Rye & Spelt Naan

SO GOOD! So easy, for bread. And here's that bread spice, put to good use already.

 

While the technique is for naan, I suspect that this will be better with German, Austrian, Scandinavian, etc. dishes. Or just by itself. I could sit and eat slab after slab of this, if I let myself. I may have to make this half a recipe at a time just to avoid temptation.

 

6 to 8 naan breads

2 hours 45 minutes - 45 minutes prep time

 

 

Make the Starter:

1 cup lukewarm water

1/2 teaspoon fast acting yeast

1 1/4 cups whole spelt flour 

Measure the water into a mixing bowl, and add the yeast. Let work for 10 minutes until foamy, then mix in the flour thoroughly. Cover the batter and leave in a warm (room temperature) spot for 1 hour.

 

Finish the Dough & Cook: 

1/4 cup lukewarm water

1/4 teaspoon fast acting yeast

2 cups whole rye flour

1/2 cup whole spelt flour

1 teaspoon salt

2 teaspoons finely ground bread spice

1 tablespoon mild vegetable oil

1/2 cup buttermilk OR thin kefir

about 1 tablespoon mild vegetable oil to cook

Measure the water into a small bowl and add the yeast; set aside for 5 to 10 minutes until foamy. 

Meanwhile, mix the rye flour, spelt flour, salt, and bread spice. 

Add the oil and buttermilk to the starter, then stir in the new bowl of yeast and water. Then mix in the flour with a wooden spoon, beating it thoroughly for a few minutes; as long as you can stand. It should become a bit stretchy and bouncy (the gluten has developed). Cover the dough and let it rise for another hour. 

When you are ready to cook the naans, heat a griddle or heavy skillet over medium heat. Brush the surface with a little oil. Using a wet spoon, scoop out 1/8th or 1/6th of the batter and plop it on the griddle. The spoon being wet will help keep the batter from sticking to it. Using a wet hand, immediately pat it out into a flat circle, about 1/2" thick. Cook for about 3 minutes, until the top looks mostly dry. Turn the naan over - the bottom (now top) should look lightly browned and flecked with darker spots. Cook for another 2 minutes, then transfer the finished naan to a plate. 

While the naan cooks, wash the spoon and ready it to repeat the process. Brush the pan with a little oil, and cook another naan, as above. Continue until all of them are finished. 

These can readily be reheated by popping them back into the skillet and covering them for a few minutes; turn and move them around to heat them evenly. Serve warm. (Although they are not half bad cool, either.) 

Last year at this time I made Braised Pork Belly with Turnips.