sourdough naan
Friday, May 25, 2012 at 9:57PM

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.


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.

Article originally appeared on Panamint Handmade (
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