Mint, Fennel and Garlic Naan


4 teaspoons rapid rise yeast
1/4 cup flax meal
4 tablespoons Nutritional yeast
1/2 cup 110F water
1 tablespoon brown sugar
2 3/4 cups warm milk
1 teaspoon salt
4 cloves garlic, minced finely
1/2 cup mint and fennel leaves finely chopped


Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume - I leave it by the heating vent or in a slightly warm oven (oven turned off, of course)
When ready to cook, divide into 10 or 12 balls - bigger balls makes fewer but larger naans, as expected
Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about ΒΌ-inch thick and keep covered till ready to cook
Cooking the Naan: Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;
Alternately, flip and cook on the cast iron skillet till done




1.0 servings


Friday, July 16, 2010 - 8:54am


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