Naan

I mentioned yesterday that we’ve been out of bread for about a week now.  And really, that’s not as big of a deal here as for most households with kids.  For some reason, my kids aren’t big on sandwiches.  They love wraps, so the tortilla is a good friend.  And, I mentioned we made these focaccia sandwiches:

phil 2

 

We’ve also done our homemade bagels, homemade pretzels, homemade pizzas… now I was ready to try something new.  So I went to my Pinterest board and decided on naan, (Indian flatbread).

naan 1.5

First things first… a cute helper is always needed to knead the dough!

naan 1

It’s a very simple recipe, and takes about 5 minutes to prep and another 45 minutes to rise – – then you’re ready to fry!

naan 2

The recipe said it should bubble; my first try did not bubble at all.  The rest bubbled no problem.  They all tasted great!  I wonder what it is about that first one.  Whenever I maake my crepes, te first one alwas feels different than the rest, too.  Hmmm….

naan 3

The recipe makes 8 pieces, (and costs about $1.27 total to make according to the original recipe makers).  Not bad, huh?  We decided to cover ours in peanut butter and honey. Real authentic, right?  🙂

naan 4

The big girls loved it, but Sierra was afraid of the “dark spots.”  Whatever.  There goes the theory of ‘if they help they’ll like it,’ right?

naan 5

 

We turned the leftovers into individual toaster oven pizzas today.  Another hugs hit, until the cheese was eaten off and the dark spots discovered underneath by a certain 3 yr-old.  Oh, well — she can go hungry!  I bet you want this super simple yummy recipe, huh?  Ok, here it is: (and you can go to the original site here.) The only thing I altered was using olive oil instead of cooking spray.  Enjoy!

Naan Bread:
Ingredients
  • 2 tsp dry active yeast $0.19
  • 1 tsp sugar $0.02
  • ½ cup water $0.00
  • 2½-3 cups flour $0.18
  • ½ tsp salt $0.05
  • ¼ cup vegetable oil $0.15
  • ⅓ cup plain greek yogurt $0.56
  • 1 large egg $0.12
Instructions
  1. In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.
  2. In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
  3. At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.
  4. Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
  5. Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about ¼ inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!
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