My family has always loved Indian food. I grew up in an Indian neighborhood in South Africa and was exposed to the cuisine from an early age. I fell in love with the rich curries, fragrant biryanis and the variety of breads. When I started my software business a decade ago, some of my developers lived in Kolkata. I traveled to India several times for their weddings. The first trip I took with my husband, the second with my daughter, and the most recent I spent five weeks there on my own. I joked that I would only return if the rest of the developers got married at the same time — and they did.
My developers, my daughter and I enjoying biriyani!
Love dressing up.
On each trip I became more adventurous with where I stayed and what I ate. On my last visit I stayed in my developers’ villages, met their families, explored town with my new friends and tried to live like a local. It was an eye-opening experience. I learned why garden salads are uncommon there and why many dishes are cooked with chili, turmeric, ginger and garlic — ingredients that add flavor and have long been valued for their health benefits.
India has an extraordinary culinary tradition. One of my favorite things is the wide range of flatbreads used to soak up curry gravies — puri, chapati, roti, dosa and naan. I prefer breads that aren’t deep-fried and that have a lighter texture. Naan is a particular favorite: when done well it has a crisp exterior and a soft, fluffy interior that soaks up sauce like an edible sponge. Store-bought naan rarely matches homemade. Once you try this sourdough-discards naan recipe, you’ll likely be hooked.
Tips:
A few kitchen tools can make a real difference. A good stand mixer is worth the investment — mine is over 30 years old and still going strong. The secret to great naan is intense, quick heat. Baking naan in the oven won’t produce the same results as cooking it on the stovetop. Preheat a pizza steel, cast-iron griddle or a cast-iron Dutch oven and cover the pan with a large lid (a wok lid works well) to trap heat and create the steam that puffs the dough. Don’t place a pizza stone directly on a stovetop as direct flame can crack it. I use a steel plate that works both in the oven and on the stove.
INGREDIENTS
100 grams levain
450 grams all-purpose flour
3 grams salt (½ teaspoon)
5 grams baking powder (1 teaspoon)
12 grams sugar (1 tablespoon)
2 tablespoons oil plus extra for oiling the bowl
150 ml plain yogurt or kefir
1 egg
100 ml warm milk
Fresh minced garlic (optional for topping)
Fresh chopped cilantro (optional for topping)
Ghee (optional for topping)
DIRECTIONS
- Sift the flour, salt, sugar and baking powder into the bowl of a stand mixer. Add the levain, 2 tablespoons of oil, milk, yogurt and the egg. Mix with the paddle attachment until the ingredients come together and form a somewhat sticky dough.
- Let the dough rest for 5 minutes, then switch to the dough hook and knead on medium speed for about 10 minutes until the dough looks shiny. It will remain slightly sticky—resist adding more flour.
- Form the dough into a ball, brush the base of the mixing bowl with oil, place the dough back in the bowl, cover with plastic or a damp cloth and set it in a draft-free spot. Allow it to rise for about 1½ hours, until doubled in size.
Naan dough immediately after kneading, before proofing
Naan dough after proofing
- Place your preheated pizza steel, cast-iron griddle or cast-iron pot on the stovetop over medium-high heat.
- Punch down the dough and divide it into 6 equal pieces (adjust the number depending on your pan size).
- Stretch each piece into your preferred shape, place it on the hot surface, and cover with a lid to trap heat. This helps the dough puff and form bubbles.
Naan on the griddle. Cook covered to encourage bubbling.
- Watch the bread closely. Depending on the heat, flip the naan when a few brown spots appear; this usually takes only a few seconds per side.
Flip the naan to finish cooking the other side.
- Warm ghee and infuse it with minced garlic.
- Remove the naan from the pan, brush with the melted garlic ghee and sprinkle with chopped cilantro.
SOURDOUGH NAAN
Michelle Sam
Equipment
-
pizza steel (optional)
Ingredients
- 100 grams levain
- 450 grams all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 Tbsp sugar
- 2 Tbsp oil plus some for oiling the bowl
- 150 ml plain yoghurt
- 100 ml warm milk (whole or reduced fat)
- 1 egg
- Fresh minced garlic (optional)
- Fresh chopped cilantro (optional)
- Ghee (optional)
Instructions
- Sift the flour, salt, sugar and baking powder into the bowl of a stand mixer.
- Add the levain, 2 Tbsp oil, milk, yogurt and egg. Mix with the paddle attachment until a somewhat stiff dough forms.
- Allow the dough to rest for 5 minutes.
- Knead with the dough hook on medium speed for about 10 minutes until the dough looks shiny. It will still be slightly sticky—don’t add more flour.
- Form the dough into a ball, oil the base of the bowl, place the dough back in, cover and let rise until doubled, about 1½ hours.
- Preheat your pizza steel or cast-iron pot on the stovetop over medium-high heat.
- Punch down the dough and divide it into 6 pieces, depending on pan size.
- Stretch each piece into shape and place on the hot surface. Cover with a lid to encourage bubbling.
- Watch closely and flip the naan when a few brown spots appear.
- Melt ghee with minced garlic.
- Brush cooked naan with the garlic ghee and sprinkle with chopped cilantro.