>> Wednesday, May 2, 2012
I know I say this a lot, but I truly, truly mean it. This is my favorite recipe . . . ever. I came up with it on a whim this past weekend while I was toying around with our 5-minute naan. Thing is, that naan is good. But there has always been something missing. If we aren't eating quinoa or couscous as a side at dinner, I often mix together a quick bread of biscuit. And -- as you might expect -- naan makes a regular appearance at our dinner table.
The secret ingredient to this recipe is yogurt. Plain, low-fat. It adds a flavor and texture that's incredible. The secret method to this recipe is chill time. It gets better with each day it's in the fridge.
THE NEW 5-MINUTE NAAN
What you'll need . . .
- 1 cup bread flour
- 1/2 cup rye (or whole wheat) flour
- Pinch of salt
- 1 teaspoon -- heaping -- baking powder
- 1/2 cup plain lowfat yogurt
- 1/2 cup water
- Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined.
- Then place atop a generously floured work surface and knead.
- Refrigerate overnight (at least -- 2 days is better).
- Divide into balls (I made 6) and -- again -- generously flour a work surface.
- You'll want to flatten each of the balls until it's as thin as you can get it without holes.
- Heat a fry pan over high heat and spritz a bit of olive oil in there. Then toss one dough disk on the hot pan and let cook for 30 seconds or so.
- Flip over and then press down with a tea towel (photo above) to get all the nooks and crannies. Flip over again and then again. Until browned.
- Slice and enjoy.
Fried Naan for Dessert
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