Sourdough NAAN BREAD | Recipe for flatbread with sourdough starter
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- Опубліковано 1 сер 2024
- Make this delicious fluffy sourdough naan bread recipe - They are great with any saucy dish and are super simple to make
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Sorry for the hunting autofocus in some of the video. Still learning to use my new camera :)
What's your favorite curry? :D
you are doing great job with these naan breads, dont have favorite curry, I hate it
Thanks ❤️ But you can eat naan with many other things than curry 😁
Foodgeek
Chicken Tika is our favorite.... although only from one restaurant. Many (most) restaurants serve chicken with a rather insipid red sauce. I was interested to see that your CTM preparation browned substantially as you left it on the stove for 20m with cover off
We like garlic naan with butter by itself!
The other way to cook naan while emulating a tandoor is a pizza-steel on the top shelf of the oven... similar to the method used for home cooking pizzas, get it as hot as possible then just slap the naan on the steel.
Made regular Naan yesterday with Quick Yeast. Made your recipe today with sourdough. Yours was wonderful, and better than the Quick yeast version. Another win for sourdough. Thank you! The other version told us to use a rolling pin to flatten the Naan before cooking. Your version of just pushing it out is also better - it made for a fluffier Naan.
Sune like your videos, thanks. Traditionally the Indian naan is cooked in tandoor by applying first water to one side and then it is slapped on to the inner surface of hot tandoor. The water makes it stick to the surface of tandoor. It is cooked from the surface of the hot tandoor and the hot air inside the tandoor simultaneously. The ghee/butter is applied after cooking. The Indian household that does not have tandoor has modified the process as follows. They apply water on one surface of naan and them they slapp it on to the hot pan (tawa) and when the bubbles begin to appear then they invert the tawa over the gas flame to cook the other side. Finally after removing the naan, ghee is applied. There are many you tube videos showing that. If you do not have gas stove, you could just flip the naan to other side on the pan to cook or better still use hand held gas burner to cook the top surface while the naan is on the pan.
Thanks for this info
I made this today! DELICIOUS! Thank you!
Thanks for the variety of sourdough recipes. I've started cooking with sourdough since it became clear that we would be on lockdown both as food and killing time. Having more than a standard loaf helps to keep my family sane. :)
When that dough released out of the plastic tub, so satisfying. I was afraid it would leave bits behind, but it didn't fail me!!
Worked perfectly thank you!
Just tried it....very good! tks!
Just tried this and the Naans were soooo fluffy! Thanks for the recipe!
Thanks for sharing. Will try and make these soon
I can sincerely say, yours is my favorite UA-cam food channel. That's quite a statement. I watch quite a few.
I would love to make the Marsala. Looks rich and delicious!
Thank you, my go to naan recipe! (Have a had a sourdough starter on the go for ~ 6 months). It's simple, and wonderful!
Love your guitars! 👌🤘
I made this dough yesterday and left it overnight to rest in the fridge since I wanted fresh Naan in the morning. It turned out absolutely delicious. I am going to make it again, for sure. Thank you.
That's great to hear :D
Thanks for this!
Thank you, just printed the recipe and can't wait to make it 🌸
I love the thoroughness with which you present a recipe: video and printed recipe. It will be hard to go wrong! I have a starter that is itching to be let loose! haha I subscribed! You are a gem.
Thank you 😁
Great recipe! Thankyou
Thank you
Definitely have to try this...love Indian cooking and working on sourdough! Lots of discard
Delicious Sune, when my starter is in 'tip top shape' I'll try to make them. Thank you so much for these amazing recipes.
Thanks
I made these with some curry and they were amazing! Great flavour and even better consistency, thks for the recipe :)!
You're welcome ❤️
It looks pretty fine. I can almost smell it.
They are super delicious :D
Hi there..i made 100 percent hydration sourdough bread using your recipe and it really taste good...im so inspired to make more of it...
