I really have not had any Indian cuisine.
Other than naan. After naan, who needs to eat anything else?
I barely, slightly, adapted this recipe. I subbed in some whole wheat flour and altered the procedure to make it more manageable. One big change is that I could not stand the thought of leaving a dough with yogurt and milk in it sitting in a warm place for 2 hours…it just seemed like the perfect hotbed for bacteria. I know, I know, the bread then gets cooked–but did you know that it is often not the bacteria itself (which does get killed during cooking) that causes food poisoning, but the toxins produced by the bacteria? Guess what. The toxins do not care about being cooked. They still make you ill.
Ok, that rant aside, I also added some whole wheat flour. Of course. I found that these had a slightly pretzel-like flavour. Since pretzels get their unique flavour from being boiled in baking soda water, my theory is that the baking soda reacts with the water that you rub on it while you cook it.
I made a delicious wrap using the naan as flatbread, and I will post that recipe next time. Stay tuned. 🙂
1/2 c all purpose flour
1/2 c white whole wheat flour
3/8 tsp baking powder
3/8 tsp baking soda
1/2 tsp sugar
1/2 tsp salt
1/4 cup non-fat, plain yogurt
1/4 cup 1% milk (warmed)
Servings: 3 naan
Sift together flours, baking powder, baking soda, sugar, and salt. Add the yogurt, and most of the milk*, and stir to combine. Lightly oil your hands, and knead for 5-7 minutes until the dough is elastic. Cover and let sit in a warm place for a little over an hour.
After an hour has passed, divide the dough into 3 pieces. Roll out the pieces on a lightly floured surface, until they are about 1/8th of an inch thick. Heat a skillet over medium-high heat. Once it is heated, lightly rub one side of each naan with water, and immediately place the naan water-side down in the skillet and cover with a lid. Let cook for approximately 2 minutes, or until it is puffed and the top no longer looks moist. Flip and briefly allow to cook on the other side before serving. Enjoy!
*You may not use all of the milk. I used virtually the full 1/4 cup of milk.