Naan - What Would Indian Cuisine Be Without It?

Once in awhile I get a wild hair and go all-out cooking a culturally inspired meal. I love playing with unfamiliar spices, sauces, and cooking methods... it's fun! Tomorrow's post is about Norooz - the Persian New Year. Today is about bread, and not just any bread... but probably one of the tastiest breads I've ever soaked with a curry sauce...

NAAN

This is probably the most traditional of all the Indian breads - some others to look for are Chapatis (more like a whole wheat tortilla), Paratha (almost exactly the same as Chapatis LOL), and Puri (deep fried puffy little pancakes, often stuffed before cooking).

But today is about Naan - JUMP FOR THE METHOD WITH MORE PICTURES...

Naan
Ingredients:

• 31/4 cups all-purpose flour
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 ounce fresh yeast
• 5/8 cup warm milk
• 5/8 cup plain yogurt
• ghee for pan frying
• Butter for finishing in oven
• 2 tablespoons poppy seeds

Method:

Sift the flour into a large bowl and stir in the sugar, salt, and baking soda. Dissolve the yeast in the milk and stir in the yogurt. Mix thoroughly with the flour to form a dough.

Knead the dough until it is smooth, and then place in a bowl covered with a clean cloth and leave it to rise in a warm place for about 4 hours.

Divide the risen dough into 12 equal-sized portions...

Naan Squares

Roll the squares into balls...

Think of it as "PLAY" Naan Dough

Flatten the balls and roll on a slightly floured surface into oblong shapes - what self respecting Naan would ever be a perfect circle?

Oblong Naan ready to cook

Heat heavy-bottomed skillet (cast iron perhaps?) and heat until very hot, then grease with some of the ghee.

Cook the Naan on one side only... 

PUFF NAAN

Remove from skillet when puffed and spread the raw side with butter and sprinkle poppy seeds on it.  

Cook under a preheated broiler until browned... SERVE HOT!!!

Naan READY TO SOAK SOME SAUCE!

Naan is super easy to make, just make sure you allow enough time for the dough to rise. The first time I made it, I was amazed at how it puffed in the pan and then finished in the oven with more puffing...  I wonder if Naan can be translated PUFF-BREAD in one of the roughly 1652 languages and/or dialects spoken in this great nation?