Thank you, Sune.
I built a pizza oven in my back yard a few years ago. It was a lot of fun! But I still use a cast iron pan for my naan.
While I was watching, I thought. .. wow, I would lOVE his chicken tika recipe ... so PLEASE
You're in luck: ua-cam.com/video/UUKb7qIZkFM/v-deo.html 😁
I don’t have a pan like you use but I guess it works great on a baking stone in the oven.
Sune , thanks for the recipe, just what I was looking for. I know that I could freeze the cooked bread pieces if everything cannot be used in one meal but freezing the pieces just before they are shaped and frozen might yield a better tasting naan for a subsequent meal. Have you tried something like this and if not, do you think it would work?
Thanks for the recipe. I enjoy the presentation. You're having trouble during the stretch and fold, because you're releasing the dough from the bowl. If you simply pull a section of the dough, then you're keeping the other part attached to pull against your stretch.
Love the music. So relaxing and calming. Truly enjoy your recipes and experiments! Thank you so much...
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Is it okay to use a more solid sourdough yeast? Thank you for the amazing recipe!
Tikka Masala video please YES!
If you shape them into a ball with lots of surface tension (like a normal bread roll before flattening out), they will puff up. Try them in your oven at between 280-300C on a pizza stone. Either fan assisted or under the grill. Problem with grill was they puffed up a lot and burnt on the element. And try shaping them out to be either round or the shape of India :)
I just subbed from Kenya, I need an easy sourdough naan bread or chapati
Hi Sune, thanks for the recipe. I was wondering if you could teach us how to making Indian Bhatura with sour dough .
Hi! I keep all my levain discard in the fridge and was wondering if i could use it for this recipie?
Thank you for your great videos and for so much information and knowledge shared!
I can confirm, I used discarded starter tonight for mine, and they were amazing.
Can you make a video on how you make the garlic infused gee please? :)
would you also make a video for the garlic ghee?
So. Good. I didn't have yogurt so I substituted Greek yogurt (plus some water) and was lazy so I just used butter rather than ghee. Delicious and fluffy. Thank you!!!
Hi, my Greek yogurt is fat free (0%) , do you think that may work ??
Thanks 🙏🏼
@@nancyng9999 I am not sure but I think it's worth a try! I'd water it down a little to get it to be more watery like regular yogurt.
Thank you 🙏🏼 🙏🏼🙏🏼
I’ll see if I get a chance to get the full fat yogurt, if not , I’ll just experiment with my 0% Greek yogurt😅
If you add nigella seed it will be even better
Sune great video as usual. What is the difference between this dough and just normal sourdough bread mix?
Sune,
I have just started baking sourdough bread and will be using your channel in the future to keep experimenting. Is there a no-dairy version of this I could try? In other words a recommended yoghurt replacement
Chili at 11:07 is one happy fellow
Hi, can you do a video on sourdough crumpets please.
Try cooking them in a pizza oven, they work really well and cook in under a minute.
Did you fold the last two pieces in half, and if so did it make a difference in fluffiness?
hello, could I use a plant-based yoghurt for this recipe?
I'm getting to this recipe late in the game BUT I have naan on my list of things to do in the near future. If you haven't already covered it I would love to see how to make the chicken tikka masala ... or anything that goes with naan bread.
I got your back: ua-cam.com/video/UUKb7qIZkFM/v-deo.html :D
@@Foodgeek You do indeed. NOW I'm ready for a feast.
hi Sune! what's the bulk fermentation time (ball park #)?
yummmmmmmm and YES!!!! make the chicken tikimasala.... or however you spell it ;)
ha,,,, i'll reply to myself as............. I see you have already shared :) THANK YOU!
Hi Sune,
This bread looks delicious, I’m ready to make it but could you share the recipe for the garlic infused ghee please?
I made clarified butter by slowly melting the butter and then pouring it off without the milk solids. Into that I added and obscene amount of crushed garlic 😁🤤
Foodgeek thanks Sune!
