I am a total convert to flatbreads (naan) made with sourdough discard. It's no secret that I am not fond of rice and until I discovered jasmine and fragrant rices, I either avoided them and/or worked hard to transform rice into something worth eating - like risotto. That said, I do enjoy traditional, ethnic rice dishes but I just cannot (and blame it on my British upbringing - so I apologise to my fellow Saffas) do the vleis, reis en aardappel meat, rice and potato meals that are a feature of so many traditional South African Sunday lunches. I admit that in my youth, and still, they are a hardship. Especially when the hostess generously dishes up for one. Then, I must sit next to The Husband who will happily scoff what I cannot.
That's a long way to telling you about last night's meatless Monday supper: vegetable curry without rice but rather with naan (flat) bread. I managed to get my ducks in a row to start the bread on Sunday as I prepared supper and then put the dough in the fridge overnight. That really works better for me because in the mornings I hardly have a brain and it takes me six hours to wake it up.
I took the prepared dough out of the fridge yesterday morning and it was ready for rolling and cooking last night.
I had made a big pot of curry for Saturday's market and there is more of that and two breads left and which went into the deep freeze for another time.
Naan should, technically, be brushed with melted butter, but we decided that just flour worked for us.
I will make more. And more. I am sold on sourdough and am getting my brain head around how to manage it's particular timetable.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.