>> Monday, July 11, 2011
New favorite recipe: Banana Naan. Thing is, it doesn't taste like banana. It retains some natural sweetness, though. And the fruit is surely responsible for the beautiful browning that occurs during the cooking process. The texture is divine. Perfect for dipping into soups, hummus, sauces, etc.
I got the idea as we made dinner on Saturday night. We were slapping together a peanut sauce from a Moosewood cook book. (And a chilled coconut-avocado soup -- recipes all later in the week!) It required half a mashed banana . . . so, we had this other half just hanging out on the counter.
What you'll need . . .
- 1/2 mashed banana
- 1 teaspoon active dry yeast
- 1/2 cup warm water
- 1 to 1-1/2 cups unbleached bread flour***
- Pinch of salt
- 1 tablespoon chopped fresh herbs, if desired (we used some fresh dawrf curry)
Method . . .
- Whisk together the yeast, banana, and water. Let froth for five minutes.
- In a medium bowl, whisk together the bread flour and salt (and herbs, if you're using them). ***Flour measurement isn't exact because I find in different humidity I need different amounts of flour. Start with 1 cup and add if necessary.
- Pour the wet mix into the dry and combine with a spatula. Then knead for a few minutes with you hands. You may need to add a tablespoon (or so) of warm water.
- Form a nice, elastic ball and lightly oil your medium bowl. Cover with plastic wrap and let rise for 30 minutes.
- Divide into four balls. Flatten each on a lightly floured work surface.
- Cooking instructions are the same as with the 5-minute naan and 3-hour naan.
And . . .
Us . . .
The run . . .
We have some great recipes for you this week. Along with the long-awaited pregnant half marathon race report. (Part 1: Training for a Half Marathon Pregnant and part 2: Deciding Which Half Marathon to Run. And if I Should Run It. are already up on the site.) Oh, yeah! A giveaway, too.
More soon! And if you'd like to see what's new with our nursery, check out (never home)maker, baby!
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