MYO sandwich wraps. I really like these a lot better than the tortilla
wraps. They are also more healthy.
Naan: Indian Oven-Baked Flat Bread
1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour - plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji - (nigella seeds) optional, see Cook's Note**
1 teaspoon fennel seeds - optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup
warm water (about 100 degrees F). Let it sit on your counter until it's
frothy, about 10 minutes. Meanwhile, sift the flour, salt, remaining 1
teaspoon of sugar and baking powder into a large, deep bowl.Once the yeast is
frothy, add the yogurt and the olive oil into the glass, and stir to combine.
Pour the yogurt mixture into the dry ingredients and add the kalonji and
fennel seeds, if using, and gently mix the ingredients together with a fork.
When the dough is about to come together, use your hands to mix. It will
feel like there isn't enough flour at first, but keep going until it
transforms into a soft, slightly sticky and pliable dough. As soon as it comes
together, stop kneading. Cover the dough with plastic wrap or a damp tea towel
and let it sit in a warm, draft-free place for 2 to 4 hours.When you're
ready to roll, make sure you have two bowls on your counter: one with extra
flour in it, and one with water. The dough will be extremely soft and
sticky-this is good! Separate the dough into 6 equal portions and lightly roll
each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a
teardrop shape, narrower at the top than at the bottom. It should be 8 to
9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once
you've formed the general shape, you can also pick it up by one end and wiggle
it; the dough's own weight will stretch it out a little. Repeat this
method with the rest of the dough. (If you're making the gluten-free version,
you'll have better luck pressing the dough out with your fingertips, than
rolling.) Warm a large cast-iron skillet over high heat until it's nearly
smoking. Make sure you have a lid large enough to fit the skillet and have a
bowl of melted butter at the ready. Dampen your hands in the bowl of water
and pick up one of your naans, flip-flopping it from one hand to the other to
lightly dampen it. Gently lay it in the skillet and set your timer for 1
minute. The dough should start to bubble. After about 1 minute, flip the
naan. It should be blistered and somewhat blackened, don't worry - that's
typical of traditional naan! Cover the skillet with the lid and cook 30
seconds
to 1 minute more. Remove the naan from the skillet, brush with a bit of
butter and sprinkle with a little coarse sea salt. Place the naan in a tea
towel-lined dish. Repeat with the rest of the naans and serve.Cook's If you
would like to make this gluten-free, you can substitute in 2 1/4 cups of a
gluten-free all-purpose flour mix for the regular flour, plus 1 1/4
teaspoons of xanthum gum.The kalonji and fennel seeds are not traditional, but
I
love the burst of onion and mild licorice flavor they add. You can find them
pretty cheaply at your local Indian market.
Cook's If you would like to make this gluten-free, you can substitute in 2
1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus
1 1/4 teaspoons of xanthum gum.The kalonji and fennel seeds are not
traditional, but I love the burst of onion and mild licorice flavor they add.
You
can find them pretty cheaply at your local Indian market.
Per Serving (excluding unknown items): 2456 Calories; 63g Fat (23.3%
calories from fat); 59g Protein; 408g Carbohydrate; 17g Dietary Fiber; 12mg
Cholesterol; 182mg Sodium. Exchanges: 25 1/2 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 11 1/2 Fat; 1 1/2 Other Carbohydrates.
Per Serving (excluding unknown items): Calories;g Fat (0.0% calories from
fat);g Protein;g Carbohydrate;g Dietary Fiber;mg Cholesterol;mg Sodium.
Exchanges: .
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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