Its been a long week. The flu did not worsen like I had thought it would, thankfully. The cold is still giving me a hard time though. The good thing that has come out of all this is, I have had about 16 cups of yellow lentil soup soup with two dozen pieces of mini-naan over the span of the last seven days. No, seriously.
I remember, Amanda’s (from Konosur) comment on the stuffed peppers, about an Indian flat bread or naan recipe. I guess I was waiting for a bout of influenza to finally get off my bum to blog about it.
The naan has Central Asian origins, resembles a pita but softer, in India its a North Indian staple.
Naan (makes one large or 4 bite-sized ones):
- Half cup plain white flour
– Half a teaspoon baking powder
– 1 teaspoon of sugar (naan is more sweet than savory)
– A pinch of salt
– 1 tablespoon white oil
– 2 tablespoons of milk
– 1 egg, beaten
– Chopped parsley, or chopped coriander, or sesame seeds or nigella seeds
Pre-heat the oven to maximum heat. Sift the flour, baking powder, sugar and salt together. Mix the oil, milk and half the beaten egg well and add this to the flour mixture. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Grease a bowl with a few drops of oil and roll the dough around in it. Cover the bowl with a damp cloth and let rest in a cool corner for about half an hour. Roll out the dough in an elliptical shape. Stud the surface with the coriander/parsley/nigella seeds/sesame seeds. Brush the top lightly with the remaining egg. Prepare the baking tray and bake for about 10 minutes or till the naan’s puffed up and golden brown. Serve with a hot lentil soup.