Whole Wheat Sourdough Discard Naan

The days are getting shorter and colder. It is a blessing when the Sun comes up and embraces the frostbitten world with its warmth. Everything becomes alive and active.

 A group of Black-headed Jays flock the birdbath every day several times. Some drink water and some plunge into the cold water and bathe. More birds join the group and all vie to get into the water. A little later our dog scampers down from the field above and scares them away. An activity it loves so much. And the birds seem undeterred. 

As the dog retreats, the noisy Jays return to the birdbath. This game carries on the whole day and is so much fun to watch.

Cold winter days ask for simple and comforting meals. Sourdough infused dough for Naan is rising in the gentle warmth of the Sun while Matar Panner (Peas and cottage cheese curry) is being prepared in the kitchen. A generous amount of green coriander adds so much taste and flavour to the curry. 

 The Naans made with sourdough discard are digestible and nutritious than the regular yeasted Naans.

Generously apply ghee and sprinkle nigella seeds and chopped fresh green coriander before serving.

You may also sprinkle nigella seeds while rolling out the dough so that the seeds get pressed into the dough.

Whole Wheat Sourdough Naan

Ingredients

• 1 cup 100% hydration sourdough starter discard
• 2 cups whole wheat flour
• 1 teaspoon sugar
• 1 pinch salt
• 1 teaspoon baking powder
• ½ - ¾ cup warm milk
• 3 tablespoons thick yoghurt
• 2 tablespoons nigella seeds or black sesame seeds
• Clarified butter (ghee) or butter to brush on naans
• Chopped green coriander

Instructions

1. In a large bowl mix together the discard, ½  cup milk and yoghurt. Add sugar. Mix until smooth.
2. In another deep bowl, mix flour, baking powder and salt. Add the dry ingredients to wet ingredients and combine to form a  shaggy and sticky dough. Add more milk if the dough feels hard and dry.
3. Cover and keep the dough in a warm place to rise for 2-3 hours. It will take less time in a warm environment and it will take longer in cold environment. The dough should increase in volume and be a little puffy.
4. Remove the dough onto a lightly floured counter. Knead for 2-3 minutes until smooth.
5. Preheat a heavy cast-iron skillet or griddle over medium heat. Divide dough into 8-12 pieces.
6. Roll out each piece into an oblong naan.
7.  Place on the griddle. Cook for a minute. When the bubbles appear on the surface, flip it over, apply some ghee and place on the griddle ghee side down. Apply ghee on the other side that is on top. Slightly press with a flat ladle and cook till both the sides get lovely brown spots.
8. Brush some more ghee, sprinkle nigella seeds and chopped coriander and serve hot.