Penflip - Write better with others
No account? Signup
Ready to write better?
Have an account? Login
The New Kitchen Cookbook
Naan from memory.
over 4 years ago
I was perusing the 5 Minutes a Day blog, probably in search of good rye bread, when I came across a mention of naan as being one of readers' favorites from the original book. "There's naan in there?" I asked myself, and when I looked there was, indeed, naan in there. I googled for more naan ingredients and decided to go with garlic, plus some other things I didn't measure very well.
Note you need a cast iron frying pan (or other durable pan) with a lid for this recipe.
## Ingredients (1 naan)
* 1 peach-sized chunk of an allowed dough (see the Artisan Bread Index) or olive oil dough
* about 3 cloves garlic, diced
* chopped garlic scapes, ground cumin, or ground coriander (optional)
* canola oil
1. Roll out each naan to about 1/8" thickness. I used generous amounts of flour and a piece of parchment paper.
2. Sprinkle naan with the remaining ingredients. If they're wet and/or sticky, you can add some flour to make them more spreadable.
3. Roll over the garlic again to make it stick to the dough better.
4. Heat a 10" or larger cast iron pan on the stovetop until water dances on it.
5. Add canola oil to the pan.
6. Put the naan in garlic-side down, optionally with the help of the parchment paper. Smooth out any wrinkles.
7. Cover and cook 3 minutes. (This is your steam step.)
8. Uncover, flip naan, and cook uncovered for up to 3 more minutes.
9. Check the heat of the pan and re-oil before starting the next naan.
The goal is to get burnt spots on the naan without burning it more thoroughly
Penflip is made by
in Los Angeles, California
Terms & Privacy