Being the experimental cook that I am, I love trying out new things. As usual there is the occasional disaster! Insert sheepish face here. With a little this and that, fixing and divine intervention those mishaps are usually averted. There is however one thing that is the bane of my kitchen existence.
Rotis. I cannot make them. I have tried. Everything. Different flours, techniques, recipes, real-time tutorials. Everything. After a couple of rock like specimens, I kind of gave up on the idea of making them myself. Now who wants to put in all the effort and time and blah blah, when you can run to the Indian store and pick up a pack for a couple of dollars. Or thats how I placated myself! The thought of kneading anything brought on the roti sweats and stress, and I shied away from dough making of any sort. Anywho, time passes and I see this cool recipe for brioche. It is an egg based, cake like bread that I had to try. Roti stress raised its ugly head but was over come and from that experience I learned that yeast makes for a good baking buddy. Now what does all this harping have to do with naan? Why the yeast of course! I attempted to make naan, because it had yeast in it, and with that I shall move on to the reason we’re here, the recipe! Forgive me my ramblings, I have a few of these days lined up, and unfortunately I cannot pinpoint them out to you and encourage hiding, for I do not know when they occur!
How wonderful is it, that this recipe takes 10 minutes to prepare? You can have it ready and served in under 20 minutes. If you choose to let the dough rise, well that’s a different story, but it works wonderfully both ways.
Prep time: 20 min | Cooking time: 7 min | Makes: 8
- 2 1/2 cups flour, All purpose
- 2 1/2 tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water
- 2 Tbsp olive oil
- 1 tsp salt
- 2 Tbsp yogurt
Pre heat the oven to 450 F
In a small bowl/cup, activate the yeast by mixing it with the sugar and warm water. Set it aside for five minutes to get the process going.
In a large mixing bowl, combine the flour, salt, yogurt, oil and the activated yeast mixture. Mix well until it forms a ball. Place the dough on a work surface and knead it for about 30 seconds. Place it back in the bowl, cover with a tea towel and let it rest for 5 minutes or longer. If you choose to let the dough rest for more than half hour, you will notice an increase in size. Punch it down and continue to the next step.
After the dough has rested for 5 minutes, turn it on to a work surface that has been floured. Cut into quarters and shape each quarter into oval shaped naan.
Once formed place the naan directly onto the middle oven rack. Cook for 5 -7 minutes, checking to see if it is cooked. You will know it is done when it has browned a little and has air bubbles. The exact time cannot be specified, as it depends on the temperature of each individual oven.
Serve hot with some delicious Chilli Chicken!
- Chilli Chicken (twopotsandapan.ca)