Well, the holidays are almost over. A few more days, one more big get together/party and we’re all going to be going back to normal. This giant tree taking my living room will be a sad new addition to our burn pile out back, the decorations will be stored away for next year, all that glitters will be gone. I can’t wait. Once Christmas is over, I tend to be tired of looking at all the decorum. I want it gone and out of my sight. I love Christmas more than anyone I know, but I just like to keep it special, that one time of year that comes along and brightens every day for 6 weeks.
Speaking of back to normal, food has become my focus once more. I’ve made this naan recipe once before, served with a healthy bowlful of garlicky hummus, but this time we served it up with some butter chicken. I’d like to say that I made butter chicken from scratch, cooking all day, the smells of India filling my kitchen. Alas, I did not. I know, you’re shocked aren’t you? I just so happened to have a package of butter chicken seasoning (as in just add milk and tomato sauce) in the pantry. It’s been sitting there for ages, and I hate to waste! It was one of those spur of the moment purchases on a sample day at the grocery store. So enamored were we with the sales woman, that we picked up a package and actually bought it. This is rare. Usually, when I see sample people at the grocery store (my favourite is Costco!) is to grab a sample and head on my way. I don’t stop to heal their spiel, nor do I pretend to be interested. I’m sure they know that most people just want the free food. I know I’m not alone here, and I’m not ashamed to admit it.
Make these Naan any time you want to make some dip and need something warm and delicious to dip in it. You know how I feel about dipping things…
Garlic Naan Bread
(recipe is easily doubled)
1 3/4 cup all purpose flour (or half and half whole wheat and all purpose)
1/2 tsp salt
1 1/2 tsp active dry yeast
1/4 cup warm skim milk
1/2 cup plain yogurt
1/2 tsp sugar
1 tsp garlic powder or 1 clove garlic, minced
1/2 tsp cumin
butter or ghee
1. Dissolve sugar in milk and add yeast. Stir to combine and allow to rest for 5-10 minutes.
2. In a large bowl, blend flour, salt, and seasonings.
3. Pour in the milk and yogurt and stir with a spoon until you are unable to do so. Continue by kneading until all flour is incorporated and dough is soft and elastic.
4. Form into a ball, return to bowl and cover with a damp towel for 2-3 hours (or until doubled).
5. When ready, pull dough into 5-10 pieces (depending on if you doubled the recipe).
6. Roll out to 1/8″ thickness.
7. In hot skillet, melt butter or ghee.
8. Brush naan with water and place in pan. When large bubbles begin to form, brush with water and flip over.
9. You can also bake your naan: Turn oven to 400°F, line a baking tray in aluminum foil, brush dough with butter, ghee or olive oil, bake until dough begins to bubble and brown. Flip over and allow to finish.
10. Naan is versatile and can be served with many dishes. Some examples are curries, butter chicken, hummus, tzatziki, any dips you would dip bread into really as well as doubling as a delicious pizza crust.