Esta es una exhibición prevé de cómo se va ver la receta de 'Naan...' imprimido.

Receta Naan...
by Nan Slaughter

I'm reading a great book, Cutting For Stone. The story takes place in Ethiopia and the last page I read before falling asleep was about injera bread, made with teff (some kind of grain.) The author made it sound so good, so naturally, I dreamed about it. I decided I would make some injera for the girl/SIL but since I was fresh out of teff I opted to make Naan instead. Naan is an Indo-Irani-Paki-Afghanistani flat bread...looking much the pita bread we Yanks have all come to know and love. But Naan is thicker and chewier. It's also a bit sweet and while perfect to eat on it's own, it's great slathered in butter, honey butter, jam, or any variation of hummus or pesto you can concoct. Naan does take some time to make, only because you have to let it rise. It is then grilled - outdoors or in - I used a grill pan and stayed indoors because it was a blizzard outside! The weather in Utah is truly bipolar...one day it's warm and sunny and tulips happily bloom...the next day we have snow/sleet/hail and those same tulips are frozen in their tracks! It's very unpredictable and it drives me crazy! At least in Seattle I know what I'm going to get...rain, rain or rain. After rising, each ball of Naan is flattened, then grilled for a minute or two on each side - and then it's ready to eat. Hot off the grill it is irresistible...and it's equally delicious cold or even the next day - if any is left! Think of these little rounds of goodness as chewy pancakes and doctor them up with whatever you like. In 3rd world countries Naan is used as a utensil to scoop up whatever is served...beans, potatoes, rice, sauces, curries...you name it!

non-stick cooking spray

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 in a warm place to rise for one hour, until the dough has doubled in volume.

Punch down dough and knead one or two times. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray that has been lightly sprayed with a non-stick cooking spray. Cover with plastic wrap that has been lightly sprayed with a non-stick cooking spray. Set aside in a warm place for 30 minutes to rest.

Preheat grill to medium-high heat or if using a grill pan, set over medium-high heat. Flatten one ball of dough into a thin circle, about 1/2-inch thick. Lightly oil grill or grill pan. Place dough on grill/grill pan and cook for 1 to 2 minutes, or until slightly puffy and lightly browned. Brush uncooked side with melted butter, turn over and cook until browned, another 1 to 2 minutes. (Re-oil grill/grill pan as needed.) Remove from heat and continue until all Naan has been prepared.

"The essence of pleasure is spontaneity.' ~ Germaine Greer

One year ago: Worldwide Ward Cookbook

Two years ago: Chinese Chicken Salad