Homemade Naan Bread.

naan breadAs I attempted to conjure up clever words about naan bread, or ever just something that would be fascinating and memorable for you to hold on to, I have stopped short, uninspired and searching. I flipped through my copy of “Blogging for Creatives” (because, as you all know, I am hopelessly computer illiterate, and I’ll take all the help I can get), and gazed out the window at the rain, drops heavy with . . . something, though I’m not sure what. They just seem heavier today, as if they are mourning something but are unsure of what. They sense the foggy funk that has caused me, and possible several others, to feel like they have gotten up on the wrong side of the bed, and are on edge throughout the day with nothing to point the finger at but themselves. By the way, when I say “themselves,” I totally mean me. Continuing my search for inspiration, I headed over to Sorta Crunchy, a wonderful blog by Megan Tietz. Her featured article is titled “Waiting Tables, Day Two: Serving the Image Bearers.” She talks about how, as humans, we are not wired to glory in serving others, and how, through history, the elite have been served, the servers looked down upon. She talks about how Christ came in to this world and served us, so selflessly, and this is what He has called us to. And so we do, because that is what we are called to, even past what we think we can. We attempt to function this way in our own strength, and succeed for some time, though with each act, we are being drained a bit more, striving and trying more and more. She also talks about how she sees people through a skewed perception when she has this attitude, and views them as another so-and-so who is going to ask her for her time, resources, or something else that she feels she can’t afford to give. But she draws us back to why we serve, and where we draw our strength from. “Acts of service create a moment of communion in everyday life, a conduit for the Creator to become tangible to the created.” These words couldn’t have been placed in my path in a better time. Thanks, Megan for the encouragement and for hitting the reset button on my attitude. naan bread and hummusnaan bread and hummus I have been accused that these naan look like pancakes. Trust me, they aren’t. Trust me, they’re delicious. eating breadAs you can see, I may have snuck one while I was baking them. You may also see that I have the remnants of a black eye in this picture. How in the heck, you may ask? I want to say that I got it saving some orphans. Or I could say I got it fighting for my family’s honor. But in reality, I dropped a bowl on my face. Yes, a bowl on my face. I reached up on the top shelf with floured hands, the heavy pyrex bowl slipped out of my grasp, and my nose broke the fall. After some clean up and butterflying my nose so I wouldn’t scar, I got this beauty of a black eye. I’m about to show you guys the progression of this black eye, sans make-up. I documented the process because I couldn’t actually believe that I got all of this from a freaking bowl. black eyeSo there you go . Crazy weird, but after two weeks it was finally gone. Eat these naan with some of the smoothest hummus ever. It’s perfect, no big deal.

naan & hummus

Homemade Naan Bread

makes 8 large, or 12 small

4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour (I opted for 1/2 whole wheat & 1/2 ap)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 teaspoonactive dry yeast
3/4 cup warm milk
1 cup greek yogurt
melted butter for brushing (may use olive oil)
In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
Add the flour, baking soda and baking powder to a large mixing bowl.
When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
When ready to cook divide the dough into 8 equal balls  (or 12, depending of your preference) and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
Source: adapted from Half Baked Harvest
Listening to: most recent episode of New Girl

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