naan

if you open my refrigerator you'll find a big hunk of dough. it's supposed to be stretched, flattened and baked into naan later today...but i'm skeptical.

the recipe comes from peter reinharts whole grain cookbook and the first day goes like this

you'll need

3.5 cups of whole wheat flour

1 2/8 tsp salt

1 tsp instant yeast

1.5 cups plus 2 tablespoons buttermilk (yogurt or melted unsalted butter also works)

olive oil and garlic for topping

combine the flour, salt, yeast and buttermilk in a bowl. stir vigorously with a mixing spoon or knead with wet hands for about two minutes- until all ingredients are evenly integrated and distributed into the dough. the dough should be soft and slightly sticky. if not add some extra flour or milk as needed.

dust a work surface and roll the dough in the flour to coat. knead the dough by hand for 3-4 minutes, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky. form the dough into a ball and let it rest for 5 minutes. prepare a clean, lightly oiled bowl.

resume kneading the dough for 2 minutes, place the dough in the prepared bowl, cover tightly with plastic wrap and place in the refrigerator overnight.

i'll get back to you later today with the results. -----------------------------------------------

to tide you over i'd like to share this little jem from maira kalman.

http://kalman.blogs.nytimes.com/2009/11/26/back-to-the-land/