This post is gonna be straight and to the point. I whipped up some Naan a few months ago – ate most of them right away (some of it as I was making it – it was so good) and froze the rest. I had a recipe set aside for a dish I wanted to make with the Naan, but it so far has not happened. So instead, we’ll just have this fabulously chewy Indian bread on it’s own.
Do you have any idea how ridiculously easy it is to make Naan? Well, you would if you’ve made it before. Make your dough, let it rise, separate it into mini loaves for the second rise, stretch out the dough and fry it up. Easy! The hardest part is realizing you have, oh, I don’t know, 13 more loaves to fry up before you are done.
But it is totally worth it.
Oh, you don’t have a tandoor? Yeah, me neither. I used a cast iron skillet and it worked out just great.
Here’s the recipe. Whatever you do, don’t get the bright idea to add garlic powder (yeah, don’t ask). That was a bad, bad idea on my part.
Ms. Pantry Raid