Happy Mother's Day!!! I probably should've cooked something Asian this week... but alas for some reason I was craving Naan instead.
150 ml Warm milk (you will be add yeast to this so don't make it too hot)
2 tsp sugar
2 tsp dried active yeast
Mix the milk with the sugar then add the yeast to it. Let it sit for a few minutes until the mixture is frothy.
450 g Plain Flour
1/2 tsp Salt
1 tsp Baking Powder
2 TBS of vegetable oil/olive oil
150 ml plain yogurt or sour cream
Mix the flour, salt and baking powder together first, then add oil, sour cream and the egg in. Knead for 10 minutes until the dough is smooth and kinda shiny. (You can do this by hand if you want to get rid of some stress or simply just want to feel cool OR if you are too busy with drama watching then just use your dough hook on the stand mixer.)
Form the dough into a ball then put it into an oiled bowl. I usually spray the top of my dough with oil as well so when it doubles in size it doesn't stick to my plastic wrap. To help the dough to raise I usually microwave a small bowl of water in the microwave for about 45 sec. then put my bowl containing the dough into it.
Once your dough double in size after an hour or so, roll it out into the size of Naan you like. You can roll out your dough as thin or thick as you like. I was wanting a thicker Naan (which is not really traditional but oh well) so I left my dough a little thicker.
There are several ways you can cook the naan at this point. Grill it on the BBQ grill OR pop it into the oven at the highest oven setting (watch it closely), OR do the super lazy way like I did which was to just put a lined griddle pan on the stove and cook the naan in it.
Once your naan is cooked, brush the naan with melted butter. (I like garlic, so I added some mince garlic to my butter as well.)
This Week Ninja Drooled Over:
I didn't get to Let's Eat 2 this week so this week's food pictures are pretty sad but the two dishes I have I really want to try soon:
|I'm Home Ep 3|
|Angry Mom Ep 16 Egg for the Gimbap|
|Angry Mom Ep 16 Gimbap|