Well to say I was feeling inspired in the kitchen this week may be an understatement. I think as the cooler temps move in I’m finding I’m more “ok” with being cooped in the house as long as I’ve got an end goal and my apron. I’m hoping this sticks because I typically struggle all winter with not being outdoors. We shall see!
In the spirit of Eat Well celebrating ‘The Pulses’ this month I of course had to include them in my menu.
The hubs and I ate at an Indian restaurant here in town a few weeks ago, Taj Mahal and had our first real intro to naan bread. Now of course, I’m hooked and l wanted to try to recreate it myself.
Here is the easy Naan recipe I followed. Sooooo good and really was easy when you consider the daunting world of bread making.
1/2 cup warm water
1 teaspoon granulated sugar
2 teaspoons active dry yeast
3 1/2 cups all-purpose flour, plus extra for rolling
2 teaspoons fine salt
1 cup whole-milk plain yogurt
- Proof the yeast: Combine the water and sugar in a small measuring cup. Sprinkle with the yeast and set aside for 5 minutes. Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.
- Knead the dough: Add the yeast mixture and the yogurt to the flour mixture and mix on medium speed until the dough comes together. Increase the speed slightly and mix until the dough is smooth, about 10 minutes.
- Rise the dough: Form the dough into a ball. Coat the mixing bowl with cooking spray, return the dough to the bowl, and cover with a clean kitchen towel. Let the dough rise until doubled in size, about 1 hour.
- Divide the dough: Flatten the risen dough into a disk. Divide the disk into 8 pieces as you would a pizza. Cover the dough with the towel.
- Griddle the dough: Heat a cast iron skillet or griddle over medium-high heat. Working with 1 or 2 pieces of dough at a time, roll the dough into 1/4-inch-thick rounds or ovals. Irregular shape is fine, as long as the dough is the same thickness across. Place on the griddle and cook until golden-brown and lightly charred, 1 to 2 minutes per side.
Next…it is time to DIP the naan bread! A very seasonal hummus and so easy. This is a 5-minute recipe and full of nutrients!!
- 1-2 cloves roasted garlic (see #1)
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 can chickpeas, drained and rinsed
- 2/3 cup pumpkin puree
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon finely minced fresh rosemary (more to taste)
- salt to taste
- To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat. The garlic gets the roast-y flavor and then you get some bonus garlic infused olive oil out of the deal. Bam.
- Puree all ingredients except rosemary in a blender or food processor until smooth. Add more oil or water as needed. Stir in the rosemary (I found that the blender didn’t really like the tough rosemary pieces in there so I just stirred it in at the end).
- Serve with warm naan, apple slices, crackers, carrots, wheat toast, roasted vegetables, pita bread, and/or anything in the world.
Recipe for Naan adapted from allrecipes.com