We discovered our love of Naan several years ago, & have made it a few times since. It's a rather lovely sweet flat-bread. Recently I've been longing to make it again, & I was excited to find a quite different recipe for it in
Simply in Season.
On a whim I also decided a Cilantro Chutney would be nice. However, it turned out rather spicy. So on another whim we whipped up some Cilantro-Mint Yogurt to help balance out the meal. All in all it was a revitalizing & flavorful meal.
For Naan:
1. Mix in a small bowl until dissolved:
one quarter cup water, one tbsp dry active yeast, one tbsp sugar.
2. Mix in another bowl:
one cup lukewarm water, one quarter cup plain yogurt,
one beaten egg, two tbsp oil, & two tsp salt.
3. Stir in yeast mixture & then five cups of flour. Make a soft dough.
4. Knead 5-10 minutes.
5. Put in a greased bowl, turning to grease both sides.
Cover with damp cloth & allow to rise for an hour.
6. Separate into golf ball sized portions & fry as thin as possible in pan.
For Cilantro Chutney:
Combine in food processor: two cups cilantro, three chilies, the juice of a lime, half inch of fresh ginger finely sliced, & two cloves of garlic. Blend. May also add mint. (For milder chutney, use fewer &/or milder chilies. Thai chilies are recommended.)
For Cilantro-Mint Yogurt:
Combine in food processor: one cup plain yogurt, three or four sprigs fresh mint, cilantro. Blend. Will be runny. Scoop up with Naan.
Favorite Song (originally heard on my favorite radio station website):
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