When sent me that sour-sweet smelling package, I meticulously followed the tradition and baked . But after working with the starter and understanding how to use it, rather manipulate it, opened a door of opportunities, or recipes, I should say. This series is about my experiments with the starter.
I am not going to give instructions on how to feed the starter. You can find it , along with other recipe ideas. If you are looking to make the starter on your own, may be of help. But I cannot vouch for the recipe as I haven’t tried it.Garlic-Herb Naan
Most of the recipes I develop are by intuition. Things I strongly believe will work, even though I am trying it for the first time. After observing the active starter, one thought that screamed inside my head was flat bread. Unsure, I set out to make Naan, the Indian flat bread, to be on the safer side. I had no reason to be unsure. The naans were A-Class.IngredientsAmish friendship starter – 1 cup
Whole wheat flour – about 1¼ cups
Salt – 1 tsp
Garlic – 1 clove, minced
Mint, cilantro – 1 tbsp, finely chopped
Oil – 1 tbspMethod
Combine starter, salt and flour to form a stiff dough. Add more flour depending on the moisture in the dough. Cover and rest the dough for 6-8 hours. When the dough has risen, punch down, knead well, cover and rest for another 2 hours.
When ready, preheat the broiler. In a small bowl, combine garlic, herb and oil and keep ready. Pinch an orange sized dough, and roll into a tear shape. Place on a hot pan, and cook until both the sides develop light brown spots. Transfer the naans on to a cookie sheet and broil until dark brown spots develop, about 30 – 45 seconds. Brush naans with garlic oil when they are hot out of the oven. Serve with your favourite masala. This recipe yields 7 medium sized naans.