Source: family friend, cir. 2000’s
Naan, such a simple recipe to make on your own. You’ll notice a boost of flavor with the home made version. Compared to the pre-made version you buy in the store, you really don’t know how long they’ve been sitting around, thus they need added ingredients to make this product shelf life longer. Here’s an example from a product found in the market: Ingredients: Enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid as dough conditioner, thiamine mononitrate, riboflavin, enzyme, folic acid), buttermilk (skim milk, dry buttermilk, bacterial culture), water, soybean and/or canola oil, cultured wheat flour, eggs, sugar, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), sea salt, ghee (clarified butter), wheat gluten, dextrose, dextrin, vegetable fiber, yeast. Contains wheat, milk and eggs. May contain soy.
Here’s my list of ingredients: flour, water (or buttermilk), yeast, salt, olive oil, sugar, cumin.
An Indian evening
A friend of ours invited us to her house for some authentic Indian cuisine. In advance, I accompanied her on a shopping trip to the local ethnic store to pick up what we needed, spices and what not. Naan was included in that list. The meal that she prepared for my family and I was amazing! Based on her time and travels spent in India, I learned things I had never known before. Simple combinations with roasting mustard seeds and combining them with tomatoes, etc. It was a journey around the world, through our taste buds. The inspiration for this bread came after my meal with her. I did some research and found Naan was incredibly easy to make. Just like anything, it requires a good base recipe to follow.
- 500 gr flour
- water mix until texture desired
- 30 gr fresh yeast
- 2 tsp sea salt
- 1 tbs sugar
- 3 tbs oil any oil is fine, but I usually use organic olive oil
- 1 tbs Cumin
- Mix all ingredients together, kneed well, cover and set in a warm place to rise. You can give the dough between 1-4 hrs. to rise.
- Heat oven to 275ºC Grad. Line 2 cookie sheets with baking paper, set aside.
- After your dough has risen pull apart ‘golf ball’ size dough and roll out. Keep circular shape, roll out and place on lined baking tray. note: experiment with the overall size and thickness of the breads and what you personally like. I found I like to leave it a bit thicker when I roll it, vs. going super thin.
- Put bread in the oven-bread will pop up and bake very quickly. I’d watch it, but it seems to take between 5-8 min.
- Take out, put on a wooden board while warm, and cover w/ a towel. This prevents them from drying out and cracking. Serve warm or room temperature.