In my opinion naan is the superior side to have with curry and rice is overrated. Recently I had a big curry cook up, including making naan for the first time. Much of the cook up ended up at work for lunches. I reheated the naan, which worked, but fresh would’ve been better. This post is about making fresh naan @ work.
To make the naan dough start by feeding your sourdough culture the night before and leave it on a bench overnight.
In the morning soften two tablespoons of butter and crumble by hand with 1 2/3 cups plain flour, 1 teaspoon of each salt, baking powder and sugar.
Add a lightly beaten egg, ¼ cup natural yoghurt and one cup of sourdough culture. Mix with bread hooks until the dough is elastic and comes away from the edge of the bowl (you may need to add more flour if the dough is too wet). Transfer the dough to an oiled bowl, cover and rest for three hours.
Once the dough has rested, gently kneed and divide into eight pieces. On a floured surface use a rolling pin to roll each piece into a disc. Stack the discs, separating with greaseproof paper, wrap with cling wrap and freeze.
At my work the closest appliance I have to a frypan or oven is a sandwich press. The process of learning to cook naan on a sandwich was trial and error.
- Monday I kept the sandwich press open and put the naan on at the same time I turned the appliance on – it took a long time to cook and the texture wasn’t right.
- Tuesday I kept the sandwich press open and waited for the sandwich press to heat up before putting the naan on. It was better than Monday, but there was still room for improvement.
- Wednesday, I waited for the sandwich press to heat and I almost closed the lid to keep the naan hotter while it cooked. The texture was much better, it was fluffier than the previous two days.
- Thursday I went back to my desk while the naan was cooking and it went crunchy, whoops!
- Friday, I repeated Wednesday and it was a win!
Tips: butter the sandwich press before you use it and sprinkle the naan with salt before serving.
Ingredients: 1 cup sourdough starter, 1t sugar, 1t salt, 1t baking powder (not baking or bi-carb soda), 2T butter, 1 2/3 cup plain flour, ¼ cup natural yoghurt, 1 egg
Equipment: 2 big bowls, rolling pin, greaseproof paper, sandwich press, cling wrap
- Crumble flour, softened butter, salt, sugar and baking powder together
- Add egg, yoghurt and starter culture to mixture. Mix with electric bread hooks until elastic
- Transfer dough to an oiled bowl, cover and rest for three hours
- Gently knead dough, divide into eight portions and roll each portion of into a disc using the rolling pin. Stack the discs, separating with greaseproof paper. Cover with cling wrap and freeze
- Take the discs to work, at the beginning of the work day take one naan out of the oven and leave it to defrost and prove, ready to be cooked at lunch.
- Melt a small amount of butter on the sandwich press, add the naan and close the lid until it almost touched the naan (this will keep the heat in). When the naan is browned on the bottom, flip and cook the other side. Sprinkle with salt and serve.