Naan (Emmer & Stardust Variations)

Chef Deepa Shridhar uses 100% stone-ground Barton Springs Mill Flour to recreate the recipes of her childhood. Naan is a soft, leavened flatbread popular in South Asian cuisine, typically made with yeast and yogurt and shaped by hand with signature charring.

"So now, here in Texas, proudly made with Barton Springs Mill flours, I bring you a collection of breads from my childhood and many others alike, of Naan, of Roti, of Ajwain Paratha. I hope you enjoy this collection of breads, to be made for several iterations of dishes, pizzas, sturdy enough for curries and delicate in taste and texture."

Naan - made with two different Barton Springs Mill stone-ground flour mixes for two different textures 

Naan made with Emmer

Makes 10-12 Naan 

Ingredients:

2 cups (250g) Butler’s Gold 00 flour 

1.5 cups (190g) Emmer flour  

1.5 tablespoons (22g) neutral oil 

1.5 teaspoons (10g) salt 

1/2 cup (120g) yogurt 

1.5 cups (355g) warm water 

2.5 teaspoons (8g) yeast 

.5 tablespoon (7.1g) butter/ghee 

1 teaspoon (5g) sugar 

Method:
In a mixer, add flours, salt, yeast, sugar, oil, and butter. Using the dough hook, let the butter and oil incorporate throughout the flours. Add yogurt and mix on a faster speed for a minute. Stop and make sure yogurt is incorporated. Gradually add water and mix the dough for 4-6 minutes on medium high speed. The dough should be a little sticky but easily managed. Place the dough into a well-oiled bowl, knead once, like you would a focaccia, and fold. Wrap tightly and let it ferment for at least two hours. For best results, you can cold ferment in the fridge for 24 hours.

Once ready to use, heat up a cast iron on high. With a little bit of oil on a clean surface, portion dough into balls and roll out into rectangles, making sure all sides are the same thickness. Add oil to the pan and heat on one side for 45 seconds, then flip to the other side for another 45 seconds.  Brush with butter and serve. 

This version is a denser, heartier version of Naan, but still very soft, with a pronounced flavor. 

Naan Version 2 - The Stardust Effect (more voluminous and fluffier) 

Makes 8-10 Naan 

Ingredients:

2 cups (250g) Butler’s Gold 00 stone-ground flour 

1.5 cups (185g) Stardust flour  

1.5 tablespoons (22g) neutral oil 

1.5 teaspoons (10g) salt 

.5 cup (120g) yogurt 

1.25 cups (296g) warm water 

2.5 teaspoons (8g) yeast 

.5 tablespoon (7.1g) butter/ghee 

1 teaspoon (5g) sugar 

Method:
In a mixer, add flours, salt, yeast, sugar, oil, and butter. Using the dough hook, let the butter and oil incorporate throughout the flours. Add yogurt and mix on a faster speed for a minute. Stop and make sure yogurt is incorporated. Gradually add water and mix the dough for 4-6 minutes on medium high speed. The dough should be a little sticky but easily managed. Place the dough into a well-oiled bowl, knead once, like you would a focaccia, and fold. Wrap tightly and let it ferment for at least two hours. For best results, you can cold ferment in the fridge for 24 hours.

Once ready to use, heat up a cast iron on high. With a little bit of oil on a clean surface, portion dough into balls and roll out into rectangles, making sure all sides are the same thickness. Add oil to the pan and heat on one side for 45 seconds, then flip to the other side for another 45 seconds.  Brush with butter and serve. 

This version is a soft but sturdy version of Naan, a fluffy product that reminds you of a Naan found in an Indian restaurant, but with the specific nuttiness of delicious Barton Springs Mill flours. 

Kitchen Notes: 

• a mixer is the best to work quickly and efficiently the dough. 

• Longer ferments will adhere a deeper flavor but too long will change the product texture. 16-24 hours is best for a cold ferment, and a Pizza proxy. 

• Can incorporate after the dough is fermented, toasted cumin seeds and/or fried garlic.