Naan



So I made Chicken Curry last week– and then I got really excited and didn’t photograph it, sorry… I’ll make some more and share it with you. To go with this last post, Chicken Curry, one needs naan. Ironically, I messed up the recipe for that and didn’t make it successfully until tonight… more on that below.

Naan is “bread” in several central Asian languages. Traditionally one makes naan, at least for Indian cuisine, in a tandoor– a clay oven. I have no clay oven. Stove-top’ll have to do.

I’m taking my cues for this endeavor from a blog with possibly the coolest name ever, Avocado & Bravado.

Ingredients

1/2 cup warm water

2 tsp yeast

1 tsp sugar

1/2 tsp salt

2-1/2 cups flour (she uses all-purpose, I’m going with 1/2 all-purpose and 1/2 bread)

1/4 cup vegetable oil

1/3 cup Greek yogurt

1 egg, beaten

butter for greasing, cooking, and brushing (Or ghee, clarified butter, if you have it. I do not.)

Make Em:

Combine yeast, water, and sugar to proof. Meanwhile, mix the flour, salt, oil, yogurt, and egg. Mix well, then add the yeast mixture and mix again, kneading to form a soft dough. Add more flour as needed. Divide into eight balls. Grease a large bowl and put the flour inside, covered with Saran wrap, to rise for about an hour.

Once the balls have risen to about double their original size, flatten them with your hands and then stretch them out thinly into flatbread. You could use a rolling pan, but I thought pulling on it was more fun. 

Heat a little butter (just a little!) in a large pan. Add the naan, one at a time, and cook until “blistered and golden brown.” Flip and repeat on the other side, and repeat with all eight balls. Brush with butter, if desired, then serve.

Kitchen Catastrophe! The first time I tried to make naan, I was in a hurry so I put it in the oven on warm to rise. Except I didn’t cover it. Lesson learned: If you’re gonna rise dough in the oven… cover it, or you’ll be sad.

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