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Topic: Homemade Naan! (and turnip curry)  (Read 2902 times)
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« on: November 29, 2009 05:22:08 PM »

I took a break from days of essay writing to make some home made nann. I love naan, but I've never made it at home before. I used this recipe: http://www.foodbuzz.com/recipes/594884-excellent-homemade-naan.

The dough getting ready for the oven:

It came out really well. Not quite as good at take-out, but better than the stuff from the grocery store. It's not quite chewy enough, and I think next time I will (read: my Kitchen Aid will) knead it for longer. I also didn't have a pizza stone, so I used an over turned cookie sheet, and it seemed to work pretty well.

Now I just have to stop myself from eating all 8 of them!

I made some turnip curry (http://www.bigoven.com/53542-Shelghum-Ka-Korma-%28Turnip-Curry%29-recipe.html) to eat with them. I had a turnip in the fridge and I'm not actually fond of turnips... this was better than usual, but still a turnip.


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« Reply #1 on: November 29, 2009 07:52:34 PM »

MMMMMMMM that looks good! I am not a turnip person either, but I would devour everything on that plate!

« Reply #2 on: November 30, 2009 08:15:36 AM »

instead of a baking sheet or buying a pizza stone just get an unglazed ceramic tile from home depot... costs like 2 dollars and works just as well.. Cheesy

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« Reply #3 on: December 04, 2009 02:00:33 AM »

Looks delicious!  I actually really love turnip & swedes, so this could be just the curry for me!

And freshly baked naan... mouth watering!


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« Reply #4 on: May 28, 2010 12:28:25 AM »

sound delicious for me! I love naan and curry thanks for nice recipe


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« Reply #5 on: May 29, 2010 12:05:41 PM »

That looks great!

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« Reply #6 on: May 30, 2010 06:17:52 AM »

I actually cook my naan on the stovetop. It can be done two ways - fried in a bit of oil, or dry fried (ie, no oil). I usually go the dry fry route since my husband doesn't like the feel of grease.

The dry fry method is quite easy. I've used non-stick pans, cast iron pans, extra aluminum lids (one laid on the other for more even heat distribution) and all worked out fine. They don't stick because of the extra flour on the surface of the naan from rolling the naan out with flour and a rolling pin. It usually takes about 45 seconds to 1 minute for a thin flatbread (say, around 1/8" thick or so) and perhaps up to two minutes for a thicker one (around, oh, 1/4" thick). Works great!

« Reply #7 on: June 06, 2010 02:41:14 PM »

That does sound like a good idea. I bet a cast iron pan on a stove top would get hotter than my cookie sheet.

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