Hellllooooo is Chefresco still alive? Yes, we are but you'd never know it form looking at our blog. We've been a bit of a recluse on the social cooking scene. Truth is that we don't really have a great excuse other than we always seem to find something more pressing to fill our time. Seems sorta scary to me, seeing as how we're still kid-less. WTH is gonna happen when we actually start popping-out little ones? What all are we going to lose time for then? Probably our sanity. Well, relax because we have no kids yet and I (Michael) am going to make a valiant effort to get back into the swing of blog'n things. I need to redesign this blog for starters. I think that is part of the problem — I'm no longer fond of my showcase here. We'll see though, one step at time. Geez, I sound like a recovering alcoh-y. Enough of me harping about my blogging shortcomings, enjoy the naan photo and recipe—goes great with every meal.
Jessi: We bookmarked this naan from Cooking Photographer's website over a year and a half ago and just now got around to making it. These little guys are just delicious! It was pouring rain and freezing when I made them, so I didn't feel like cooking them on the grill. A grill pan worked just as well - it may just take a little longer b/c you can only do 3 at a time. If you prefer to do it on a grill, you can check-out this recipe for details. Super easy and delicious - definitely give them a try!
- 1 (.25 ounce) package active dry yeast (2 ¼ teaspoons)
- 1 cup warm water
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 3 1/2 - 4 1/2 cups bread flour
- 2 teaspoons minced garlic
- 1/4 cup butter, melted
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
- Place dough in a bowl covered in cooking spray, cover with a damp cloth, and set aside to rise. Let it rise 1-2 hours, until the dough has doubled in volume (takes a little longer if its not in a warm spot).
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray that has been lightly covered with cooking spray. Cover with a towel, and allow to rise until doubled in size, about 30 mins- 1 hr.
- Heat a grill pan over medium-high heat. Roll out a couple of dough balls into thin circles on a lightly floured surface. Place circles on grill pan. Cook 2-3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
- Remove from grill pan, and continue the process until all the naan has been cooked.