Monday Munchies

This recipe is the last in the three-part series of Indian cooking. Together, this bread recipe with the chicken saag and jeera pulao should make a whole meal. When looking at recipes from other cultures, don't be put off by the foreign-sounding names. Look at the recipe ingredients and decide if you might like something based on what's in it. Once you taste it, then you can decide whether to keep it or not.

This bread recipe is simple, as far as yeast breads go. But if you have never done yeast breads before, it may seem like a bit of work. It is simple to put together, but requires about 2 hours of processing time.


Naan Bread

2 1/4 t. yeast (or one packet)
1 c. warm water (110° F)
1/4 c. sugar
3 T. milk
1 egg, beaten
2 t. salt
4 1/2 c. flour
2 t. minced garlic

Dissolve yeast in warm water. Let sit 10 minutes, or until frothy. Stir in sugar, milk, egg, and salt. Add flour until a soft dough forms that you can knead without it sticking to your hands. Knead for 8-10 minutes, until the dough is smooth. Put the dough ball in a greased bowl and let rise 1 hour, or until doubled.

Once dough is risen, punch the dough down. Knead in the 2 t. minced garlic. Pinch dough into golf-ball-sized balls, and set on a tray. Cover with a towel and let rise 30 minutes, or until doubled. Heat oven to maximum temperature.

Roll out the dough balls to a flat disc and place on a cookie sheet (4-6 at a time). Place the cookie sheet in the oven, bake 4 minutes. Take bread out, brush lightly with butter, flip over. Put back in the oven for 2 minutes, or until browned. Take out and place in a towel-lined bowl and keep covered while cooking the rest.