I've started my foodie blog! What with finals upon me, I couldn't think of a better time to do so. The goal of this blog is for me to challenge myself with more interesting foods and record them for you guys to see!
Yesterday I made Naan, an Indian style flat bread. I've made it before, using this recipe . Well, I pulled it up again and it turned out fairly well. Last time, I broiled them a little too long and it didn't have the chewyness that I was looking for. This time, I tried it on the new propane grill my roommate just got. This time I had it on too high of heat and the inside wasn't cooked. I'll have to find a happy medium between the two. I have plenty of dough in the fridge, we'll see what works best.
I paired the Naan with premade curry I bought from my local grocery store (Spencer's). It was a little pricey for $5 a serving, but I wanted to get a taste for (presumably) real curry in hopes of being able to recreate it. Unfortunately, their ingredients list was somewhat sparse (listing "spices" instead of actual spices), but I'll do some research and hope to make some later this week.
Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
Directions:
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Notes:
I went with three cloves of minced garlic and that worked well. It didn't taste overwhelmingly garlicy, but you can definitely taste and enjoy it. I brushed the butter on with my finger (for lack of a brush) while grilling it. That made it a little dry, I'll try brushing it on after it's done cooking, or both. I used 1/2 cup of sugar instead of 1/4 cup by accident. I mixed up the measuring spoons and didn't realize till it was too late. Still, it came out fine and I didn't notice a sweetness in the bread. Using the KitchenAid was easier, but I still had to hand knead the dough quite a bit. I was a little confused as to when to add all of the flour. The directions say to put some of it in, but I just threw it all in at that point.
EDIT:
3 cloves is the perfect amount of garlic! After trying a few more batches on the stove top, they taste great. I've been using Pam to grease the pan, but I think it's unnecessary. The Pam burns easily and leaves undesirable burnt oil stains on the naan. I think doing a light pour of oil will do. I have the stove on high heat to get the lightly toasted marks, then lower the heat. I'll try doing med heat so I wont burn the oil next time. Also have to substitute coconut oil and see how the flavor is. PICTURES COMING SOON.
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