Or, at least, that was the intent.
And be sure to check out the other Babe’s blog’s (listed below) for more authentic Indian cuisine and, most likely, much prettier Naan.
Now: the disclaimer.
I don’t eat hot, spicy food.
I have a bizarre allergy, officially called Exercise-Induced Anaphylaxis. If I exercise, even a walk, after I eat,
I can get an allergic reaction that varies from mild hives to
life-threatening anaphylactic shock – no pulse, no blood pressure. I’ve
made some great exits from dinner dances before I figured out how to
(usually) control it. I’ve woken up in hospital with a priest standing over me twice – which is exacly two time too many. (the hospital part, not the waking up part).
It almost always happened after eating something a bit spicy – almost, not always. I was tested and tested and tested.
But the reason I don’t eat spicy food is this: The most severe attacks I’ve had always begin with my mouth tingling. Eating spicy food makes my mouth tingle.
No matter how hard I try eat it or how determined I am that it’s not going to affect me or how much I am actually enjoying it in the beginning, the second my mouth starts to tingle some primitive instinct kicks in and I have to stop.
I know – all psychological.
I know – get over it.
I’ve tried. I’ve failed. I’ve accepted this flaw.
And I made a lovely Morroccan stew to go with this gorgeous Naan.
There are 2 versions of this Naan: curried and plain. I made the plain.
Here is the official recipe – with my notes in italics:
– makes 3 naan I made 6, should have made 8
scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix I used 1 cup
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying
Line a baking sheet. Put the flour, salt and yeast into a bowl and add
enough water to make a soft, but not sloppy dough. Add the seeds, then
divide the dough into three pieces and put on the baking sheet. Let
rest for 1 hour. I used my stand mixer for 3 minutes, it made a very soft dough. Then I kneaded by hand for 3 more minutes.
2- Turn the dough out onto a lightly floured
counter and, using a rolling pin, flatten each piece into a circle, 10
inches / 25.5 cm in diameter, and let rest for 5 minutes. It was too sicky to get off my butcherblock after rolling, so I rolled it out on parchmment paper, let the top dry a few minutes, then peeled it off. the 10″ immediately contracted to 8″.
Heat a skillet to a medium heat and add a splash of olive oil.
Shallow-fry each naan until browned on both sides, then set aside to
cool slightly before serving. I used medium high heat. I started with medium and they were okay, but on medium-high they quickly puffed up and were much lighter in texture when done.
I served it with a Morroccan stew of chicken, carrots, peppers, sweet potatoes. almonds and olives, spiced (lightly) with paprika, cumin and caraway
The next day I smeared the leftover naan with goat cheese and had it for lunch with some sardines.
Don’t turn your nose up – it was good.
My only warning would be not to make them too far ahead. It’s so tempting to just nibble a bit on the edges while they’re hot that they quickly disappear.
Check out the other Babe’s Brioche:
The Bread Baking Babes
Bake My Day – Karen
Canela and Comino – Gretchen
Cookie Baker Lynn – Lynn
Grain Doe – Gorel
I Like To Cook – Sara
Living in the Kitchen with Puppies – Natashya
Living on bread and water – Monique
Lucullian Delights – Ilva
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
The Sour Dough – Breadchick Mary
Thanks, Lynn for a great recipe – I’m thinking maybe with dill and parsely in summer with salads….