Naan Bread

Homemade Naan

PREP TIME: 25 MINUTES

COOK TIME: 2 MINUTES

TOTAL TIME: 1 HOUR, 30 MINUTES

YIELD: 8 NAANS

INGREDIENTS

4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 cup hot water (but not boiling, just hot tap water)

3/4 teaspoon active dry yeast

3/4 cup warm milk

1 cup greek yogurt

melted butter for brushing (may use olive oil)

fresh cilantro or other herbs for topping

INSTRUCTIONS

1   In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.

2   Add the four, salt, baking soda and baking powder to a large mixing bowl.

3   When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.

4   When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.

5   Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

Dahl

Posted for Rebecca

Arta's Dhal Variation

I actually made my first batch of Dhal!

Arta made this for me while she was visiting me in London, and then left the recipe...or rather... two different recipes with notes on her modifications. :-)

I took the bull by the horns and tried it. Yum, yum! .... especially with a dollop of Geeta's Premium Mango Chutney (or the Chili Lime Chutney if you prefer that!)

And, as we all know, given my past history in the kitchen, if "I" can cook this, then anyone can cook this!  :-)

"Arta's Variations on a Dhal-Theme"

Serves 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients:
• 1 Tbsp. sesame oil or, alternatively, olive oil
• 1 cup finely chopped white onion
• 2 cloves garlic, finely chopped
• 1 Tbsp. finely chopped fresh ginger
• 4 cups water or vegetable broth
• 1 cup dried red lentils, rinsed and picked over
• 1 teaspoon cumin
• 1 tsp. coriander
• 1 tsp. tumeric
• ¼ tsp. Cardamom
• ¼ tsp. cinnamon
• ¼ tsp. cayenne pepper
• 1 tsp. salt, or to taste
 • 1 cup of canned coconut milk
• 1 yam (which was already cut into cubes and boiled until soft)
• 2 cups (or so) of fresh spinach, roughly chopped.


Preparation:
1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender
3. Stir in the coconut milk, and yams and spinach, and cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed.

Then add the chutney of your choice, and eat with naan bread.  yum!