**I'm guest posting about my favorite wine store and their weekly wine tastings over on Eat*Drink*Cleveland today. Check it out!**
June is Kevin's birthday month. His favorite type of food is Indian so I'm going to feature a couple Indian recipes that are easy to recreate at home.
I had leftovers from eating at an Indian restaurant, but didn't have enough rice or naan in comparison. I knew I had a few naan recipes bookmarked, but I needed something I could whip up after work. Luckily I found this recipe which only needed an hour to rise.
Naan is ridiculously easy, I really couldn't believe how easy! Mix up dough, knead for 10 minutes, let it rise for an hour, knead 1 minute, split into 6 pieces, then cook it on a pizza stone for 3 minutes on each side.
I spread butter over them right after they came out of the oven. Next time I'm going to attempt making garlic naan. Yum!
Naan freezes well and makes a great crust for a quick personal pizza.
Indian Naan Bread
Adapted from Ruth's Kitchen Experiments
4 cups flour
1 tsp baking powder
1/2 tsp salt
2 (7g) active dry-yeast packets
1 tsp sugar
2/3 cup milk, lukewarm
2 tbsp oil
2/3 cup plain yogurt
1 egg, beaten (optional) (I didn't add it)
Room temperature butter
Whisk the flour, baking powder and salt into a mixing bowl. Stir in the yeast and sugar. Make a well in the center. Pour in the milk, oil, yogurt and beaten egg (if using). Beat well, gradually incorporating the surrounding flour to make a dough.
Knead the dough on a lightly floured surface for 10 minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap and set in a warm place for about 1 hour, until doubled in bulk.
Put a pizza stone on the lowest rack in the oven and preheat the oven to 475.
Knead the dough lightly again and divide into six pieces. Roll each piece into a rectangular shape, brush lightly with oil and slap onto the hot pizza stone. Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes. After it comes out of the oven, lightly spread some butter on one side of the cooked naan, and transfer to a cooling rack.