Some Baking Naan-Sense

After Christmas, I felt as if all my creativity had been squeezed out of me, leaving me flat. I'd done so much wrapping and then unwrapping, that my mind was definitely folding over on itself. And then I got tagged to pick the bread of the month for the Bread Baking Babes. So I picked Naan.

Does that seem like a naan-secquiter? Because it's not. It might seem like a naan-sense, but really it made perfect sense to pick a bread that's super easy to make and is really different, something naan-standard.

The challenging thing about Naan is that all the cookbooks preface their recipes with how you can't replicate the true cooking method of slapping the naan against the super hot walls of the specially-built clay oven. Well, I don't have that oven, but I don't think that lack makes it naan-negotiable. I used my cast iron skillet. A bit naan-traditional, but it worked.



Have you had enough of the bad puns? I hope so! Instead of more painful puns, I'll give you the recipe. Then be sure to check out what the other Babes have done with this month's challenge (links in the sidebar).

If you'd like to bake along and receive a Baking Buddy Badge to display on your site, bake the naan and post it before the 25th, send me a link to your post (lynncraigATcomcastDOTnet).



Curried Naan Bread
from Paul Hollywood's 100 Great Breads
- makes 6 naan

scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1 Tbsp olive oil, plus extra for frying
2 Tbsp mild curry powder
1/2 oz / 15 g. package compressed fresh yeast*
1-1/4 cups water
generous 1/2 cup golden raisins
3 Tbsp mango chutney

* If you are using instant or dry yeast, reduce the quantities a little (I used about 1-3/4 tsp active dry yeast)

1- Put the flour, salt, oil, curry powder, yeast, and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured counter and knead for 5 minutes, or until the dough is soft and pliable. Let rise for 30 minutes.

2- Line a baking sheet. Incorporate the golden raisins and chutney into the dough. Divide the dough into six pieces, then put on the baking sheet and let rest for 1 hour.

3- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 25.5 cm / 10 inches in diameter. Put back on the sheet and let rest for 5 minutes.

4- Heat a skillet to medium heat and add a splash of olive oil. Shallow-ofry each dough until browned on both sides, then set aside to cool slightly before serving.

Plain Naan
- makes 3 naan

scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying

1- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.

2- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.

3- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.