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I often post about different recipes and uses for my sourdough starter. You might be thinking that I have a sourdough obsession. You might be right. I think I do. I have a goal to someday produce only naturally leavened baked goods.
This weeks sourdough experiment was Flatbread (also called Naan) to go along with our Garbanzo Bean Curry. I have made a yeast based Naan many times using this recipe. It is very good and to be honest, I was nervous about messing with something we like so much.
I decided that since we love our basic everyday sourdough bread I would use it as the basic dough for this recipe. My sourdough bread recipe makes three loaves. I made a single batch of it and let it set to do its souring for about 8 hours. Then I divided the dough into thirds and used one third amount for the Flatbread (the rest became a loaf and dinner rolls).
Since the recipe we love uses garlic in it, I decided to use that for our sourdough version.
I minced three gloves of garlic and kneaded it into the dough. The dough I use usually starts off rather wet and sticky due to being what I call a Minimal Knead Sourdough, but after it has time to set it becomes less sticky and dries out a bit. By the time that I was ready to knead in the garlic it wasn’t very wet at all. If it would have been I might have kneaded in a little bit of flour at that time just to make it easier to work with (sprouted flour would be good). I worked the garlic in for a couple of minutes and then divided the dough into little balls about the size of a golf ball. I covered these with a cloth and let them rise about 30 minutes or so. Then I used my rolling pin and a little flour to roll out each ball into something resembling a circle. I rolled them pretty thin but not super thin. Not as thin as I roll my tortillas. They puff a small amount while cooking so use your judgement as to how thin you want them.
>Mmmmm…..I can't wait to try this! I also use the same yeast recipe for naan, and, like you, wouldn't want to mess with it too much as it is one of our favorites. I typically make naan when we are having an Indian curry, perhaps coconut curry chicken.
>Sounds so good! I want to try it out as soon as my sourdough starter is ready!
>Looks good, Millie! I'm about to play around with a pita recipe soon – I've got yours printed as a reference. My family has a traditional method for raising and baking, but of course, no one uses starter these days!
I do love that yeasty Naan but to be able to use sourdough and end up with something sooo good was wonderful. Coconut curry chicken sounds yummy.
This might be a great recipe to use for a newer starter since it doesn't need to rise as much as a bread does.
I look forward to hearing about your Pitas. I made mine tonight and they were yummy but the pockets didn't do their thing as much as usual. I think I rushed the dough a bit.
I need to get some lamb recipes from you or your mom. I have quite a bit of lamb and haven't cooked with it much -the pitas made me think of lamb 🙂