EASY NAAN BREAD…….using sour dough
Combine the following and let stand for about 8-10 minutes to froth.
- 1 Teaspoon active dry yeast, 5ml
- 1 Teaspoon salt, 5ml
- 2 Tablespoon white sugar, 30ml
- 1 Cup of warm water, 250ml
Mix 2-1/2 cups (625ml) of “sour dough” flour into the above. Once combined, knead on a flowered surface until smooth. Let it rest in a lightly oiled bowl, covered with plastic, for about 2-3 hours to rise.
Punch down the dough, pinch off portions and roll into golf ball sized pieces, place on a flat surface covered again with plastic and let sit for another 40 minutes to rise.
Warm a cast iron pan on medium heat until hot. Roll out the golf balls on a lightly flowered surface into thin (1/8”) round pieces and place in the pan to cook. The top will bubble and the bottom will turn a light brown with a few blackened spots. Flip and do the same again. It should take about 2 minutes per side but keep a close eye and remove when they cooked to your liking. Brush with melted butter and enjoy!
NB. You may wish to add Anise seeds or Kalonji seeds or minced Garlic etc.
If you don’t enjoy this recipe then find one that you do. The taste and texture of NAAN bread is not to be missed!