Dinner - Sourdough naan recipe king arthur

Author: Jacob Lindell

In a large bowl mix together the sourdough starter, milk and yogurt until smooth. Add the flour, baking powder and salt and stir to combine to a shaggy, somewhat tacky dough. Cover with a damp cloth and let the dough rise in a warm place for 2-3 hours. You will know that it is done proofing... Dump out on a lightly floured counter and knead for a minute or...

Enjoy naan brushed with melted butter or ghee or topped with chutney; it's also a fine bread to serve alongside a South Asian-style meal, or to dip in soup. Delicious Sourdough Naan, classic Indian flatbread made with sourdough starter, flour, yogurt and milk topped with garlic or nigella seeds.

Sourdough Naan Bread
Sourdough Naan
Grilled Naan
Sourdough Naan
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How to make sourdough Naan?
What is the best naan recipe?
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Sourdough Naan Bread

Any good curry needs delicious naan bread. The recipe uses sourdough starter making it a lot more delicious.
Provided by: Sune Trudslev
Total time: 47 minutes
Cook time: 32 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: British,Indian
Number of ingredients: 6

Ingredients:

Nutrition:

How to cook:

Combine the ingredients in a bowl and mix it very well. You want all the flour to be hydrated.
If the dough is too dry, add water tablespoon by tablespoon until the dough is tacky but not sticky.
The bulk should go on until the dough is between doubled and tripled.
At the beginning of the bulk fermentation, do three sets of stretch and folds, spaced out by thirty minutes.
Once bulk fermentation is over, flour your counter liberally.
Dump the dough out of the container and divide it into eight pieces of equal size.
Take a piece of dough and press it out into an oblong shape, about 20x25cm (8x10 inches). It doesn't have to be pretty.
Heat a cast-iron skillet to medium-high heat and brush it with ghee. A little goes a long way here. Add a piece of dough.
Brush the top with a little bit of ghee.
When the dough piece has lovely bubbles, and you have brown spots on the bottom, flip it over and brown the other side.
Brush the pan with a bit of ghee and repeat the rest of the dough pieces.
Serve hot or reserve for later.

Notes: Easy No Knead Sourdough- King Arthur Flour No Knead, #nokneadbread # nokneadsourdough kingarthurflour #artisanbread #dutchovenbread #sourdoughstarter #easysourdouh #quarantinebread

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sourdough naan recipe king arthur

Easy No Knead Sourdough- King Arthur Flour No Knead

#nokneadbread # nokneadsourdough kingarthurflour #artisanbread #dutchovenbread #sourdoughstarter #easysourdouh #quarantinebread

Sourdough Naan

Delicious Sourdough Naan, classic Indian flatbread made with sourdough starter, flour, yogurt and milk topped with garlic or nigella seeds.
Provided by: Swathi (Ambujom Saraswathy)
Total time: 735 minutes
Cook time: 10 minutes
Prep time: 245 minutes
Yields: 3 servings
Cuisine: Indian
Number of ingredients: 14

Ingredients:

125 g All-purpose flour (50%)
125 g Whole wheat flour (50%)
50 g Yogurt (20%)
30 g Sourdough discards/ Sourdough starter (12%)
100 g Whole Milk (40%)
5 g salt (2%)
5 g sugar (2%)
2.5 g baking soda (1%)
Toppings
2-3 cloves of garlic minced
½ tbsp Kalonji/ Nigella Seeds
1 tsp cumin seeds
2-3 tbsp cilantro/ coriander leaves
3-4 tbsp ghee / melted butter

Nutrition:

How to cook:

In a medium bowl mix everything including, flours, milk, yogurt, sourdough discards, salt, sugar, baking soda and knead for 8-10 minutes until smooth dough .
Leave the dough for rest at room temperature to 2- 4hours. Then divide the dough into 8 equal pieces and place it in a lightly greased glass tray. And refrigerate overnight.
When you are ready to make Naan, heat cast iron Griddle. Heat it in medium flame. Then when it is heated. Roll dough into tear shape or oval, top with garlic/ cumin seeds/ kalonji( nigella seeds) and spray water on one side the dough.
Place the dough which you spray water on the heated griddle, reduce to flame to low medium and cook until the bubbles start appearing.
Lightly increase the flame to medium and invert the pan and cook the Naan directly in flame. This will give brown marks.
Once it is cooked remove them from the griddle and immediately brush with ghee and sprinkle with cilantro.
Enjoy with some spicy curry.

