Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Makes 6 loaves
During our cooking session, David and Sébastien topped their naans with kimchi, cheese spread and avocado, all prepared using recipes from the book. To make your pizza, let your imagination and tastes run wild!
Ingredients
- 60 ml (1/4 cup) sourdough (recipe in the book)
- 200 ml (7/8 cup) lukewarm water or 1 sachet (5 g) bread yeast
- 250 ml (1 cup) lukewarm water
- 2 tbsp homemade or store-bought yogurt
- 240 g (2 cups) white flour
- 2 tsp salt
Preparation
- 1. Mix the sourdough (or yeast), water and yogurt in a bowl. Leave to rest for 10 minutes.
- 2. Add flour and mix with a fork for 1 minute. Let stand for 30 minutes at room temperature.
- 3. Add salt and mix. If necessary, add water or flour to obtain a soft dough that is slightly sticky, but not too sticky. Knead the dough with your hands for 5 minutes. Cover the bowl with the plate and let rise in a warm place (27 to 37°C), such as a dehydrator, until the dough has doubled in volume, 1 to 3 hours.
- 4. Knead gently for 2 minutes and separate into 6 balls. Flatten them by hand or with a rolling pin, dusting them with flour to prevent them from sticking. Place on a baking sheet and let rest for 15 minutes.
- 5. Cook over very high heat (260°C/500°F) on the barbecue, in a frying pan or on a hot stone, or even a plate, for one minute on each side.
- 6. Remove from the heat and cover with a clean cloth to retain some of the steam and prevent the naans from drying out.
- 7. To make naan pizzas, simply top the buns before baking and reduce the oven temperature to 220°C/425°F. You can also sprinkle the stone or plate with cornmeal to add crunch. Cook on one side, of course, until the crust is nicely browned (6-8 minutes).
Source: recipe slightly adapted from the book Fermentation revolution.
Published on lapresse.ca on March 17, 2017.