So I’m only like a million years late with this (or two days, whatever) but I was able to bake up the TWD naan post for this past Tuesday. Hallelujah! This stuff is pretty awesome, guys. If you have like 2 1/2 hours to spare on a weekend, go make them. But only if you’re a carboholic like I am, because you will inhale at least two once you give them a half a second to cool.
I was, once again, really excited for this recipe because I studied abroad in India and remember the most delicious naan from the restaurants there. My host mom preferred rotis which where whole wheat, flat, and didn’t require much (if any) rising time. I remember she had a huge bowl filled with dough on the kitchen counter, right next to the vat (yes, it was a literal kitchen vat) of ghee. Then she’d twist off a piece of dough, flatten it, smother with ghee, fold, flatten, smother with ghee, fold, flatten, smother and then toss on the open flame till they puffed. Then she’s pull them off and toss them on a plate where they were immediately consumed by my younger host brother.
It was a pretty cool thing to watch, and this was even before I became a real foodie nut. I then offered to make some American food for them, that was vegetarian (i.e. no eggs). My host mom was pretty skeptical, and I don’t blame her. My Hindi was pretty rudimentary and I’m pretty sure I used the wrong word frequently. I think I once told her I was going to cook a book. It was awks.
So for my two dishes I decided on gritz (because you could buy it at the dollar store) and my grandmother’s fudge recipe. I mean, why not hover over a stove for 3 hours in 110ºF weather in an un-air-conditioned one room house with no fan? Sounds like a stellar plan. The grits went off without a hitch, though my host brother was pretty wary of it. Which I found surprising, because I’d seen him eat way grosser looking food than a pile of white mush.
The fudge was a little trickier. It took awhile and my host mom was skeptical on the amount of sugar I needed, so I had to convince my host brother to sneak me more. As I was letting it set up in the fridge I kept pulling out and nudging it with my finger to see if it was done. My host brother was very curious and after about the third time of me doing this he suddenly thought he had figured it out. He pushed me away, shaking his head, grabbed the pan and firmly planted his palm in the center. Then he smiled up at me and pulled away sticky globs of half-hardened fudge on his palm. Yeah, there was definitely something lost in translation.
Anyway, this naan. It’s delish. Go make it. It’s pillowy and soft and customizable and stupid easy. In fact I made my initial dough, then wrapped it tight and left it in the fridge for a week before I made the actual naan. I’m currently freezing a portion of it now to see how that works later. I cooked up a really simple chicken curry to serve with my naan, and used herbs from my garden instead of the intended green onions.
This week’s hosts were Maggie of Always Add More Butter (awesome name!) and Phyl at Of Cabbages & King Cakes. And of course check out all the bloggers and their naans (heh, that word makes me giggle). The recipe can be found in Baking with Julia.