This is the most versatile bread... It goes with EVERYTHING! And it's SO easy and simple to make... even if you sometimes pronounce it wrong like I do, oops! You're going to LOVE it.
If you're growing sourdough, you'll use just a little bit in the dough. You can also get our starter so that you have either a leaven or a discard around any time you need them.
We hope you'll try this in your own home! Let us know how it goes!
xoxo
Liz & Lizi
Our Cookbooks, Kamut Flours, Kitchenware and more
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FULL RECIPE | Makes 8 medium or 16 small naan flat breads
INGREDIENTS
1 cup sourdough discard
¼ cup plain full-fat yogurt
½ cup whole milk (or water)
1¾-2 cups White Kamut flour
or 2-2¼ cups organic all-purpose flour
¾ tsp baking powder
½ tsp French gray coarse salt
1. Mix sourdough discard, yogurt, and milk. In a separate bowl mix the flour, baking powder, and salt.
2. Using a dough hook or spoon, add the flour mixture to the discard and incorporate until it forms a nice cohesive dough. Turn out onto the counter and knead for five minutes.
3. Place back in the bowl and cover on the counter for 4-6 hours (this is forgiving and if it needs to be longer the dough will be fine).
4. Turn out onto the counter, cut the dough into four, and then 8 triangles. Form into balls by pulling the outside into the center, then flip it over and using one hand, roll it around on the counter to create a tight ball.
5. Preheat a 10" - 12" cast iron skillet. Roll one ball out until flat and place it in the pan. Cook until the top begins to bubble - approximately 2-3 minutes, then flip. Repeat with each of the eight balls, rolling them out one by one just before placing them in the skillet.
6. Place on a cooling rack or stack in parchment paper.
Top Moments in this Video:
00:00 Introduction to Naan Bread
00:29 A Delicious Serving Suggestion
00:52 Let's Get Started making Naan bread
01:09 How do you have so much discard?
01:50 Yogurt or Sour Cream?
02:17 Moving on to Dry Ingredients
02:55 The Very Cutest Salt Jar
03:13 Mix it All Up
03:39 Super Important Bread Making TIP
04:43 Knead it out, but don't add too much flour to the board!
05:26 Place it back in the bowl to rise
05:38 Kitchen Art: the best plastic wrap alternative
06:17 Separating the Risen Dough
06:56 Pinching and Rolling: Forming Your Naan
07:54 Hot Skillet Time!
08:51 First Bread Reveal, Add the Next!
09:36 The Trick to Naan: Just Like Pancakes
10:18 Serving Suggestions: Pizza, Dipping, and More!
10:47 The Prettiest One
11:11 Taste Test
11:27 Sourdough Hack: TOO Sour?
11:42 Make this for dinner TONIGHT
12:03 Lizi's Next Hit Single
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FAQ: IS KAMUT® FLOUR GLUTEN FREE?
Kamut® flour is NOT gluten-free, but has often been found to affect people differently than typical flour gluten. Some studies have shown that Kamut® flour and products might be more digestible for people who experience symptoms of gluten intolerance.
DISCLAIMER:
The Food Nanny DOES NOT claim Kamut® flour is okay for people with gluten intolerance issues or Celiac disease. Many customers with one or the other have commented that the gluten in Kamut® flour does not affect them. Individual results may vary.
Keep Cooking! Your Family's Worth It!
Негізгі бет Тәжірибелік нұсқаулар және стиль Homemade Naan Bread Recipe (with sourdough discard)
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