sourdough naan

Yesterday's curry recipe was found due to a friend of mine finding a naan recipe on Dinner with Julie.  Naan is just bread so I figured what the heck.  I did start it three days ahead of time so it could have lots of time for the yeastie beasties to develop flavor and I always use sourdough any more.

I would have to say sourdough naan turned out quite tasty.  When eaten plain, they are a little bland but when combined with the curry, they are perfect.  The bland mellows the spicy but does not cut it.  The flavor is still there.  It does take a little time and is a lot like make tortillas.  I did not wish to use any extra flour so I did all the forming by hand and with out my rolling pin.

Naan

sourdough starter

3/4 cup water

1 cup flour

1 teaspoon sugar

1/2 teaspoon salt

1/4 cup olive oil

1 egg

5 tablspoons yogurt

3 to 4 cups flour

The night before, mix the starter with 3/4 cup water and 1 cup flour.  Cover and let sit out for at least eight hours or until bubbly.

Remove a bit of sourdough for the starter for next time.

Into the starter, mix the sugar, salt, oil, egg, and yogurt.  Mix in three cups flour.  You want a soft pliable dough.  Add a bit more flour if needed.  Cover and let rise until double or put in a ziploc and let rise in the refrigerator (this is what I did, for three days).

Heat a cast iron skillet or griddle until very hot.  Divide the dough into eight.  Roll out each piece until it is a circle.  Brush each side with oil and cook on the griddle until bubbles appear and are blistered.

Eat with your curry.  Smile because your belly is happy.