How was your weekend? Anything fun? Anything new?
J and I went on this awesome hike called Three Sisters Falls. It’s a 4.3-mile round trip from the start of the trail head to the top of the waterfall.
It was a little intense but I felt like some bad ass off the beaten trail because there were a lot of obstacles involved on the trail.
We had a waterfall to cross and hike, big boulders to hurdle over, dirt-rock roads and inclines with ropes.
Told you. Intense hike.
Anyways N A A N.
Last week I gave a little sneak peak action on Instagram about my homemade naan pizza.
Naan is a leavened Indian flat bread that is usually topped with ghee or butter. Naan is used as a utensil, a scooper for most dishes. The most common dishes it is served with are meats, vegetables, curries and rice.
You can do a lot of things to naan to dress it up. Think of it as a tortilla! I love dressing my naan up with butter, garlic and cilantro. I think my favorite dish to eat it with is Lamb Curry. So, freaking good. Check out my recipe here.
The other day I was feeling too lazy to make curry (it takes a lot of love) so I decided to make a naan pizza!
I made the dough, topped it off with some homemade cheese, here, and a homemade mint chutney that will be coming to you live next week!
Now, I don’t know about you, but I always find bread making a little intimidating. Something about working with yeast is a little scary for me. The bubbling and the frothing. The rising. Then kneading the dough!
Luckily, this recipe is super easy and the yeast part really isn’t that scary!
Make a pizza, a breakfast quesadilla, a sandwich. Use it as a spoon for a curry or biriyani dish. It goes really well with hummus too! Like I said, so many choices! Do you eat naan?
What are some of your favorite way to eat it? Any special toppings?
Have a fab week y’all! xx
- ½ tsp. salt
- 1 tsp. sugar
- 2 tsp. dry active yeast
- ¼ cup olive oil
- ⅓ cup plain yogurt
- ½ cup water
- 2½-3 cups flour, divided
- 1 large egg
- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
- In a separate medium bowl, combine 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
- Turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
- Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, heavy bottomed skillet over medium heat, or a griddle. Work with one ball at a time. Roll it out until it is about ¼ inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface (see photos below).
- Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs.
- For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet.