While I do love Indian food, I make this Naan – a Traditional Indian Flatbread a lot for everyday use…it’s my favorite ‘toast’ in the morning!
It’s time for Progressive Eats; where my friends and I visit each others home to share a feast (if only virtually!). Each month a member of the group decides on a theme and this month my good friend Ansh, who hails from India, decided that Kebabs or as most of us know them, Kabobs…would be a good choice for our group. Lucky me; she even offered that we get together and cook so I decided to make Naan – A Traditional Indian Flatbread.
Ansh and I have cooked together before and while I typically BEG her to make a dish called Chicken 65 she is slowly but surely taking me out of that zone and helping me to experience REAL Indian food. Not just restaurant Indian food. Big difference. On this occasion she would be making Kebabs and I would make this Naan and together we planned a great meal. Perfect right?
I’ll be honest; I get some good Naan at Costco…or at least I thought it was until I made my own. It’s simple ingredients and simple to make but something about that fresh poufy slice of Heaven slathered with homemade ghee that made my store-bought convenience pale in comparison. I don’t think I’ll ever be able to buy it again. And I won’t have to; this is EASY!
Probably the most difficult part for me was in modifying ingredients from metric to US standards. There is no easy, clean revision so I’ve just included what amounts I actually ended up with in cups and measures after actually measuring with my scale so you’ll see some unique amounts.
But no matter; add that extra 2 Tbsp of milk and yogurt and a bit more flour and enjoy making a very old, very traditional bread from a different culture and see just how quickly you find ways to make it a bread that fits into yours; you will wonder how you did without. As a side instead of rolls with dinner.
As a quick pizza base. I even rolled a couple up with butter and powdered sugar for some kids as a treat and they loved it. Might not be as originally intended but I’ve used it in so many ways that my plan is to always keep a couple of balls of dough in the freezer ready to just thaw and bake; SO easy!
Ansh (her blog is Spice Roots) decided to make Galouti (melt in the mouth) Kebabs from lamb, beef, yogurt and spices. Despite our American thinking that kebabs (or kabobs) are skewered pieces of meat and/or vegetables, that form of preparation is not necessarily true in India. Some are skewered and some are not and her version are small rounded disks that are fried in ghee and served with red onion, radishes, cucumber and tomatoes with both a spicy sauce and a cooling yogurt one.
Served with Naan this combination satisfied for both dinner and on a smaller scale for lunch the next day and after food like this I am further inspired to do more. I love Indian food; making it is not as mysterious as one might think and the results are so worth making the effort.
Naan would be a great start on a new journey; it’s a very forgiving bread. Bake some, refrigerate the dough overnight for more in the morning and even freeze the dough for use later. But make it; I promise you too will never buy it from the grocery store again! For more wonderful recipes including kebabs, dips or chutneys, a cocktail and desserts, checkout the list of my friends who are participating with me this month; it’s a veritable Indian feast!
PIN ‘Naan – A Traditional Indian Flatbread”
Naan - A Traditional Indian Flatbread
- 2 tsp active dry Yeast
- ¼ C warm water
- 1 pinch of sugar
- 500 grams flour
- ½ tsp salt
- 1 tsp Baking powder
- 1 Tbsp sugar
- 2 Tbsp oil plus some for oiling the bowl
- 150 ml warm milk 1/2 cup + 2 Tbsp
- 150 ml plain yogurt 1/2 cup + 2 Tbsp
- 1 large egg
- Add the yeast to the warm water. Add in a pinch of sugar. Stir to mix. Set aside for 5 minutes or until the yeast has dissolved and the mixture is frothy.
- Sift the flour, salt and baking powder into the bowl of a stand mixer. Add the remaining sugar, the yeast mixture, the 2 Tbsp oil, the milk, the yogurt and egg. Mix with the paddle attachment until everything combines and a somewhat sticky dough is formed.
- Allow to rest covered for 5 minutes and then knead with the dough hook until it looks shiny, about 5-6 minutes. It will still be somewhat sticky, but don't be tempted to add more flour.
- Form into a ball and take it out of the bowl. Now brush the base of the bowl with some oil and place the dough in it. Cover the bowl and set aside in a warm, draft free place for an hour or until the dough doubles.
- Twenty minutes before you are ready to bake, pre-heat your oven to 550*F. Place a pizza stone in the oven to heat as well.
- Punch down the dough and divide into 6 equal balls.
- Working with one dough ball at a time, on a floured surface, roll the ball of dough into a tear drop shape; wide on one side, narrow on the other.
- Lift up and place it on the pizza stone. Bake for about 4-6 minutes.
- Keep an eye on it after the first 4 minutes and take out when the bread surface has a few brown spots.
- Remove from oven and brush with butter before serving.
- Galouti Kebabs from Spice Roots
- Salad Kebabs from Miss in the Kitchen
- Hoisin Glazed Chicken Kebabs from Healthy Delicious
- Grilled Vegetable Shish Kebabs from Mother Would Know
- How to Cook Perfect Steak Kabobs from Barbara Bakes
- Salmon Kebabs from Stetted
- Naan – A Traditional Indian Flatbread from Creative Culinary
- Basmati Rice with Apples, Dried Cranberries & Almonds from The Heritage Cook
- Paneer Biryani with Cucumber Raita and Mint Chutney from The Wimpy Vegetarian
- Bloody Beer w/ Antipasto Kebab garnish from girlichef