Food Friday: Naan

I grew up in a very small mountain town.  For many years our nearest grocery store was a 45 minute drive from our house.  My dad was a disabled vet and we still had base privileges.  So rather than trek 45 minutes to the gorcery store every week, we’d drive 1-2 hrs to go to the nearest comissary once a month.  It was the 70’s and fresh produce wasn’t a priority, everyone ate frozen vegetables.  And we were lucky enough to have a chest freezer.

My parents, who moved us to this tiny town from the San Francisco Bay area,  were thrilled to leave many aspects of city life behind them.  But they definitely missed the restaurants.  They were foodies before the term was coined.  And in the 70’s DIY spirit, what they couldn’t purchase at good restaurants, they tried to make themselves.  My mom kept copies of their  successful recipes in a big binder.  Sometime after word processors came on the scene, I typed up all of her recipes and made copies for myself, mom and my sister.

This is one of my favorite recipes from that book.  Even though the town I live in has an Indian restaurant or two, I hardly ever eat out.  And while I have served this alongside TastyBites from Trader Joes, where I know I can buy packaged Naan, there is really nothing like this stuff  hot out of the oven, glazed with butter, mmmm.  Go low tech with Tasty Bites, make your own curry, or get all DIY on it and make some saag paneer (I have tried them all), this will go great alongside, I promise.


Bunnyslipper’s Naan

3Cups Flour

2 tsp. Baking Powder

1/2 Cup Milk

1 Egg

1/2 tsp Salt

1/2 tsp Sugar

1 1/2 tsp Oil

1-2 Cups Water

2-3 Tbsp Melted Butter

Combine flour and baking powder.  In another bowl mix milk, egg, salt, sugar and 1 cup water, stir well.  Combine wet and dry ingredients, knead well until dough becomes elastic, adding extra water if necessary.  Dough shoud be smooth and pliant.  Drizzle oil on top of dough and knead for a few more minutes.  Preheat your oven’s boriler at this point.  Form the dough into 10 small balls and cover them with a damp cloth.  Pat each ball into a circle, roll smooth, with a rolling pin, into a 7 inch circle, then stretch into a teardrop shape with your hands.  Broil one or two naan at a time on a cookie sheet for a few minutes on each side (watch them carefully so that they don’t burn!).  Brush cooked naan with melted butter and serve immediately.  Uncooked dough can be stored in an airtight container in the refrigerator, overnight… if you can resist it that long!

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