For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Monday, December 13, 2010

Skillet Naan

1 package yeast (2 1/4 tsp)
1 cup warm water
1 Tbs. salt
1 Tbs. olive oil
1 tsp. sugar
3.5 cups of all-purpose flour

Mix yeast with the warm water and let them sit for five minutes or until yeast has fully dissolved into the water. Mix together all of the dry ingredients and make a well in the center of them. Pour the water into the well and slowly mix them until a dough ball has formed. On a floured surface knead the dough with big motions, folding the dough over itself. Move to an oiled bowl and let rise for 1-3 hours.

Once dough has risen, punch the dough down, pull off pieces that roll into balls 1 inch in diameter. Roll these balls out into ovals. Brush both sides with melted butter and begin heating up a cast iron skillet.

With skillet at medium heat, cook the naan dough one piece at a time for 2 minutes on a side. Take care that the skillet doesn't get so hot that it begins to smoke. The naan should form brown and black blisters from its contact with the skillet.

**Garlic Naan Recipe
Follow the instructions above, but add 3 cloves of minced garlic to the dry ingredients. Some bits of the garlic will touch the skillet and blacken on the naan. It gives the naan an incredible aroma and taste.


And if you are like me, you will slather this with butter before devouring it! ;)

Freezing and Keeping Naan
A great way to use this recipe is to double it, make extra, and keep the rest for another time. Once made, the naan keeps in a zip lock bag in the freezer. You may want to separate individual pieces with wax paper. Remove frozen naan from zip lock, heat up in a skillet or in an oven.

1 comment:

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