Howdy! Dave here.
This week I thought we could take a look at Naan Bread, a real favourite side dish to have with Curry or Asian food…
The origins of this simple bread go back into the mists of time, well that’s what I believe anyway. There are records that mention it around about 1300 AD but I am certain that this type of ‘flatbread’ has much earlier origins.
In fact as soon as we had learned to grow wheat or cereals of any kind, someone had the idea of grinding them up.
Humans can be amazing, inventive and resourceful.
This is a Quern Stone from about 2500 bc!! And the rest, as they say, is history…
For me though, it all started about three months ago, in early March, when the Corona Virus started to spread in the U.K. Like many others we confined ourselves to home, ‘self isolating’ I think the popular term is. I just call it being sensible and avoiding contact with other humans as much as is practically possible.
This of course meant that shopping was out of the question (and still is) for all but the most essential items. These I managed to source from a large ‘Cash and Carry’ wholesaler near us.
They are not open to the general public and have fairly stringent rules and regulations in place. ‘Good’ I thought… but… the bread there (urgh) is not good!
It’s mainly mass produced sliced bread with little or no goodness or taste. Hmmmm, I thought, but they do sell big tubs of natural yoghurt and flour.
I didn’t want get into full scale Bread Making at this stage but thought to myself… This I can do!
So there you have it… to make this delicious Naan Bread you will need the following:
- Two Cups of Self Raising Flour
- One Cup of Plain Natural Yoghurt
- Half a Teaspoon of Baking Powder
- A Quarter to Half a Teaspoon of Salt.
- Plus a little flour for dusting the Worktop and Roller.
Now this is easy.
Simply put all the dry ingredients into a large bowl and mix a little.
Make a small ‘well’ in middle.
Add most of the Yoghurt… and mix again.
Now my first attempts I mixed by hand. Not difficult but messy (or at least I made it so!!
An old Mixer with a ‘Dough Hook’ was procured (from ebay actually) and so it began.
Now at this point I have to say that I am not an expert by any stretch of the imagination!
In fact I’m probably skating on some pretty thin ice here, as ‘dear reader’, many of you are more than likely to be accomplished bakers and cooks.
But this is not only very tasty… it’s fun, quick, and it’s easy. So here goes!
Mix the Dough to a fairly firm consistency, a bit of trial and error with me here, as I don’t really measure properly etc etc. I have found that if you can handle the dough without it getting stuck to your hands, then you’re pretty close. You can always add a little more flour or yoghurt in the process.
If it leaves the sides of the mixing bowl fairly clean then you are good to go.
Put the dough mixture onto a floured worktop or board.
Form it into a ‘sausage’ shape.
Next, divide it eight pieces.
Roll these into balls. Remembering to dust the worktop with flour to stop the sticking!
Take the dough balls and roll them out to about quarter of an inch thick (6mm?)
To cook the Naan…
You can use a heavy skillet or griddle plate, just get it hot.
Place the Naan on the hot surface and cook for a couple of minutes, turn it over and repeat.
Again, cooking time does depend on how thick the Naan is, but you can check quite easily to see if it has cooked through, simply tear a piece off and eat it! Caution here… it will be HOT.
If necessary, cook for a little longer.
Now these Naan’s may be a little ‘rustic’ in appearance , but really, they are great to eat while still warm. In fact I try to make at least two batches a week .
Great with anything ..be it Spicy food , Strong cheese ,Hummus, in fact anything you fancy !
Hope you will try this.
I’m sure Barbara won’t mind me borrowing the acronym SHAC.
Stay Home and Cook!