this wonderful recipe is from a fabulous book called "flatbreads & flavors" by jeffrey alford and naomi duguid. i borrowed the book from the library, but i'm going to buy my own copy. it not only features flatbreads from asia, europe, africa, and the americas, but accompanying recipes from those regions. actually, those recipes outnumber the bread recipes. i adapted (gasp!) this one to my needs. i made Madhur Jaffrey's Baked Cod in Yogurt Sauce featured in The Wednesday Chef's blog (she explains that she did not include a picture of the dish because it is hideous to photograph; she's right. probably the ugliest dish i've ever made, but incredibly simple and incredibly good). i also made some chicken kebabs for those in the house who might not like the fish. the naan calls for all whole-wheat flour, but i used half bread flour and half whole wheat. the other thing i changed was to use ghee and a little garlic-infused olive oil for the 2 Tblsp. of vegetable oil. i made some of the rounds plain, some with sesame, and one with sesame and onion. a triumph. really. and easy, too. and not very time-consuming, either. only 30 minutes for the sponge to form, then one 60-minute rise for the dough, then a 10-minute rise after you've separated the dough into 6 rounds. i recommend the fish and the naan.
2 comments:
Nan! Awesome! I love Nan! I've had naan with garlic and potatoes that's a meal in itself... yum.
it looks like pie crust!
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