I made this a long time ago but got the motivation to write about it just now. Those rotten lemons I alluded to in my first post, they are back. With full force. And they stink. Making my brain spin. When I close one window in my life so that they cannot enter, they quietly attack from another one. Anyway, the point is that I have been spending my time largely worrying and not enough doing. So here goes. A backlog of my experiments with sourdough. Hoping that some constructive work will take my mind off those lemons.
Once you have sourdough in your kitchen, there is this temptation to add it to anything. I mean really anything. V and T are sometimes alarmed when I eye the bottle of sourdough and some innocent ingredient in the kitchen. I realize one can go overboard but really how else can one be creative and inventive? After the grilled sourdough pizza success I thought, why not sourdough in Indian bread? In roti or naan?
This is by no means a novel idea. There are abundant recipes on the net for sourdough naan. But this time I decided to go my own way by instinct. The result was very very good.
Here is the recipe. I know traditionally naan is made with Maida (refined white flour) but I dislike using just Maida and always mix whole wheat atta in it.
Time: 30 mins to make the atta. 2 hours resting.
Maida (White Flour) – 1 cup
Whole Wheat Atta (Whole Wheat Flour – from Indian store made of Durum wheat) – 2 cups
Sourdough Starter – 1/2 cup (You don’t need much because you don’t want it to rise too much.)
Salt to taste
Jeera powder (cumin) – 1/2 teaspoon
Ajwain – just a pinch (carom seeds – I added this because I did not have kallonji/onion seeds. If you do, use kallonji, it will taste better.)
Olive oil – 1-2 tablespoons (I have almost completely switched to EVOO, save for tadka. Adjust this amount as you need when kneading the dough.)
Chopped onion – 1/2, optional
Chopped garlic – 4-5 cloves, optional
Water – as much as you need
Mix the flours, sourdough starter, olive oil, salt, jeera powder, and ajwain with water to form a soft, pliable dough. The traditional recipe uses dahi (indian yogurt – not the yogurt you get in stores in US, even if plain). I skipped that because of the sourdough starter. Knead it well for at least 15 minutes. Then coat the dough with olive oil and allow it to rest for two hours. It did not rise much because I used only half a cup of starter. But this is fine. Divide the dough into six parts and roll into naans. I used a rolling pin and then pulled the dough from both sides to give the naan shape. Garnish with chopped onions and garlic (optional). Chopped cilantro/coriander and green chillies are some other ideas for garnishing. Bake at 350 deg F. for 10 minutes. This timing is approximate. Depending on your oven, this may take as little as 6-7 minutes. Keep checking it. Add a generous blob of unsalted butter to the naan after you take it out of the oven and serve immediately. I so wished I had the home made white butter that my Mom makes!
I paired it with mutter paneer. I won’t add the recipe here – just use any recipe you get on the net for it. And for once on the T-meter it was “yummy in my tummy.”
V said he would have preferred if they were less crisp and a little softer. I guess 10 minutes may be too much and next time I will have them out in 6-7 minutes.