sometimes, i feel like fine dining is totally wasted on me when i would be perfectly happy just consuming the bread basket. sometimes (see friday night, to the somm's horror) a loaf of good crusty bread is dinner. add butter, cheese, maybe some honey. call it a day.
since the somm was in town and would prefer not to consume only carbohydrates, i decided to go ahead and try a few new indian recipes to go with the naan.
there was a half-hearted attempt to find friends to come share the mountain of food, but it ended up just being us.
no complaining here.
more easy chicken masala, caramelized cumin-roasted carrots, green bean, corn and coconut stir fry and raita for me.
every one of those recipes was easy and super delicious. light, and summery, not what you might think of when you think indian food, and worth sharing … or keeping to yourself.
but back to that naan. this recipe did not turn out the way i expected naan – which is usually soft, and chewy, and little charred. instead, i got a yeasted, crispy flatbread.
i tried baking them two ways: on my pizza pan that has lots of little holes that encourage crispness, and on the back of a cookie sheet, as recommended by the cookbook. no real noticable difference.
the problem was probably too much flour in the dough, which was necessary since the recipe called for TEN WHOLE MINUTES of hand kneading. which i handled like a champ, thanks to my fabulously gay drill sergeant of a weights class instructor. no master courvoisier, i wasn't whining. i just think a traditional naan dough should be wetter. and maybe involve yogurt.
while i don't think these were really naan-enough, and i probably won't make them again because my go-to bread recipe involves no physical exertion whatsoever . . . the bread was tasty and eargerly consumed by both the somm and myself. and just as good smothered in raita as butter. the big crystals of salt made them reminiscent of pretzels.
which are still so totally on my summer bucket list.
for links to the recipe, visit tuesdays with dorie.