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Sun, Jul. 10th, 2011, 08:42 pm
Curry Days -- Naan Recipe

Today was one of those awful days where you just want to crawl back into bed and throw the covers over you. I got up in severe pain, after several pain-free days, and immediately visited the Motrin. (In fact, the joint pain was so bad I poked my boyfriend awake just to open the bottle so I could get to the ibuprofen.)

Sat down to Facebook but my games were acting up. Trouble wanted me to go to brunch with him (you know who you are), and that's when I remembered I had wanted to go see the Folklife festival on its final day and watch the free viewing of Bodyguards & Assassins. Only it was noon already, I wasn't dressed, and AgtOrange had simply rolled over after getting my meds open. I could have done one or the other, brunch or movie, but I couldn't justify skipping all of my planned work for the day just for brunch, I still don't have a working camera for photos of the festival, and I wasn't about to go to the movie viewing and sit through it hungry (no food or drink allowed in the Smithsonian gallery). Then to top it off I had only left socks (one clean of each kind) and my only lightweight clean pants were the ones with the button missing. Piss.

And for whatever reason I was feeling hormonal, or maybe it was my blood sugar tanking, and I'm leaking tears for no good reason and contemplating giving up for the day. Decided not to go out, and in fact, just to not do anything. AgtOrange, a bit grumpy because I'd dragged him from bed in my funk, decided that he and I would go out to eat.

"Forget it, I don't need food. Forget the whole thing."

"Oh no, because you will just get worse and then I'll have to listen to you bitch all day long."

He suggested Indique because they are not too far and we'd been wanting to go since our normal Indian place closed down. It was nice, although a bit overpriced. I was not put off by a deconstructed version of the samosa, but I was distressed by it coming to me lukewarm. My lamb vindaloo, mango lassi, and cucumber raita perfect and the service was excellent. The naan is made in an open kitchen the traditional way, which accounts for its hefty pricetag. I would have enjoyed myself thoroughly had I not been in an agony of pain, though, and desiring only to curl up and disappear behind a hot, preferably chocolate, preferably alcoholic, drink.

So we boxed up most of my vindaloo with a little rice. The kitchen closed before we were done, so I didn't get any naan to go with my leftovers. Came home to watch documentaries for the MovieOutburst.com website and lay on the couch, eating cheetos and drinking green tea.

Now I want my vindaloo, but I really want some naan. Attempting to make this using only ingredients I have in my kitchen, and a regular oven, for the first time ever. Here is the recipe.

PLEASE CHECK OUT THE UPDATE IN THE COMMENTS FOR A BETTER NAAN RECIPE
RECIPE FOR NAAN
1 pkg active dry yeast
3/4 c. warm water
1 teaspoon sugar

2 1/2 cups flour (I used 1.5 cups all-purpose, which is what the recipe called for, and 1 cup of cake flour, which is closer to traditional maida flour. You can use either.)
1 tsp. salt (I'm lucky enough to have bread salt, but that's b/c I'm a snob.)

1/4 c. ghee I have this because I'm lactose intolerant, and ghee is just clarified butter with most of the lactose removed. You can also use vegetable shortening.
3 Tbsp. plain yoghurt Now this is the one ingredient essential to naan that I did not have (that lactose thing again). So I used an equal amount of sour cream, leftover from my biscotti recipe I did ages ago. Sour cream just never seems to go, well, sour.

Dissolve yeast and sugar in water. Let sit a few minutes to make sure yeast is activated.

In medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee, combining until dough forms. It should be very soft and slightly sticky. Knead dough 5-10 minutes. Place dough in greased bowl and let rise until doubled (60-90 minutes).

Preheat oven to 400 degrees. Divide dough into 10 pieces, roll out into circles. Place dough on greased cookie sheet or baking stone (I have the latter) and brush with melted butter (optional). Cook for 8 minutes or until lightly puffed up.

Nom nom nom.

Mon, Jul. 11th, 2011 12:50 am (UTC)
jadxia: To continue my day

My Netbook fried and AgtOrange spent an hour fixing it, and as of last night there is a scratch on the reading surface of my Kindle. I also managed to spray myself with shockingly cold water while rinsing off a spoon during the naan-making process.

At least my mood improved.

Mon, Jul. 11th, 2011 01:52 am (UTC)
jadxia: UPDATED NAAN

I should know better than to cook on a day like this, sigh. The commenter was right to say the flour/butter ratio in the original recipe is off. It comes out better in the broiler, but alas, I burned the first one. I can say I'm glad my kitchen smoke detector isn't working right now because it's a smoky mess and my apt smells like burning toast.

RECIPE FOR NAAN
1 pkg active dry yeast
3/4 c. warm water
1 teaspoon sugar

3 c. flour (I used 1.5 cups all-purpose, which is what the recipe called for, and 1 cup of cake flour, which is closer to traditional maida flour. You can use either.)
1 tsp. salt (I'm lucky enough to have bread salt, but that's b/c I'm a snob.)

1/4 c. ghee I have this because I'm lactose intolerant, and ghee is just clarified butter with most of the lactose removed. You can also use vegetable shortening.
3 Tbsp. plain yoghurt Now this is the one ingredient essential to naan that I did not have (that lactose thing again). So I used an equal amount of sour cream, leftover from my biscotti recipe I did ages ago. Sour cream just never seems to go, well, sour.

Dissolve yeast and sugar in water. Let sit a few minutes to make sure yeast is activated.

In medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee, combining until dough forms. It should be very soft and slightly sticky. Knead dough 5-10 minutes. Place dough in greased bowl and let rise until doubled (60-90 minutes).

Broil until lightly puffed up (about two minutes in mine).