Ever since the first time I tried it--at an Indian restaurant after school in Aspen while studying--I was hooked. I have to admit I forgot all about it when I moved to Mexico, but then during one Thanksgiving break trip I rediscovered my love for naan.
There is a pretty funny story behind this post. Here is the gist of it. My friend decided to heat up naan as a late night snack. As the rest of us waited in the living room, not exactly knowing what he was doing in the kitchen, he smothered an extreme amount of butter on it. He then appeared into the living room with a plate of warm naan with no less than a pond of melted butter atop. Needless to say, the snack was disgusting and he was forced to wipe it off with paper towels as the rest of us laughed hysterically.
Since then, naan has become an inside joke for some of us. So this post is in honor of that day and my--or should I say our-- love for naan.
The recipe is very easy and the final product is delicious. Tastes much like the naan I have tried in any of the Indian restaurants I have been to. You can add different spices before cooking it; or keep it plain. Just make sure you have it with butter or olive oil (a decent amount).
Naan (adapted from Tasty Kitchen)
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon granulated Splenda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup plain yogurt
- Spices (optional)
- Oil or butter for serving
- In a large bowl mix flour, baking powder, baking soda, Splenda, and salt. Make a well in the middle and set aside.
- Place milk in the microwave for about 25 seconds, or until warm but not hot. Combine with yogurt and stir to blend well. Pour half of the milk mixture into the well formed in the dry ingredients. Slowly stir to combine. Keep adding as much milk mixture as needed to form dough (I used almost all of it). Cover dough with a damp towel.
- Place a bowl of water in the microwave oven and heat for 30 seconds. Remove bowl and place covered dough in the microwave. Let rest, undisturbed, for at least 2 hours.
- After dough has risen slightly, remove dough from bowl and place on a lightly floured surface. Knead for 2-3 minutes, adding flour is dough is too sticky.
- Separate dough into 8 portions. Roll each piece out until 1/4-inch thick. Season one side with whatever spice you are using and brush other side with water.
- Heat a large heavy skillet over medium heat and place naan, water-side down. Cover and cook for about 30 seconds or until bubbles appear.
- Flip naan and transfer to a low flame, cooking it spices-side down directly over the flame. Cook until slightly charred. Serve warm.
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