Yeasted Jowar Naan #BreadBakers

Making this month's bread with ancient grains was really tough, since  the choice here is limited. What I could think of making is bread from Jowar / Sorghum. Again when I was surfing, came across recipes of sorghum bread using xanthan gum which is not available here. Searched for subsitutes found that Guar Gum could be used which is available here but could not find it in the market.  

Decided to try an yeasted  sorghum naan, which turned out good, but can be eaten when fresh just out of the oven, since this has no gluten it tends to crumble and dry out. It had an excellent taste but has to eaten with a gravy dish. Used boiled potato to try and bring some binding / gluten which did help in making this easy to form the naans.

I made this for our Sunday Lunch with Dal Sultani , we just enjoyed this combo. We loved this healthy bread, which I, again say can be eaten when fresh only, since one remained, checked in the evening it turned dry and crumbled. Bake the naan as per your need. If the dough is extra,  refrigerate it and use it when required.

I wish to thank Robin, for this great theme and hosting this event, in this challenge learned a lot about ancient grains.

Ingredients

2 Cups Jowar / Sorghum flour - Freshly ground
1/2 Cup Oats flour
1 Medium size potato- scrubbed n cut into half
2 Teaspoons Yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1 Cup Warm Water
1/2 Cup Water + 1/4 teaspoon salt to boil the potato

1 Tablespoon Black Sesame Seeds

Method

Boil the potato in the pressure cooker for 3 whistles.  Cool,  skin and grate the potato and mix it with the water that it was boiled in.  Keep aside.

Seive the flours. Add the yeast sugar and salt. Mix well,  add the potato starch and  water, a little at a time, knead to a soft dough.  Grease a bowl keep aside it to double in size.

When the dough doubles, punch the dough. Divide the dough into four parts. Place a greased parchment sheet on a baking tray make teardrop shaped naan (1/2 inch thick). Lightly moisten the naan with wet hands, then sprinkle black sesame seeds.

Keep it covered for 15 to 20 minutes to rise again.  Then bake for 15 to 20 minutes at 200 degrees. 

The bottom side when baked..

Take this hot naan dip each piece into bowl of Dal Sultani..... Enjoy .

Labels : Jowar, Naan, Bread Bakers, Breads

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.

• Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings
• Ancient Grain Carrot Bread from The Schizo Chef
• Barley Flour Donut Muffins from I Camp in my Kitchen
• Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days
• Buckwheat Savoury Pancakes from Mayuri's Jikoni
• Dimbleby's Breastfeeding Bread from Food Lust People Love
• Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette
• Foxtail Millet Bagels from Cooking Club
• Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian
• Injera Bread from Spiceroots
• Little Millet Banana Bread from Sara's Tasty Buds
• Millet Idli from Gayathri's Cook Spot
• Quinoa Banana Bread from Wholistic Woman
• Seeded Spelt Boules from Culinary Adventures with Camilla
• Spelt and Buckwheat Soda Bread from A Shaggy Dough Story
• Spelt and Einkorn Sourdough with Caramelized Onions from Karen's Kitchen Stories
• Spelt Bread from Hostess at Heart
• Spelt Sweet Potato Paratha from Cook's Hideout
• Teff Crepes with Spinach and Mushrooms from A Day in the Life on the Farm
• Yeasted Jowar Naan from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.