Skye and I had a Mediterranean night. We started with making homemade Naan bread, which turned out pretty good. I intend on experimenting more and will post my adaptations to the recipe another time.
Here is your Naan Bread base: 1/2 cup warm water 1 cup bread flour salt and pepper to taste ***Combine the flour and water into a workable dough ball and set aside covered in a cool place for about 15 min. No need to wait for it to rise since there isn't any yeast. Just let it sit and relax for awhile. When you are ready to cook it up, tear off a piece about the size of a golf ball and roll it out as thin as possible into a nice round shape. Add more flour if you think it is too sticky. Sprinkle any combination of ingredients and spices on top and roll again to incorporate. I plan on doing lots of experimenting with this and will keep you posted ( I want to add little potatoes). When you are satisfied with your creation, throw that baby in a really hot dry pan (I used my cast iron pan- worked great). Turn down the heat to a mediumish temp and cook on each side for about 1 minute, or until the color is nice and brown.
Along with the Naan we made hummus, babaganoush, basmati rice with rice wine vinegar, roasted zucchini, eggplant, red peppers, and onion.
2 comments:
I loved the chewy, rustic texture of this bread. I was craving this meal for days afterwards. The bread is really very simple to make - you guys should try it!
--Skye
Wow, you guys, I love this blogg so far, you went all out. Everything looks so beautiful. I cant wait to participate. Molly
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