Naan Bread

Naan is a generic term for various flat-breads from different parts of the world and is particularly popular in India, Afghanistan, Iran, United Kingdom, Pakistan, and in Xinjiang, China.   Naan can be served plain or with flavored with items such as minced garlic, chopped onion, butter or ghee melted on it.  Naan bread is one of my favorite things to use when eating Dal or curries.

Naan is traditionally baked by slapping the bread dough onto the side of a hot dome shaped clay oven referred to as a tandoor. The dough’s weight would normally cause it to fall into a teardrop shape, which is the recognizable characteristic of naan bread although you may also find round or oval shapes.  Personally, if you make the bread, try not to be too picky about its shape.

Use your freshly made naan with some of these Indian recipes by breaking the bread into chunks big enough to scoop up the curry, condiments or chutney.  Eat with your right hand as the left is considered unclean by Indians.  However, you can pass a dish to someone using your left hand.  The philosophy behind eating with your fingers is that it is perceived as a sensual activity by stimulating as many senses as possible – taste, smell, sight, and touch.

Indian Prawn Curry

Cannellini Bean & Coconut Curry

 

Dal from my foodie friend Kate at Aaplemint

Makes 14
recipe from Allrecipes.com
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.25 oz package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

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 to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

The Culinary Chase’s Note:  I used our bbq to cook the naan for the first few pieces and wondered how well the bread would do in a hot oven.  The oven baked it but it wasn’t the same as when placed on the bbq.  Eating Indian food with my fingers was a huge experience for me when we first moved to Singapore 10 years ago.  My kids also enjoyed eating off banana leaves.  I have to admit, it was a bit odd at first, but after a bit it starts to feel quite nice.  My favorite naan is a combination of garlic and butter – scrumptious!!