Something I’ve discovered is that adding some semolina to your bread or pizza crust makes it wonderfully crispy. I recently made Sourdough Rustic Bread but I was a bit short on flour so I replaced about 1/2 a cup of the bread flour with semolina and got a delightfully crispy bread, perfect for cheese toast.
When I spotted this recipe on Pinterest I had to give it a go. Of course, I had to change it to suit myself and I used sourdough instead of the dough recipe given and I used cinnamon sugar instead of plain. It was delish!
I’ve tried a few times to make naan but this week I found an excellent recipe that turned out so well I think my search is over. As often happens, I’ve modified it to suit my tastes and kitchen.
Sourdough Naan
1 cup active sourdough starter
2 cups all-purpose flour
1/4 cup plain yogurt
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon honey
1/2 teaspoon active dry yeast
In the bowl of a mixer, combine the starter, yogurt, honey, salt , 1/2 cup warm water and the flour. Knead to a smooth dough, about 5 minutes. Add water or flour as needed. Transfer to a lightly oiled bowl and cover. Let rise 30 minutes. Meanwhile, preheat the oven and baking stone to 450F.
Divide dough into about 10 equal portions and roll out on a floured board into rough ovals about the size of your hand. Bake ovals directly on the stone 5 or 6 minutes or until lightly browned on both sides. There is no need to turn during baking. Serve immediately.