heat it on medium high heat (non-stick skillet can also be used without any oil for seasoning). Turn off the heat.
When the dough is ready, knead it with extra flour if needed and divide into 4 equal size balls.
Dust flour lightly on a smooth surface for rolling. Take one ball and roll it into an oval shape (about 8 inch long). Use more flour if needed to prevent dough from sticking.
Reheat the griddle until is hot (sprinkle of water on the surface should sizzle). Place the rolled-out naan on the hot griddle and sprinkle the toppings and press them down softly using a spatula or flat spoon.
When bubbles begin to form on the surface, flip the naan and cook the other side for a few seconds. If needed flip to back and forth to make sure both sides are well cooked. Remove from heat, top it with butter on one side and store in a covered serving dish.
Repeat Step 6 for each rolled out Naan.
Ingredients (Yeast)
Bread flour – 1 cup + some for rolling
Active dry yeast – ¾ tsp
Plain yogurt – 1 tbsp
Sugar – ½ tsp
Lukewarm water – about 1/3 – ½ cup
Salt – ½ tsp
Butter – 1 tsp
Instructions (Yeast)
Dissolve the yeast in 2 teaspoons of water. Set aside.
In a large mixing bowl, add the flour, yeast mixture, yogurt, sugar and salt. Add remaining water a little at a time to make a shaggy dough. Cover the bowl with a lid and let it sit for about 1-2 hours.
Two methods:
a) If using a griddle: spread a teaspoon of oil on a cast iron griddle (tava) or skillet and preheat heat it on medium high heat (non-stick skillet can also be used without any oil for seasoning). Turn off the heat.
b) If using an oven: Preheat the oven to 450 degrees Fahrenheit.
When the dough is ready, add extra flour to make it into a soft, smooth ball. Divide it into 2 equal size balls.
Take one ball and roll it and stretch it like a pizza dough on a clean smooth surface. Gently use your finger tips or a light rolling pin to form an oval shape (about 1/8 inch thick).
Griddle Method:
a) Reheat the griddle until it is hot (sprinkle of water on the surface should sizzle). Place the rolled-out naan on the hot griddle. Sprinkle the desired toppings and press them gently into the dough using a spatula or flat spoon.
b) When bubbles begin to form on the surface, flip the naan and cook the other side for a few seconds. If needed flip back and forth to make sure both sides are well cooked. Remove from heat, top it with butter on one side, and store in a covered serving dish.
Oven Method:
a) Place the rolled out naan on a baking sheet lined with parchment paper. Sprinkle on the desired toppings and press them gently into the dough using a spatula or flat spoon.
b) After 3 minutes, turn the naan and let it cook for bout 3 minutes on the other side. Check to make sure that the naan is cooked and has reached the desired softness. Remove from oven, top it with butter on one side, and store in a covered serving dish.
Repeat Step 5/6 for each rolled out Naan.