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This Savory Sourdough Babka is made with the tangy dough of naan bread, and filled with cilantro, garlic, and cheese. The twisted and layered design of a babka maximizes delicious filling distribution and makes for a beautiful presentation that is actually quite easy to achieve.

Savory Sourdough Babka

Dough

flour, see notes for flour options (2 cups)

sourdough starter (3/4 cup stirred down)

milk (1/2 cup)

plain yogurt (1/4 cup)

salt (1 tsp)

milk

Filling 1

garlic

softened butter (3 Tbsp)

cilantro (or basil)

shredded pecorino romano

(For a loaf with more separated layers, add 2 Tbsp of olive oil

(More Cheese and Garlic)

cilantro

olive oil (2 Tbsp)

shredded mozzarella (1 3/4 cup or 6 oz)

grated parmesan (1/2 cup)

Filling 3 (Gouda and Scallion)

scallions

smoked gouda chopped (4 slices)

unsalted butter (5 Tbsp)

sugar (1/4 cup)

cocoa powder (1/6 cup)

tsp ground cinnamon

bittersweet chocolate chips

Dough Notes

Kefir milk instead of yogurt

This fermented buckwheat bread is astonishing in its simplicity and its tasty, complex flavors. It makes for a great pre-workout breakfast or snack as it's packed with nutrients yet it feels light on the digestive system compared to a granola bar.

Gluten Free Fermented Buckwheat Bread

450 g buckwheat groats not toasted (2 1/2 cups)

water

salt

pumpkin seeds

Tbsp of toasted flax seeds

pumpkin seeds seeds

Supplies

Glass bowl or large Pyrex measuring cup

Dish towel, cheese cloth,

Loaf pan (I used

Parchment paper

This is a stovetop and sourdough-leavened variation on Indian naan flatbread. This dough is easy to mix up, has a non-traditional cooking strategy of using a hot cast-iron pan. The flatbread is delicious when served with traditional Indian lentils (e.g. masoor dal) or used to dip in hummus or even make personal toaster-oven pizzas. They freeze well and you may find yourself doubling the batch to have more in stock.

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Savory Sourdough Babka

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