A recipe for chicken Tikka Masala would be wonderful
Right here: ua-cam.com/video/UUKb7qIZkFM/v-deo.html
I put mine on the grill, people just go nuts.
Hi do you add cold or hot water to dough
Hi Sune! I've only discovered your Foodgeek channel very recently, and am currently playing and replaying those videos until I'm sure I've mastered the content in each! One question, however, which may seem a bit left-field. I am in England and have not found any jars for developing my sourdough that are as good as yours. I can see they are labelled Weck or something similar! What are they exactly (manufacturer, size) please? I want to hunt them down and order some! Thanks so much for your help and inspiration.
They are a German brand called Weck. I bought them off amazon.co.uk :)
fdgk.net/buy-weck-jars
Thank you so much, Sune. I'll be onto it at once!
Sure the oven sure be preheated or not
Does it make any difference when u used a Duch oven
Great recipie....Is there a vegan alternative I can use to yoghurt?
Just use vegan yoghurt :)
@@Foodgeek cool, cheers...one of those questions where immediately after asking you realize the answer 🤦🏿♂️😂👍🏿🙏🏿
👍🏻🥰
What if you put a lid on the pan? Would it cook better?
Do we really need that much starter? Im thinking of using the left over starter from breadbaking to make a few naans
Do you need yoghurt work Can you use soy milk instead. Want it to be lactose free. Thanks.
Tikka masala recipe please
ua-cam.com/video/UUKb7qIZkFM/v-deo.html
Sune if I wanted to make a tortilla would it be more like the naan or the pita bread recipe?
More like flour, water and a bit of salt. Maybe a smidge of oil :)
Can you store these in the freezer and cook them when needed? How long will it last frozen?
That's what I do and reheat them as needed
ever had Sangak bread?
You said y9u need a fresh and mature sourdough starter. hat does this mean. S recently fed and bubbly starter?
Can you do that with einkorn flour?
Never tried einkorn, so I don't know, but maybe try it out with half wheat/half einkorn and see what happens :)
Yeah, chicken tikka masala. Show me how!
is yogurt necessary ?
A yes vote to see the Tikka Masala!
Hi. I made the receipt yesterday, but the test is not as good as You described. They were to sour. What could be wrong? To long bulk fermentation (more than 6 hours)?
What flour did you use?
Was your starter freshly grown to its peak or was it discard?
@@Foodgeek The started was fresh, feeded day before with wholemeal rye flour. Flour was a mix of all purpose flour. The dough doubled the size. Frying actually didn't need any fat.
@@pidzyn I think that's your answer. Rye makes the starter more sour, and if it grew to its peak and then deflated it would have also gotten more sour.
@@Foodgeek ok. Thanks! I'll try with wheat feed next time. Today I tried with yeasts replacing the sourdough starter. It was delicious.
We don’t do it this way we shape them long using water
Olive oil isn’t a high temperature oil. For the frying I would use butter, coconut or avocado oil instead. There is some debate that frying with olive oil may create carcinogenic material.
Why does everyone call it Naan Bread? It should just be called Naan.
Can I make it withouth the homemade sourdough ?
What would you use instead? :)
@@Foodgeek I mean u used the fresh one, can I use the powder ?
Er du dansker!? You got an danish/german dialect
Sune’s chicken tika recipe
ua-cam.com/video/UUKb7qIZkFM/v-deo.html
Your background music changes volume make the video painful to view.
Unfortunately youtube doesn't let me reupload a video so I cannot fix this on existing videos. All the newer videos have the sound balanced 😊
Sune , thanks for the recipe, just what I was looking for. I know that I could freeze the cooked bread pieces if everything cannot be used in one meal but freezing the pieces just before they are shaped and frozen might yield a better tasting naan for a subsequent meal. Have you tried something like this and if not, do you think it would work?