Naan: I am Back in the Kitchen

Naan:  Back in the KItchen

Thanks for checking in.  Here is a new post for you, such a faithful lot.  The Florida heat sent me packing out of the kitchen for a spell but I decided the flat top griddle would be survivable and chose to make an East Indian favorite of ours, naan.

This is the slipper shaped flat bread that accompanies the tiki, batli and curry dishes.

Naan

What you will need:

2 tsp yeast

4 Tbsp warm milk

2 tsp sugar

4 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

2/3 cup milk

2/3 cup plain yogurt

1 beaten egg

2 Tbsp ghee ( I used olive oil)

flour for dusting

chopped coriander and onion seeds for sprinkling to add great flavors

Directions:

1. Mix warm milk and yeast till frothy.
2. In a bowl combine dry ingredients; make a well in the center
3. add the yeast and milk along with the other wet ingredients until a well formed ball of dough is formed.
4. Remove to a floured surface and knead in quarter turns for about 5 minutes.
5. Dough should be firm,smooth, elastic, barely tacky; not dry, crumbly
6. Return dough to a greased bowl and allow to rise for 1 1/2 hrs covered
7. Punch down, divide into about 12 pieces and roll out the slipper shaped naan.  Sprinkle with coriander and onion seeds.  I prefer to use my hands to press the dough into shape.
8. Place on prepared baking sheet, bake at 400 degrees for 10-12 minutes.
9. I baked mine on the flat top griddle of my stove.  I placed the dough side I pressed out with my hands face down on the griddle.  I left the naan there for about 4 minutes and flipped them for another for or so minutes.  They came off the griddle with great color, puff and texture.  The seeds became quite aromatic with the direct heat.  Take a look:

Served with Bombay potatoes!  The seasonings, onions, peppers were seared in the skillet.  Then the tumeric boiled potatoes were mashed and added tothe skillet for a tasty, savory, colorful side.

Dinner  was served!