Wednesday, March 25, 2009
As a late addition to the channa masala meal, I decided to make naan. With the help of the food blog search Firefox addon, I found two promising recipes: http://www.andreasrecipes.com/2007/01/11/naan-fluffy-style/ from a nice lady named Andrea, and this one http://www.cupcakeproject.com/2008/05/naan-recipe-if-you-can-make-pancakes.html from a nice lady named Stef. In the end I used Andrea's ingredients (halved) and Stef's cooking method. It worked, I suppose. It's super tasty, to be sure, but I'm not sure if it tastes of naan. Unfortunately the channa masala leftovers had already been put away, so I didn't taste the two together, but I'll report back after lunch tomorrow.
about 1 1/2 cups AP flour (start with 1 1/4 c. and increase as needed)
1/4 t. salt
1/2 t. baking powder
1 t. sugar
1 t. yeast
1 small egg
1/4 c. plain yogurt
1/4 c. milk (Andrea's recipe called for skim milk, but all we had was 2%, it seemed to work fine)
1-2 t. canola oil
Stir together dry ingredients in a medium-sized bowl and wet ingredients in a small bowl (or measuring cup). Add wet to dry, stirring to combine. Add more flour as needed until you reach dough. Knead for a few minutes-- it's not a lot of dough so you can just do it in the bowl or your floured hands, no board required. Lightly oil the bowl, plop the dough into it, swirl it around and flip it to cover it with oil on all sides. Cover with a damp towel, and let rise for 1 hour, or until doubled. (In this cold and rainy weather I put it in the oven with just the light on.) When risen, lightly knead/punch down. Heat a lightly oiled cast iron skillet to medium. Pull off golfball-sized lumps of dough and flatten/stretch it between your hands as thin as you can get it-- it'll shrink and plump up as soon as you let go, like pizza dough. Plop (that word is so perfect for this dough!) the stretched bits into the skillet. Let them fry for 1-2 minutes on each side, or until they reach desired brown-ness. Eat.