Okay. Naan. A middle-eastern flat bread whose popularity has spread all over the place. The shape tends to vary from the long oval you see here to triangular or round. It's good with any desired spread or to dip and scoop. It seems to me it's somewhere in between a flour tortilla and pita bread.
I'm still trying to figure some sense out of all the varying naan recipes and tips I find on the Internet. I guess you could call it "naansense." (Insert smug smile.)
That's why I'm not including a recipe this time around, although the one I used was similar to the one provided in the YouTube video included at the end of this post. That is, my recipe used yogurt (some naan recipes don't) but a lot more than what Manjula uses.
Some of the naan I made were rolled out round. The last few I made were like in the photo but I didn't roll them out. I just flattened them with my fingers. What I learned was, the finger-flattened ones did very little puffing and, as you can see by the one cut in half, they did almost no separating inside.
The ones I rolled out garned two different results. If I got them too thin, they were more like crispy crackers. When I got them just right, they puffed up like fat pillows (see the video) and separated into big pockets suitable for stuffing. I liked that! In fact, it didn't take me very long to whip up a batch of diced potatoes, onions, chicken and shredded cheese and pack it into a couple of naan halves. Good grub, Maynard!
I don't have a baking stone but my big cookie sheet seemed to work just fine. Apparently some folks have success cooking the naan on a griddle or in a hot skillet on top of the stove, just like doing flour tortillas.
What I'm going to do now is to check out a couple more types of flat bread, specifically chapati and pita. I figure they're worth getting to know. After all, they've been around for thousands of years and you don't maintain that kind of approval rating unless you're GOOD.
I'm still trying to figure some sense out of all the varying naan recipes and tips I find on the Internet. I guess you could call it "naansense." (Insert smug smile.)
That's why I'm not including a recipe this time around, although the one I used was similar to the one provided in the YouTube video included at the end of this post. That is, my recipe used yogurt (some naan recipes don't) but a lot more than what Manjula uses.
Some of the naan I made were rolled out round. The last few I made were like in the photo but I didn't roll them out. I just flattened them with my fingers. What I learned was, the finger-flattened ones did very little puffing and, as you can see by the one cut in half, they did almost no separating inside.
The ones I rolled out garned two different results. If I got them too thin, they were more like crispy crackers. When I got them just right, they puffed up like fat pillows (see the video) and separated into big pockets suitable for stuffing. I liked that! In fact, it didn't take me very long to whip up a batch of diced potatoes, onions, chicken and shredded cheese and pack it into a couple of naan halves. Good grub, Maynard!
I don't have a baking stone but my big cookie sheet seemed to work just fine. Apparently some folks have success cooking the naan on a griddle or in a hot skillet on top of the stove, just like doing flour tortillas.
What I'm going to do now is to check out a couple more types of flat bread, specifically chapati and pita. I figure they're worth getting to know. After all, they've been around for thousands of years and you don't maintain that kind of approval rating unless you're GOOD.
4 comments:
Fascinating. I heard her say oven at 500 degrees but then she said broiler. Which did you use? :-)
Had fun watching another lady too. Thanks
That's right, she did. A couple of other sites mention the broiler, too, but I found it totally unnecessary. Almost all recipes insisted the oven had to be really hot, though. The recipe I used called for 450 degrees fairyheight. Not all recipes call for the fan to be pre-heated but I think it's a good idea.
Pan. I meant "the PAN to be pre-heated..."
Sigh...
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