YW Naan with Paneer, Green Onion, Cilantro, Garam Masala and Garlic - Plus a Loaf - Added Lunch Shot

We were feeding the yeast water on the 3th of July and didn’t want to throw any YW away.  With the 4th of July the next day and knowing it would only be my apprentice and I for dinner that night, we decided to have some rib eye steak kabobs, veggie kabobs and garam masala rice and beans.

 What was missing was some Naan to put the dinner in to eat it properly.  We decided not to bake the Naan or cook it on the stove top but dry fry it in the cast iron skillet on the grill while grilling the kabobs.  After making pizza the other day on the grill we thought it would be fun.

 We were inspired by Sonia101’s unusual Roti here:

 http://www.thefreshloaf.com/node/29275/roti-bread

and by Delta_v’s stove top Naan here:

 http://www.thefreshloaf.com/node/27350/quick-stovetop-naan-recipe

You can see my Naan were larger than 12" and got squished at the edges to fit the pan - no worries !

 We built a 2 stage yeast water levain, 4 hours each using durum atta and AP flour.  After 8n hours it had doubled and was ready to go.  At the 6 hour mark we autolysed the bread flour with the liquids and the spices.  We held out the Greek yogurt, fresh herbs, green onion, baking soda and salt.

 The YW levain and the autolysed flours were mixed with the salt and Greek yogurt for 4 minutes on KA 2 and then 4 minutes on KA 3.  The baking soda was then added and mixed in for 1 minute on KA 3.

 The dough was then rested for 20 minutes.  Then it was turned out on a lightly floured surface and hand kneaded for 5 minutes and allowed to rest covered for 10 minutes.  The fresh herbs and green onions were then worked into the dough using S & F’s.

 The dough was allowed to develop and ferment for 1 hour.  (2)150 gpieces were separated out for the Naan and shaped into a ball and allowed to rest for 10 minutes.  The remainder of the dough was shaped into a loaf and placed into an oil sprayed Pyrex loaf pan and allowed to double over 4 hours.

Kabobs and..............................................................................Naan with Mexican Chipotle Pink Sauce

 The Naan balls were rolled and pressed out to 12”circles and covered with plastic for 30 minutes.  Then they were transferred to a floured peel like a pizza for chucking into the skillet on the grill – closing the lid. The gauge read 450 F.   After cooking for about 2-3 minutes the Naan was flipped and the cooked side, now facing up was brushed with Mojo de Ajo.  After another couple of minutes the bread was flipped again onto the Mojo de Ajo side allowed to fry for about a minute.  The bread was then folded to fit into a tortilla warmer while the 2nd Naan was fried. 

 The un-slashed loaf of bread, using the same dough, was baked in the mini oven at450 Fafter preheating with 'Sylvia’s Steam' at 500 F.  It was steamed for 12 minutes then the steam was removed, the loaf rotated 180 degrees and the mini oven was turned down to 425 F convection this time.  The loaf was rotated every 5 minutes until it was done and205 Fon the inside – about another 20 minutes – 32 minutes baking time total.  It was left in the oven with the door ajar and heat off for 10 minutes to further crisp the skin.

 The loaf and the Naan were both terrific.  The loaf was nicely browned, blistered and crunchy when it came out of the oven but it softened as it cooled.  The crumb was open, soft and moist.  It tasted like Japanese white bread met Indian curry.  When toasted with butter and corn jam it was just great.

Peach and mango Crisp for desert

 The Naan ended up with some soft and crunchy parts that made it unique.  It went well with the kabobs and tasted like a plate of Indian veggies and spices.  Yummy. 

Toasted with butter and carrot jam - delish!!

The formula follows;