Come On Up To The House

Naan

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We make Chicken Tikka Masala quite often. We also have tried Balti, trying to recreate a dish we had while on a trip and other different types of Indian food. But we have never tried Naan before. It always is pretty pricy when we go out, so when Paul found a recipe he thought sounded interesting, I decided to give it a try. It turned out pretty well! We froze the left overs and are looking forward to having it again soon.

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Naan

1/4 cup warm water
1 tbsp sugar
3/4 tsp active dry yeast
3/4 cup warm milk
1 cup greek yogurt
4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda

melted butter for brushing
spices if using, cumin or garlic
fresh cilantro

In a medium size bowl dissolve the sugar in the warm water. Add yeast and stir until it is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise. Add the flour, salt, baking soda and baking powder to a mixer bowl.  After yeast has proofed,  add the warm milk and yogurt. Mix in mixer or use wooden spoon. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge. When ready to cook, divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long. I had to roll my dough out pretty flat in order to get bubbles to form. Repeat this method with the rest of the dough.Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

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