pencil wall at SCAD
for a while now, my mom and i have been cooking the best naan in town. and i know all of you who have tried it have felt the same. so without further ado, i now present you with the magical naan key to unlock your wildest longings for butter and carbs.
indian-style flatbread “naan” from the best international recipes:
(makes 8, 6-7 in. breads)
2 3/4 cups bread flour, plus extra as needed
2 1/4 t. instant or rapid rise yeast
2 t. sugar
1 cup water, room temperature
1/4 cup plain yogurt
1 T. olive oil, plus extra for bowl
combine dry ingredients in stand up mixer. mix until blended. add water, yogurt and olive oil on low speed until shaggy dough forms (30 seconds- make sure you have your dough hook on). turn mixer to medium speed. knead for about 8 minutes until dough is smooth and glossy. add addition 1 T. increments of flour while kneading until bowl sides are clear.
transfer dough to clean surface and knead for a minute. shape into ball and place in oiled bowl for 45 minutes to an hour. at this time you can punch the dough down and wrap in plastic wrap for up to two days (sometimes we like to do this, so with each meal you are eating fresh naan). or…
cut dough into 8 equal portions. roll into balls. cover and let sit 10 minutes. for each ball, roll flat with a pin into a 6 inch circle, dusting with flour if sticky. set aside. heat skillet to medium to high heat. work with one piece of dough at a time. stretch dough slightly and lay onto skillet. cook until small bubbles appear (30 seconds) and flip. cook until bottom is speckled and deep golden brown in spots. brush with butter (and i like garlic salt too!). finish cooking the rest and eat. eat. eat.
-my mom uses her huge pancake/sandwich electric griddle for this, so that you can cook 4-5 naan at the same time.
-also, these reheat on the stove really well. furthermore, making a double batch is always a huge plus: carb and butter heaven.
saag paneer (my ultimate favorite) from food.com
1 t. turmeric
1/2 t. cayenne
3 T. plus 1 1/2 tablespoons vegetable oil
12 ounces paneer, cut into 1 in. squares
1 (16-ounce package) frozen chopped spinach
1 medium white onion, finely chopped
1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
4 cloves garlic, minced
1 large green serrano chile, finely chopped (seeds removed if you don’t like it spicy!)
1/2 t. garam masala
2 t. ground coriander
1 t. ground cumin
1/2 cup plain yogurt
whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. drop in the cubes of paneer and gently toss, taking care not to break the cubes. let marinade while prep everything else. thaw spinach. puree in a food processor until smooth or chop up finely. heat pan to medium heat, and add the paneer as the pan warms. after a few minutes, give the pan a toss; each piece of paneer should be browned on one side. fry a little longer and then move paneer to plate.
add the remaining 1 1/2 tablespoons oil to the pan to fry the onions, ginger, garlic and chile. saute the mixture until it’s evenly toffee-coloured (15 minutes). if you feel like the mixture is drying out, add a couple of tablespoons of water. add the garam masala, coriander and cumin. sprinkle a little water to keep the spices from burning, if you haven’t already. Cook, stirring often (3 to 5 minutes). add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.turn the heat off. add the yogurt, a little at a time to keep it from curdling and then add the paneer. turn the heat back on, cover and cook until everything is warmed through (5 minutes).