Homemade Naan Bread Recipe (with sourdough discard)
2.4 هزار بار بازدید -
2 ماه پیش
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This is the most versatile
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
https://www.thefoodnanny.com/
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
Follow us on Instagram :D
@thefoodnanny
LINKS to our Food Nanny Special Items and Programs below
For the Love of Kamut Cookbook
https://www.thefoodnanny.com/products...
Our Sourdough Starter Kit
https://www.thefoodnanny.com/products...
For the Love of Sourdough Cookbook with Ash Turner of Turner Farm
https://www.thefoodnanny.com/products...
Need Help? Join our Sourdough Education Subscription
https://turnerfarm.teachable.com/p/su...
Kamut Flour and Baking Mixes
https://www.thefoodnanny.com/collecti...
FRENCH SALT https://www.thefoodnanny.com/collecti...
KITCHEN TOOLS WE LOVE https://www.thefoodnanny.com/collecti...
UNIQUE POTTERY BOWLS https://www.thefoodnanny.com/collecti...
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!
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
https://www.thefoodnanny.com/
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
Follow us on Instagram :D
@thefoodnanny
LINKS to our Food Nanny Special Items and Programs below
For the Love of Kamut Cookbook
https://www.thefoodnanny.com/products...
Our Sourdough Starter Kit
https://www.thefoodnanny.com/products...
For the Love of Sourdough Cookbook with Ash Turner of Turner Farm
https://www.thefoodnanny.com/products...
Need Help? Join our Sourdough Education Subscription
https://turnerfarm.teachable.com/p/su...
Kamut Flour and Baking Mixes
https://www.thefoodnanny.com/collecti...
FRENCH SALT https://www.thefoodnanny.com/collecti...
KITCHEN TOOLS WE LOVE https://www.thefoodnanny.com/collecti...
UNIQUE POTTERY BOWLS https://www.thefoodnanny.com/collecti...
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!
2 ماه پیش
در تاریخ 1403/03/01 منتشر شده
است.
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