Indian: Naan 07 by Recipe Cottage

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	Naan 07

		Traditional sponge starter method: 1/2 cup (65g) unbleached white flour 1/4 tsp (1 ml) salt 1 tsp (5 ml) sugar 1/2 cup (120 ml) water or potato water 3 cups (355 g) unbleached white flour 1 tsp (5 ml) baking powder 1/2 tsp (2 ml) salt 1 tsp (2 ml) sugar 2 TB (30 ml) melted ghee or veggie oil 1/2 cup (120 ml) plain yoghurt, or as needed 1/2 tsp (2 ml) kalonji or black poppy seeds Combine 1/2 cup (65 g) flour, 1/4 tsp (1 ml) salt, and 1 tsp (5 ml) sugar in a crockery jar (do not use metal) and mix well. Add 1/2 cup (120 ml) water or potato water and mix well. Cover and set aside FOR 1 1/2 - 2 DAYS at about 100F (38C). The mixture should become light and expand in volume, with small cracks on the surface. If it has blackened, it must be discarded and made again. Mix the remaining flour, baking powder, salt and sugar in a large mixing bowl. Combine the starter, melted ghee, 2-3 TB yoghurt, and kalonji or black poppy seeds and mix. Add the liquid starter to the flour all at once and work it well, using your hands. Continue mixing, adding flour or water as necessary, until the mixture leaves the sides of the bowl and becomes a nonsticky, kneadable dough. Knead for 6-8 minutes or until smooth and elastic. Set in a clean bowl, cover, and let stand in a warm place for 2 hours. To shape and bake the breads: Punch the dough down and knead briefly, adding a little flour if it is too sticky to handle. Divide into 6 pieces, pinching the bottom of each one to make a smooth round. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let the balls rest for 10-15 minutes. Preheat the oven to 550F (290C) or the highest setting and set a rack in the lower third of the oven, removing the upper racks. Place two large cast-iron griddles or steel pizza trays or a large superstone brick on rack and preheat while shaping the naan. Preheat the broiler. Working with two balls at a time, roll and stretch each one into a teardrop shape about 10 inches (25 cm) long and 5 inches (12.5 cm) at its widest. When the pans have heated for about 10 minutes, remove them and brush them with oil. Slap the shaped naan on the griddles or stone, and immediately return to the oven. Bake for 4-5 minutes or until they are puffed and have brown spots. Transfer the breads to a wire rack and return the pans to the oven to reheat. Now place the wire rack under the broiler, about 3 inches (7.5 cm) from the heat, and toast slightly until charcoal flecks appear on the surface. Slip the hot breads into a tea towel, cover and repeat the procedure for the remaining breads. Serve the oversized breads in a napkin-lined basket, allowing 1 per person, depending on the menu. To reheat, allow the naan to cool, then wrap in paper-towel lined tinfoil. Place in a preheated oven (350F/175C) for 15 minutes. That's it. There are variations for sourdough starter and yeast starter. Email if you'd rather have those.