Liz and I went to visit Shilpa! And she made us naan! I would say that I helped, but that would be a lie: after pinching off a piece of dough to roll out, I promptly dropped it on the floor.
This time, Shilpa experimented with thyme, garlic powder and dill, and the results were delicious. I especially liked the flavor of the dill with the naan. I will be making my own this week, I hope.
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hahaha sounds like you were very helpful indeed! my mom and i are planning on making shrimp vindaloo and naan, so if you or shilps has a good recipe, can you post it? though we don't have a tandoori oven...
ReplyDeleteyay! i hope it goes well. i love shrimp!
ReplyDeleteHere's a recipe that's better than the last one I posted. It's all trial and error though so let me know if something you do works better!
Ingredients:
- 1.5 cup all purpose flour*
- .5 cup whole wheat flour
- 1 egg, beaten
- 1 cup milk
- 2 teaspoons sugar
- 1 teaspoon salt
- .5 teaspoon baking powder
- 1 teaspoon dried yeast
1. Mix yeast with warm water and let sit for 10 min.
2. Mix the egg, milk, sugar, salt, baking powder, and yeast together in a bowl until sugar and salt have dissolved.
3. Slowly add flour to the mixture until you have a good dough. You might need more than 2 cups of flour.
4. Knead dough for 8-10 min. Let rise for an hour or two.
5. Deflate dough and pinch off a piece. Roll into a ball and flatten into a circle with a rolling pin. If you want flavors (garlic powder, herbs, etc) press them into the dough as you roll it flat.
6. Heat a pan and cook the naan on the stove, turning when each side is golden.
Dab butter on finished bread and enjoy! I find that if you press the bread around the edges with a spatula while it's cooking, it'll puff up more.
*you can adjust the flour proportions, but I found that the less whole wheat flour the fluffier the naan gets.
yay thanks!!
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