Rye Naan

this bread is made using the sponge method, which is a way of introducing extra flavor into the naan and improving the texture of the finished product. start by blooming a heaping 1/4 teaspoon of yeast in 1 cup of the water. the water should be slightly warm but not hot. let the yeast bloom for about 5 minutes until the water starts to look foamy, then combine with 1 1/4 cups of the bread flour. allow the mixture to ferment for 1 hour, until you start to see bubbles and/or cracks appear on the surface of the sponge.

when you’re ready to proceed, bloom the remaining yeast in the remaining 1/4 cup water, as before. then, in the bowl of a stand mixer fitted with a dough hook, combine the sponge, the bloomed yeast and water mixture, and the rest of the ingredients. turn the mixer on low and allow the dough to come together, scraping down the sides of the bowl as needed. once the dough has taken on a shaggy appearance, increase the speed to medium and knead for approximately seven minutes , until the dough has completely amalgamated and become elastic. the finished product will be quite sticky.

leave the dough in the mixing bowl and cover with plastic wrap or a damp kitchen towel. put the dough in a warm place and let it proof until it has doubled in size, about 1 hour.

turn out onto a well-floured surface. divide the dough into eight equal balls and then roll each ball into a roughly oval-shaped sheet about 1/4-inch thick. use as much flour as you need, but as little as you can, to keep the dough from sticking.

i cooked my naan in a 500f (air temp) oven. bake the naan directly on the floor of your oven. the bread should puff dramatically after 45 seconds to a minute. flip over the naan and cook for another 30 seconds on the other side. remove and serve warm with just about anything you’d wand to dip some bread into.