500-600 g All Purpose Flour
150 ml Plain Yogurt
150 ml Milk
2 t Honey
2 t Yeast
1/2 t Sea Salt
2 T Olive Oil
1 t Baking Powder
1 Egg
Warm the Milk in the microwave for 1 minute or steam it with a Milk steamer. You want it warm to the touch but not hot. Pour into your mixing bowl. Add the Honey and stir. Sprinkle the Yeast over. Let stand for 10 minutes or longer until nice and frothy.
Add the Salt, Egg, Oil and Yogurt and turn the mixer on stir for 1-2 minutes.
Add the 1 c of the Flour then the Baking Powder with the mixer on low. Continue to add the Flour in 1/2 c until completely incorporated. You may need to add some more flour or use less. I needed to add extra. You want it soft and sticky but not unmanageable. The machine to knead it for a good 10 minutes until the dough pulls together cleanly away from the bowl.
Cover and let rise for 1 hr at least.
Preheat the oven to 500F with a rack on the lowest level. Place a baking sheet upside down on the rack. Use a regular stainless steel or other heavy baking sheet. Do not use non-stick. The Teflon will not do well at such high temperatures. It is not safe to expose non-stick surfaces to such high temperatures, empty.
Press down. No need the for the violence of punching down. The dough should weigh about 950 g so to divide into 6 balls would be about 150 g. I weighed them. Otherwise, each ball is about the size of a baseball. Knead briefly into a ball. Cover the others to prevent drying out while you work one.
Stretch out between two hands, slapping back and forth. Pull and slap. I had to place down on a wooden cutting board and pull, rest and pull in to various shapes but about 10-12 inches long and 5-6 inches wide. Do not worry about uniformity of thickness or shape.
Old the stretched dough in one hand. Open the oven and pull out the bottom rack. Slap the dough onto the tray. Close the oven. Bake for 5 minutes. It will puff up. Using tongs or oven mittens, open oven quickly and flip and back 3-5 minutes more.
It was interesting that since the oven was so hot, there was no sticking to the tray at all. You do not need to lubricate the baking pan or the stretch dough at all. Obviously, if you have a pizza stone, this would be awesome. Oddly enough ours is cracked! WTF!!
Take out and brush with butter. This is optional. Cover with a towel or tent in foil. Proceed with the rest of the Naan.
Underside of the Naan
IT was DELICIOUS!! The egg added a brioche quality to it. The egg is optional but it was nice. It could have used more salt but since you are likely to be eating it with a curry, it is not necessary. When we have our BBQ back, we will be trying it on the grill. It will definitely go much faster. MMMMMM
Butternut Squash, Cauliflower and Prawn Vindaloo Curry
1.5 lb Butternut Squash (small, kid sized football sized), peeled, seeded and cut in large cubes
1/3 (300g) Cauliflower head cut into florets
1/2 Onion, sliced
4 cloves Garlic
1 inch sliced Ginger (optional, I love Ginger)
3 Serrano Chilies, halved, seeded
1 large tin whole or chopped Tomatoes (not pureed)
1 tin Chick Peas (Garbanzos), drained
10-15 Prawn (uncooked, optional)
3 T Patak's Vindaloo Curry Paste
3 T Butter or Gee (Clarified Butter)
I use a good vegetable peeler to peel Butternut Squash. D uses a sharp knife. This is a pretty small squash so there was not too much inside stuff. It was easy to scoop out what few seeds there were with a spoon and small knife. Cut into 2 cm cubes. Wash all the veg in preparation. I also did the dough for the Naan and let rise while I started the Vindaloo.
In a large Pot or Skillet, heat 1/2-1 T Olive Oil or Vegetable Oil on medium high heat. Sautee and stir occasionally for 10-12 minutes. I did this while chopping the rest of the veg.
When the Squash starts to brown after 10 minutes, add the Onion and Cauliflower. Continue to sautee for another 3-5 minutes. Add the Chilies, Garlic and Ginger. Sautee for 2 minutes. You do not want to burn the Garlic. Add the Butter or Gee. You would normally fry most of the veg in the Gee but if you are using butter just to enrich the flavour just add it now.
Add the paste and stir through. Add the Tomatoes and Chick Peas. Stir. You may need to add 1/2 c water. I swished the can of Tomatoes with water and added. Let it bubble a bit. Turn down the heat to medium and cover and continue to simmer for 20-25 minutes to allow all the flavours to marry. This is not a stir fry and some flavours need to develop. Season to taste.
Add the Prawn in the last 10 minutes.
Serve with Naan. Yummo! You can leave the Prawn out if you want it to be vegetarian. I almost used Swiss Chard but the Caulflower worked out really well. MMMMMM
We had a very nice La Frenz Muscat called Alexandria 2008 we bought when we were visiting the Okanagan last summer. Great with spicy vibrant food.
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