>> Tuesday, March 8, 2011
We got 18 inches of snow in 18 hours Sunday night through Monday morning. Crazy, I tell you! I had absolutely no idea a storm was forecasted -- especially one of such magnitude. The roads were closed Monday . . . so I didn't have to go in to work. It was fabulous.
Now, Stephen (an English teacher) is more than used to snow days.
He's had what seems like at least one day off per week all winter! Lucky guy . . .
OK. I know that isn't entirely true. But it was nice, for once, to enjoy some unexpected time of my own at home. Almost makes me wish I'd chosen teaching as my career.
Time off from work means more time for baking. Despite efforts to clean up my eating a bit, I couldn't resist trying a new naan recipe, which I adapted from one I found on AllRecipes.com.
Quite honestly, it's just as good as naan I've had at Indian restaurants.
(Pressed for time? Check out the 5-minute naan, too!)
What you'll need . . .
- 1-1/4 teaspoon active dry yeast
- 1/2 cup warm water
- Pinch of coarse Koher salt
- 2 heaping cups bread flour (about 2-1/4 cups in all)
- 1 tablespoon maple syrup
- 2 tablespoons almond milk
- 1 egg, beaten
Method . . .
- In a medium bowl, whisk together the warm water and yeast. Let sit until frothy (about 10 minutes).
- I the bowl of an electric mixer, hand-whisk together the flour and salt. Set aside.
- Add the maple syrup, almond milk, and egg to the yeast mixture. Mix until well incorporated.
- Then add the wet ingredients to the dry and use the dough hook to knead for 5 to 7 minutes. Dough should be elastic and smooth.
- Cover the bowl with an oiled piece of plastic wrap for 2 hours.
- Then divide dough into 6 to 8 pieces and let rise for another hour.
- On your stovetop, spritz a pan with some canola oil and heat over high heat. Take each piece of dough and flatted with your fingers/thumbs/etc.
- Then flip and cook until golden. Repeat with remaining pieces.
- Use a pizza cutter to cut each piece into 4 triangles.
- Brush with butter or Earth Balance, if desired.
This naan goes together famously well with the Thai-Style Vegetable Korma recipe from the other day. Or any other saucy dish that begs for some bread for dipping. We can't get enough!
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