Millet & Sunflower Naan (B&P25)

Baking & Pastry Project #25 - Millet & Sunflower Naan

The drums are here! A beautiful glossy black with the look of an old Ludwig set, they are so classy my son speechless. They arrived by UPS a mere thirty minutes before his music teacher arrived. When Jared arrived we broke open the boxes, then spent the next hour setting things up and tuned.

My brother is an awesome guy. He put new heads and mutes on the drums, sent new tuning keys and a pack of drum sticks. He told my son, "Have fun and shred some wood!"

We're going to rearrange the living room to create a music area with the drums, piano and guitar. Then it's time to pick up some drum mutes or lightening rods so that after sundown he can still practice.

It's not just that we want to be a good neighbors, it's trying to head off trouble before it starts. One of our neighbor's has an irritation meter that is set far below average. Once she gets started, then she's off and running for years on end. It makes you want to put up some alien defense shields, so she doesn't have the opportunity to say, "Take me to your leader!"

I served the naan along with assorted meats and cheeses for dinner. Delightfully buttery and creamy from the sunflower meal, the naan went beautifully with a smear of ricotta and a marinated olive. It got high marks from my family for eat alone deliciousness.

Recipe

Protein Content:
Original Amount: 23.283 g
GF Amount: 22.085 g

5 g brown rice flour (.35 g)
25 g sweet rice flour (2.125 g)
25 g arrowroot starch (0.075 g)
59 g millet  flour (6.785 g)
85 g sunflower seed meal (12.75 g)
23 g instant dry yeast
14 g sugar
4 g sea salt
4 g agar agar powder
6 g chia seed meal
90 ml water
10 ml agave syrup
29 g clarified butter

29 g plain yogurt
29 g eggs
Topping: clarified butter and seeds of your choice

1. Place the dry ingredients into a large bowl and stir together.  Then pour all the liquid ingredients into a medium sized bowl and blend thoroughly. Pour the liquid ingredients into the dry ingredients and stir until a nice ball forms.

2. On a sheet of parchment paper sprinkled with arrowroot starch, divide the dough into 5 or 6 balls of equal size. Starting with the first ball, press out onto the parchment paper into a tear drop shape. Continue with the second ball and so on until all the dough is shaped. Place the parchment paper onto a cookie sheet and relocate to a warm location. Allow the dough to rise for 1 1/2 to 2 hours.

3. Place a baking stone into the oven and preheat to 425 degrees Fahrenheit/218 degrees Celsius. Brush the naan with clarified butter and sprinkle with your choice of seeds. Place the parchment paper onto the baking stone.  Cook for 10 minutes or until puffed.  Cool completely before serving.


Other Posts in the Baking & Pastry Project

Index of Baking & Pastry Project Posts

Baking & Pastry Project #24 - Lavosh
Baking & Pastry Project #23 - Pizza
Baking & Pastry Project Week 12 - Pizza & Crackers
Baking & Pastry Project #22 - Soft Pretzels
Baking & Pastry Project #21 - Crescia al Formaggio
Baking & Pastry Project Week 11 - Parmesan & Pretzels
Baking & Pastry Project #20 - Craquelin

Baking & Pastry Project #19 - Brioche
Baking & Pastry Project Week 10 - Brioches