Naan at home-easier that it should be
And I don't even have a tandoori, yet. One of the things I have been missing in our year of not eating out has been Indian food. Oh I miss samosas, vinadaloo but I really really MISS naan. The other day the potato lentil was cooking away happily when I saw my bread was done rising. I got one of those blinding flashes of brilliance when I then spotted the mega griddle ready to head back to it's hiding spot after making 30+pancakes for the week's breakfast. They collided in my head I think I even whispered "naan". It took me about two seconds to pull that baby out and start heating it back up for an experiment.
What a happy lucky little experiment it was! I actually got them all made in less than 15 minutes, once the dough was done rising. You'll need a clean plate to press them out on or a really clean counter, wrong time of year for me on the really clean counter (screen doors, down flies not dead=unclean)
Best Homemade Bread-- makes 2 loaves
in a KitchenAid fitted with a dough hook
add 2 cups flour, 1 Tablespoon SAF yeast, 1 teaspoon sugar, 1 teaspoon salt
pulse to mix for a bit
add 1 1/2 cups warm water
run to incorporate water, stop and scrape down sides
add 1-2 Tablespoons of olive oil
run again until all in incorporated, you may need to scrape it down again
now start adding flour 1/2 cup at a time
let it incorporate before adding more flour
as it becomes dough you need to turn it off and check on it if it is still sticky keep adding flour
I usually end up adding between 2 to 3 more cups and sometimes as much as 4 cups, depends on the day, the humidity and if I added a little too much water
once it has taken as much as it will, you'll be able to tell this because it will incorporate less easily and the dough will not be too sticky, let the machine knead it for 5 more minutes or so
when it is done it will climb the dough hook and drop back down repeatedly, or at least that's when I call it done, it should be smooth, moderately stiff and not sticky
turn it out into a greased bowl, flip to grease, cover with a warm damp towel and let rise in a warm place
when it is doubled in size pre-heat the griddle to around 400˚ that's as high as mine goes
let it warm up and swipe it with a stick of butter
tear off a piece of the dough and press it flat on the plate
stretching and flattening to a circle-ish shape--not necessary!!
once it's as flat as possible pull it off the plate stretching as you go
flop it on the griddle and start over again
when one side is browned in spots flip it and cook the other side
while that side cooks swipe the butter over the side you already cooked
remove to a platter and keep warm by covering with a dish towel
repeat until all the dough is used up and your family comes sniffing around for lunch
Make this your recipe, make garlic naan or cheese nan or use extra salt or sugar have fun with it! We ate leftovers with more potato dal and what a satisfying lunch! They reheated really well in a small skillet.
Don't forget to help us name the new kitteh! Leave a comment over here and enter to win some sweet Brillo pads and help us think of good names for the cat. Maybe I'll post the best ones for voting next week, ala Swistle!
I'm linking up with:
Peace and Love-