Wednesday, December 17, 2014

Homemade Naan

Isn't bread cool? I think it is so amazing that from such basic ingredients comes something so delicious and that can be so very different depending on the amounts of ingredients that you add and the method you use to prepare it. I think that it is so cool that different regions all over the world and different areas of even the same countries have such different breads. From long crusty baguettes to warm bubbly tortillas. How great and amazing and delicious is bread!?

I know that bread recently has gotten a little bit of a bad wrap, but I think it is completely undeserved. I will never ever believe that Good Bread is not good for you. That is one of the great benefits to making it yourself. You get to control exactly what you put into it. That means lots of whole grains and less sugar and lots and lots less preservatives. It is a bit of a learned skill, but that is all that it is - a skill. You can certainly learn it and with some practice, you can become amazing at it!

An easy recipe for Indian naan bread at home.
Serves: makes about 30 smaller sized pieces

1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
3½ - 4 cups bread flour
¼ cup butter, melted

In a large bowl or the bowl of a stand mixer, combine the yeast, water, and a pinch of the sugar. Let sit until the yeast blooms, about 10 minutes. Stir in the rest of the sugar, milk, egg and salt. Add in the flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. Knead for 6-8 minutes, or until smooth.
Place the dough in an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour.

Punch down the dough. Pinch off pieces about the size of a golf ball and roll into balls. Place on a baking sheet and cover with a towel. Allow to rise until doubled in size, about 30 minutes.
Preheat a griddle or grill to medium-high heat.

Roll one ball into a thin circle. Lightly oil the grill and place the dough on the grill. Cook for 2 to 3 minutes, or until lightly browned. Brush the uncooked side with butter, then flip over and cook the second side. Remove from the grill and continue with the remaining dough.