Naan is like pizza dough or a thick flour tortilla. One of the things I love about it is you can use your leftover sourdough starter to make it. This recipe comes from Peter Reinhart's book, "Whole Grain Breads". The recipe in the book does not use sourdough but here is how to use your starter.
Recipe (Whole Grain Breads)
3 1/2 c. Hard Red or White (454g)
1 1/8 tsp. salt (9g)
1 tsp. instant yeast (4g)
1 1/2 c. +2T (369g) buttermilk or soy milk, or water combination
2 T. butter melted (28g)
Recipe (Whole Grain Breads)
3 1/2 c. Hard Red or White (454g)
1 1/8 tsp. salt (9g)
1 tsp. instant yeast (4g)
1 1/2 c. +2T (369g) buttermilk or soy milk, or water combination
2 T. butter melted (28g)
Example of how I used my Desum
Desum weight 463g at 75% hydration
To find out how much flour and water is in 463g this is what you do
463g Desum = 265g flour
1.75
465g Desem - 265g flour = 198g water
This piece of Desum is made up of 265g of flour and 198g of water
Adjusted Naam Recipe From Below
189g Hard White flour
9g salt
4g instant yeast
171g buttermilk
28g butter
Dough weight 684g divided by 8 = 108g ea
Desum weight 463g at 75% hydration
To find out how much flour and water is in 463g this is what you do
463g Desum = 265g flour
1.75
465g Desem - 265g flour = 198g water
This piece of Desum is made up of 265g of flour and 198g of water
Adjusted Naam Recipe From Below
189g Hard White flour
9g salt
4g instant yeast
171g buttermilk
28g butter
Dough weight 684g divided by 8 = 108g ea
Directions
In mixer add flour, salt, yeast, melted butter, buttermilk or combination of water with the liquid. Put on the paddle attachment and mix on low speed until it comes together. Switch to the dough hook and kneed for about 3 minutes until it forms a ball. It will be slightly sticky, especially if you used your sour dough starter. If it's too wet, add a bit more flour about 1 tablespoon for now.
Take it out of the bowl and kneed a couple of times on the counter. Let it rest about 5 minutes on the counter. You can ferment it overnight if you like in a covered container. Since I used my sour dough starter I skipped this step and made them right away for dinner.
The recipe calls for the dough to be cut into 5 pieces. I find this is too large of a serving size for me. I divided the dough into 8 pieces (108g) each.
Roll each piece into a ball cover them with plastic to raise double in size. This was about 30 minutes, but if the dough was cold it will take longer.
Roll out to about 8 inches in diameter, and 1/4 inch thick. I rolled mine out on individual pieces of plastic so I could pick them up and place them into the pan with ease.
I cooked mine in a large hot skillet on the stove top. They cook quickly about 3 minutes, on the stove. Flip them over and finish on the other side. You will know they are done when they start to caramelize with brown spots. Put them into the oven if you want to keep them warm before serving. These freeze very well, so I always keep a supply in the freezer for quick meals.
In mixer add flour, salt, yeast, melted butter, buttermilk or combination of water with the liquid. Put on the paddle attachment and mix on low speed until it comes together. Switch to the dough hook and kneed for about 3 minutes until it forms a ball. It will be slightly sticky, especially if you used your sour dough starter. If it's too wet, add a bit more flour about 1 tablespoon for now.
Take it out of the bowl and kneed a couple of times on the counter. Let it rest about 5 minutes on the counter. You can ferment it overnight if you like in a covered container. Since I used my sour dough starter I skipped this step and made them right away for dinner.
The recipe calls for the dough to be cut into 5 pieces. I find this is too large of a serving size for me. I divided the dough into 8 pieces (108g) each.
Roll each piece into a ball cover them with plastic to raise double in size. This was about 30 minutes, but if the dough was cold it will take longer.
Roll out to about 8 inches in diameter, and 1/4 inch thick. I rolled mine out on individual pieces of plastic so I could pick them up and place them into the pan with ease.
I cooked mine in a large hot skillet on the stove top. They cook quickly about 3 minutes, on the stove. Flip them over and finish on the other side. You will know they are done when they start to caramelize with brown spots. Put them into the oven if you want to keep them warm before serving. These freeze very well, so I always keep a supply in the freezer for quick meals.
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