Notes: Naan - Sourdough Companion, Now start shaping the Naan into a flat round. Naans are by tradition ovals but it was hard to make ovals and cook them in a frying pan. Keep working …

Grilled Naan

Native to India, this chewy, crusty flatbread made with yogurt is traditionally baked on the side of a tandoor, a vertical oven that will often reach 900°F. While few of us can claim a home tandoor, a tasty Americanized version of naan can be cooked on a barbecue grill or in a cast iron pan atop your stove's burner. Enjoy naan brushed with melted butter or ghee or topped with chutney; it's also a fine bread to serve alongside a South Asian-style meal, or to dip in soup.
Provided by: King Arthur Flour
Total time: 330 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
1/2 cup (53g) King Arthur Organic Medium Rye Flour King Arthur Organic Pumpernickel Flour or King Arthur Whole Wheat Flour*
1/4 teaspoon instant yeast
3/4 cup (170g) water
2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons (9g) salt
1/2 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup (170g) plain yogurt whole-milk or low-fat (not nonfat)
vegetable oil for cooking
melted butter (salt and pepper optional) for serving

Nutrition:

How to cook:

To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the sponge ingredients together in a mixing bowl. Cover the bowl and set it aside for 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma.
To make the dough: Add the dough ingredients to the sponge, and mix and knead to make a smooth, soft (but not sticky) dough. Adjust its consistency with additional flour or water, if necessary.
Divide the dough into 8 balls (106g each, about 2 1/4", the size of a tennis ball). Let them rest, covered, for a half hour in the refrigerator.
Stretch each ball into an oval shape a scant 1/4" thick.
To grill the naan: Heat your grill on high; make sure it gets good and hot. Brush one side of the flatbread with oil and lay it, oiled side down, on the grill grate. Close the grill lid (if your grill has a lid). After 1 minute, pick up the bread with a spatula, turn it 45°, and put it back down to cook for another minute; it'll start to puff up a bit. Oil the top side, then turn it over, cover the grill or pan, and cook for 2 minutes to finish. Remove the naan from the heat. Repeat with the remaining pieces of dough.
To cook naan on the stovetop: Heat a cast iron pan over medium-high heat. Brush one side of the naan with oil, and lay it into the pan. Cover the cooking bread with a pot lid; start checking after 1 minute; the bottom should be turning golden brown. If not, give it more time. Oil the top side, turn it over, and cook for an additional couple of minutes or so, until brown and cooked all the way through. Remove the naan from the heat. Repeat with the remaining pieces of dough.
To serve, brush the naan with melted butter or ghee, and season it with salt and pepper while it's still hot. Stack the breads to keep them soft.
Store naan, well-wrapped, on the counter for two days; freeze for longer storage.

Notes: Grilled Naan | King Arthur Baking, Oil the top side, then turn it over, cover the grill or pan, and cook for 2 minutes to finish. Remove the naan from the heat. Repeat with the remaining pieces of dough. To cook naan on the stovetop: Heat a …

Sourdough Naan

Have you ever heard of naan? It’s a leavened flatbread that’s popular in Indian cuisine.
Total time: 1005 minutes
Cook time: 45 minutes
Prep time: 960 minutes
Yields: 12 servings
Number of ingredients: 8

Ingredients:

1 c. (240g) Active Sourdough Starter (See Notes)
1/2 c. (120g) Water
1/3 c. (85g) Plain Whole Milk Yogurt
3 1/4 c. (463g) Unbleached All-Purpose Flour
1 1/2 tsp. Unrefined Sea Salt
2 tsp. Honey Or Cane Sugar
3 tbsp. Ghee Or Olive Oil
1 Large Egg

How to cook:

Place all of the ingredients into the bowl of a stand mixer. Give it a brief stir with a whisk or wooden spoon to make a shaggy dough. Attach to the base of the stand mixer and fit with the dough hook. Knead on medium-low speed for 8 minutes. Cover and allow to ferment and rise for 6–8 hours, or until doubled in bulk.Preheat a cast iron skillet over high heat. If you have 2 cast iron skillets, get them both going to cut down on cooking time.Place the risen dough onto a well-floured work surface. Form into 12-16 balls, depending on how large you want the final naan to be. Roll each ball into a circle that's 1/8-inch thick and about 6 inches across. Place a circle of dough onto the preheated skillet. Cook for 2 minutes, or until the bottom is deeply browned. Flip and cook for 2 more minutes, or until the bottom is very dark (almost black) in places. Remove to a plate and repeat with the remaining dough.Serve warm or at room temperature. Note: An active sourdough starter is one that has been fed 8–12 hours previously and is active and bubbly. I keep my sourdough starter at 100% hydration, which means I feed it equal weights (not volumes) of water and flour.

Notes: Sourdough - King Arthur Baking, · PDF fileUse sourdough discard in pancakes, muffins, and other recipes as specified. Feeding—adding flour and water to a portion of the starter to maintain its …