Naan, is the ultimate Indian bread. I had never thought of making naan at home but sometimes the situation is a good enough driving force. Last weekend I made the north Indian favorite Rajma (kidney beans curry). Rajma is THE thing in north India. Someone once said, if Rajma had a twitter account then it would have +1 million followers:)
Rajma is served with basmati rice. As we are not big rice eaters, I did not realize that I was out of rice in my pantry until after the curry was made. But could not settle for having Rajma with plain chapati. So tried my hands on instant homemade naan and loved the way they turned out. It was easy especially with the cast iron skillet which acts quite like a tandoor oven, that is traditionally used for preparing naan.
Here is the simple recipe -
1 cup whole wheat flour
1 cup all purpose flour
1 packet instant active dry yeast
1 tsp sugar
yogurt to knead the dough
- Mix all dry ingredients and knead a soft dough using yogurt.
- Let it rest for 5-10 min.
- NOTE: If using traditional active dry yeast, prepare the yeast as instructed on the packet and knead the dough with warm yogurt. Let the dough rest for 1-2 hrs to rise. Instant active dry yeast saves this time.
- Heat the cast iron skillet on high. This is very important.
- Meanwhile, roll the Naan in your favorite shape.
- Oil the hot cast iron skillet and put the rolled naan carefully.
- Cook on each side for 2 mins.
Top it with some butter, rub some fresh garlic, garnish with cilantro leaves. Or rub over some pesto! Enjoy hot.
1 comment:
Looks delish!
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