Working on my New Year resolution…

Yesterday, I came back home from work, and was one more time disappointed, as to be the books I had ordered had not arrived… Argh… why do they take so long… They have been sent more than 10 days ago and should have arrived by now 😦

So, instead of my quite evening, reading on the balcony, I decided to work one my New Year resolution…As you can read, I have only made one resolution… Don’t worry, I have given up the resolutions that one never keeps up (go to the gym 3 times a week, loose x kilos, be kind to everybody,etc…)

My New Year Resolution is indeed about food, but not about the food I would not eat… It is about achieving a food-related goal… Being able to prepare decent Indian breads…I am not talking only about managing to cook rotis (chapattis)-  although this is quite challenging on an electric stove –  but about preparing yummy mouth-watering naans…

Luckily on that very particular afternoon, I came across a blog, which was giving an interesting recipe for non-tandoori oven… (no need to mention that I tried several recipes, which all turn out as complete failures…)

So, my programme for the evening was to try this new recipe… And, guess what… this recipe turned out to be really good! My naans were really yummy. A little too hard on the top, but the taste and texture was close

naan

Here is the link for the recipe, in French

As usual I was unable to follow it thoroughly and did some variations: First, I used only half of the quantities, I added black onion seeds on the top of naans and stuffed another naan with some cheese, a third one was sprinkled with chopped coriander, onion seed and ghee…

Ingredients for about 6 naans:

1 cup of plain flour

1 cup of wholemeal flour
About 1 cup of lukewarm water
1 teaspoon of dry yeast (or 2 teaspoons of fresh yeast)

1 teaspoon of sugar

½ teaspoon of salt
3 tablespoons of plain yogurt
Optional: 1 tablespoon of ghee (clarified butter)
Black onion seeds

naan3

Put the yeast and sugar in 125 ml of lukewarm water, mix it and leave aside for 10 minutes in a tempered room, without draft. After 10 minutes, the mixture should start to foam and its volume should have doubled.
Mix all the flours, salt and yogurt. Add the yeast mixture. Add slowly the water until the dough become soft and manageable. You might need more or less water. Cover the bowl with a clean towel and leave it aside for about 45 minutes, again in a room without draft.
Heat your oven to the maximum temperature (mine goes up to 300°C).

Place a big dish full of hot water in the oven.

naan2

After about 45 minutes, mix the dough once more and then separate it in little ball, the size of an orange.
Sprinkle flour on your working surface and roll out the dough in a pear or round shape. If you wish, sprinkle some black onion seeds and ghee.
Place on an oiled foil or on a pizza baking tray.
Put in the lower part of the oven for about 3 minutes, then, when the naans have started to rise and the lower part looks cooked, place it in the upper part of the oven for about 3 more minutes. As the temperature is very high, you need to be constantly watching your naans…
Once they have some lightly coloured bubbles, take the naans out and brush some ghee on them. (this is of course optional, but makes them more yummy…btw, ghee is a very healthy ingredient…)

Ghee tastes like butter, but does not have the “bad” components of butter (saturated fat, milk solids. As milk proteins have been removed during the clarifying process, it is lactose-free, it is thus a safer alternative for those who are lactose intolerant.

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