{"id":7294,"date":"2019-01-10T21:25:23","date_gmt":"2019-01-10T21:25:23","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7294"},"modified":"2019-01-10T21:50:59","modified_gmt":"2019-01-10T21:50:59","slug":"mysterious-vanishing-naan","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/01\/10\/mysterious-vanishing-naan\/","title":{"rendered":"Mysterious Vanishing Naan"},"content":{"rendered":"

It’s actually not a mystery where the naan vanishes to.\u00a0 I live with men.\u00a0 Mystery solved.\u00a0 I don’t even bother making a single batch.\u00a0 A double batch makes it a day or two longer as a leftover item.\u00a0 This particular batch made it exactly three days on the table after having it with dinner.\u00a0 Le sigh.<\/p>\n

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By now you know what a terrible baker I am.\u00a0 Baking bread, for me, is almost insurmountable.\u00a0 I hear all you bakers out there tsk tsk’ing me.\u00a0 I’m telling you!\u00a0 I’m lacking the talent!\u00a0 Hubs, however, is a genius with bread like things.\u00a0 I make him knead all doughs now.\u00a0 Everything.\u00a0 I made him knead the naan, too.<\/p>\n

\"\"<\/p>\n

But what I like about making naan, is that I don’t have to bake it.\u00a0 I can just slap it into a cast iron skillet like I know exactly what I’m doing.\u00a0 It gives me a warm fuzzy feeling…lookit me!\u00a0 I’m making bread!\u00a0 Of sorts.\u00a0 Ha!\u00a0 I like mopping them with some clarified garlic butter and away we go.\u00a0 It was the perfect accompaniment to vindaloo.\u00a0 More on that later.\u00a0 Right after this post even!<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Naan<\/h2>\n
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Ingredients<\/h3>
  • 4<\/span> cups<\/span> flour plus more for dusting<\/span><\/li>
  • 1<\/span> cup<\/span> plain yogurt<\/span><\/li>
  • 1<\/span> cup<\/span> warm water<\/span><\/li>
  • 2<\/span> packets yeast<\/span><\/li>
  • 2<\/span> teaspoons<\/span> sugar<\/span><\/li>
  • 1\/2<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1<\/span> half stick butter<\/span><\/li>
  • 2-3<\/span> cloves<\/span> minced garlic<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Combine yeast, water, and sugar in a bowl and let the yeast bloom for about 10 minutes or so.\u00a0 Make a well with the flour and combine the yeast mixture, 2 tablespoons olive oil, and the yogurt\u00a0 into it, adding some more flour while kneading until the dough is no longer tacky.<\/div><\/li>
    • Form the dough into a ball and lightly coat it with olive oil.\u00a0 Place it in a bowl, covered, in a warm place and let it rise until doubled for about an hour.\u00a0 Meanwhile, in a small saucepan, combine the half stick of butter and minced garlic and set it on very low heat on a back burner.<\/div><\/li>
    • Punch the dough down and cut into tennis ball sized pieces.\u00a0 Dust a work surface with flour and roll the pieces out into rounds (it doesn't need to be perfect) until they're thicker than a tortilla, but thinner than a fluffy cooked pancake.\u00a0 I'm able to do 2 at a time.<\/div><\/li>
    • Heat a tablespoon of olive oil in a cast iron skillet on medium and working in batches, fry the dough, flipping over when bubble form on one side, about 2 minutes or so each side.\u00a0 Remove to a plate.\u00a0 I'm able to fry one at a time.\u00a0 Replenish the olive oil a tablespoon at a time as you need it.<\/div><\/li>
    • When all the naan is cooked, brush them with the butter garlic mixture on one side of each and serve.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      It’s actually not a mystery where the naan vanishes to.\u00a0 I live with men.\u00a0 Mystery solved.\u00a0 I don’t even bother making a single batch.\u00a0 A double batch makes it a day or two longer as a leftover item.\u00a0 This particular batch made it exactly three…<\/p>\n","protected":false},"author":1,"featured_media":7295,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/01\/IMG_20190107_200230_2.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1TE","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7294"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7294"}],"version-history":[{"count":3,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7294\/revisions"}],"predecessor-version":[{"id":7302,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7294\/revisions\/7302"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7295"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}