Yesterday's curry recipe was found due to a friend of mine finding a naan recipe on Dinner with Julie. Naan is just bread so I figured what the heck. I did start it three days ahead of time so it could have lots of time for the yeastie beasties to develop flavor and I always use sourdough any more.
I would have to say sourdough naan turned out quite tasty. When eaten plain, they are a little bland but when combined with the curry, they are perfect. The bland mellows the spicy but does not cut it. The flavor is still there. It does take a little time and is a lot like make tortillas. I did not wish to use any extra flour so I did all the forming by hand and with out my rolling pin.
Naan
sourdough starter
3/4 cup water
1 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup olive oil
1 egg
5 tablspoons yogurt
3 to 4 cups flour
The night before, mix the starter with 3/4 cup water and 1 cup flour. Cover and let sit out for at least eight hours or until bubbly.
Remove a bit of sourdough for the starter for next time.
Into the starter, mix the sugar, salt, oil, egg, and yogurt. Mix in three cups flour. You want a soft pliable dough. Add a bit more flour if needed. Cover and let rise until double or put in a ziploc and let rise in the refrigerator (this is what I did, for three days).
Heat a cast iron skillet or griddle until very hot. Divide the dough into eight. Roll out each piece until it is a circle. Brush each side with oil and cook on the griddle until bubbles appear and are blistered.
Eat with your curry. Smile because your belly is happy.