Contributing author: Kate from Venison For Dinner
This recipe is an amazing way to use lots of both of my favourite cultured discards: sourdough and clabber! If you want to know more about clabber culture, check out my free course!
My family likes whole-grain bread. They like sourdough bread. But sourdough 100% wholegrain has too much tang for them. They can’t handle it! However, they adore these naan breads, and I love that they’re eating 100% fresh ground wheat sourdough!
● Classic peanut butter and honey
● Naan bread pizzas
● Our favourite is to have meat, lettuce, some sort of sauce and cheese, of course. ● We’re also fans of chickpea salad in them! I don’t follow a recipe, but here’s something similar to what we’ve made before for a chickpea salad.(https://www.ambitiouskitchen.com/the-easiest-chopped-chickpea-greek-salad/)
Types of Wheat
I make these with hard white or hard red wheat, and with some tweaking, you could easily use fresh ground Khorasan or Einkorn. However, I’d make it first with hard wheat so you know what the touch texture should be, so you can adjust when using another wheat. Don’t use soft wheat; you need the elasticity that the protein in hard wheat provides. It’s always hard wheat for yeast breads!
In my Komo Fidibus XL, I grind it as finely as possible, which is how I do all my bread flours!
Grind yourself a bit of extra flour when you are making the dough so that you have flour to roll them out on.
Whole Grain Sourdough Discard Naan Bread Recipe
- 600g sourdough discard
- 500g clabbered culture discard OR buttermilk
- 15g salt
- 1 teaspoon baking powder
- 625g fresh ground hard white or hard red wheat
Mix discard and clabber, then add in salt and baking powder. Add in wheat. The dough will come together but not really be kneadable. Let sit for a minimum of 6 hours on the counter or up to 2 days in the fridge (if you're not making naan today, I would move it to the fridge).
Divide the dough in half, create into two disks and cut each disk into 8 pieces. Roll into balls and let rest for 15 minutes. While resting, heat two cast iron pans (at least 10” round) on medium heat. You want them hot but not smoking; if they start smoking before you begin cooking naan, turn them off.
On a well-floured counter, roll naan out thin, but not tortilla thin. About a fat 1/8” thick. Cook until just starting to bubble and brown, and then flip and cook until bubbling/brown again.
Keep covered with a tea towel to keep soft while you make the rest. I often make them a few hours before dinner and leave them in the tea towel on the counter. That way, they’re still nice and soft at dinner. Store in an airtight container/bag and reheat gently in the oven or a frying pan if needed.
Hey, friends! I'm Kate of Venison for Dinner, where we focus on all things homemade. Sourdough, raw dairy recipes, wild game, and with everything, a focus on unprocessed foods. You can find me on Instagram, YouTube and the blog at www.venisonfordinner.com