Wednesday, September 19, 2012

Time-Out: Naan

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This isn't the first time I made Naan.  Two years ago when John and I were living far away, we came home to visit the family.  Mom was always happy to give up the kitchen to me for an evening, provided of course, that I didn't cook anything too spicy so that she could eat it.  It worked out well - I got to try out my burgeoning skills on my family, and Mom got a night off from dinner making!

John helped me and in a fit of last-minute inspiration, we made Naan to accompany our Chicken Tandoori.  It came out so delicious that I remember being upset we hadn't photographed it for the blog before we all devoured it.  And now (of course!) I can't remember what the recipe was that we used.  I just remember it being so cool that I pulled off something that seems so intimidating.

It isn't intimidating though, so don't stop reading!  Despite the rising time (like any bread), the naan bakes up so quickly, it's amazing.  And, it really lends an authentic air to any Indian dish.  A special Indian dish just in time to celebrate a very special day on Friday.
Naan (adapted from Rasa Malaysia)
Serves:  6
2 cups all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp sugar
3/4 tsp salt
1/2 tsp oil
1/2 cup yogurt
1/3 cup warm milk



In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt.  Make a well in the center and add oil and yogurt.  Add the milk and mix well, until a ball forms.  Your dough should be soft and if you poke it with your finger, it leaves an indentation.  Knead for 6-7 minutes until smooth and elastic.  Place the dough in a well-oiled bowl.  Keep covered and in a warm place for 2 hours.  The dough will rise but will not double.  It should be sticky to the touch.

Divide the dough into six balls.  Roll each ball into the shape of a teardrop using extra flour, if needed.  Heat a heavy-bottomed skillet over medium-high heat.  Brush one side of naan with water and place the water side down into the skillet.  Cover immediately.  After a minute, turn the pan upside down so the naan is exposed to the direct flame for 3-5 seconds.  Continue with each dough piece.  Serve immediately.

Until the next time my oven is on...

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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