Naan. So fun to say, so fun to eat. Oh, so easy to make. With this being a small process it takes a bit of pre- planning but a great addition to date night help. Jason was a great help rolling out the dough as I black skillet baked the Naan. Easy ingredients.
Warm Naan
2.5 c flour
1 packet yeast
1/2 c warm water
2 T olive oil
1/2 tsp salt
1/2 c plain greek yogurt
1 tsp sugar
Mix warm water , sugar , and yeast, let stand for 10 minutes to activate the yeast.
Separate bowl mix dry ingredients and mound on a work area , creating a center well.
Mix by hand working wet into dry
Add your wet ingredients and work into a smooth dough. Here is where I struggled and improvised. I cant kneed dough anymore after an injury so I depend on my kitchen aide. Tried the board method and it was a countertop disaster! Solution!
Dumped all into the mixer. Dough hook to the rescue! Mixed well to a smooth dough. About 2 minutes. Lightly oil dough and cover with towel. Cover and place in a warm area to rest and rise 1 hour. After 1 hour cut into 8 even pieces. Roll out to 1/4 inch thickness or so rounds while skillet warms to med heat. Lightly oil pan with olive oil and bake dough one at a time flipping as they cook. About 2-3 min each side.
Stack loaves and after all are done place back in plate covered skillet, off the heat, to stay warm for dinner. Even better next day.
Be creative. Add garlic powder or herbs to enhance your dough. serve with hummus or use for hero wraps. Small pizza crusts with lots of toppings is another option. Enjoy.
Here is the secret to that chewy crusty french loaves you spend $7 or more in fine bakeries. Add different ingredients to the base. This recipe Ive made as shown is one of my favorites, rosemary. First time making in the electric oven at The Inn. Im pretty pleased. Hope you enjoy.
Chewy, crusty, warm, hot out of oven, goodness
Ingredients
6.5 c bread flour
3 c hot tap water
1 c hot tap water (oven steam bath)
1.5 tablespoons yeast
1 tablespoon kosher salt
1 tablespoon Dried Rosemary(optional)
Bakers stone, lipped cookie sheet and lip-less cookie sheet
1 cup cornmeal
Im a bread machine lover- I don’t have full mobility of one arm so dough kneading is truly a task I struggle with. So Im gonna leave the bread kneading to you. You can use the dough setting on the bread machine, A dough hook with you Kitchen aide, or the glorious old fashion- dig in and mix it well by hand. Its a big batch so can rise over you bread machine well. Im use to cleaning that mess. Do not bake this recipe in your 5-7 cup bread machine. Only dough. This is a simple ingredient bread and the technique is the success. You have to steam these loaves for that amazing crust finish.
Add 2 c hot tap water salt and yeast to your large mixing bowl. Stir to incorporate but you don’t need yeast fully dissolved. Add rosemary then flour. Dough hook or mix until a smooth dough forms. Allow to rise in quiet warm setting lightly towel covered 1 hour. Now I use dough setting on my machine. Easy.
(Prep) Large lip-less cookie sheet cover with cornmeal for dough to rest after you form into loaves. Set aside. On floured surface – take dough and divide into four (4)- grapefruit sized portions. With floured hands and surface – take dough and round tucking dough under until you form an smooth round loaf. See pic. Place on top of corn meal to rest. Repeat for all 4 doughs. ( you can cover and refrigerate loaves 24 hours. )
Sticky and warm ready for formingCornmeal for slide and dough to rest onDivide floured dough to 4 parts and start to form tucking under in circular motionResting whilewaiting oven to heat 450 degreesThe most key step- lipped cookie sheet on bottom rack for steam bath. Hot stone above. Allow them to heat in oven as oven heats. I used my pizza peel but this was almost too small for this 4 loaf batch. next time Ill use my larger full sized sheet pan stone -invest in a stone. Mine have all been pampered Chef. Ive had for years- worth while investment. You can bake this on a cookie sheet but will not turn out as crusty.
While loaves rest on cornmeal. Heat oven with lipped cookie sheet on bottom rack and stone on middle rack. with serated flour knife- gently slice three scores on loaf tops. Just before they go in oven. Maybe 1/2 inch thick. Very satisfying to see loaves respond beautifully I wish I had video’d.
Get 1 cup hot tap water ready. This goes quick. once oven is hot hot- you want to slide loaves carefully onto stone -remember very hot.- the cornmeal allows this to move with ease. A pizza peel you can quick wrist slide. Add hot water to bottom pan fast fast – steams hot!! Close oven door fast. You want steam to be in oven. Its making that crunchy chewy crust we love. Don’t peek! Bake 25 minutes.
So easy! Be creative with your base. I personally love the flavors rosemary brings. You can leave plain, add roasted garlic, olives, Italian herbs, sprinkle w sea-salt flakes, poppy seeds. Sesame… yum. great gifts. Will freeze but shelf life is short- only 2 days. Store in paper bag or wax paper. So eat it up! You will never buy $7 bakery loaves again. You’re welcome❤️
A family favorite that I learned from my husband early in our marriage. He called it Wisconsin Chili and I called it so good! Ive added some time twists making it in the pressure cooker for a hearty easy one pot meal. Our go too for snowy nights by the fire pit.
Recipe. I used my electric pressure cooker. This can be done easily on stovetop as well just a bit more time. Simmer chili for a good hour before adding pasta. You might need to add more water if it reduces in simmering process.
1 lb ground lean beef or chicken
1 sm can-each kidney, chili and pork and beans (sweet is good)
1 cup chopped green pepper
1 cup chopped sweet onion
1/2 cup chopped red pepper
Tbl olive oil
1 sm can green chili
1 lg can diced tomato
1 smcan tomato paste
Two Tbl chili powder
1 Tbl garlic powder
1 Tbl cumin
tsp salt
tsp pepper
Small box reg spaghetti noodles
1 can water for every can of beans used. 3
Brown meat and veggies in oil. Drain excess fat if any. Add all remaining ingredients reserving pasta for second cook time. Mix well and pressure cook 25 min.
Quick release steam.
Add 1/2 box pasta broken in half. Stir into hot chili well so noodles dont stick. Pressure 4 minutes.
Quick release steam and quickly stir the noodles to insure separation and enjoy!!! Yum
Serve with favorite topping shredded cheese and sour cream. A fork is a must and a spoon.
Grit Cooking- A Southern Girls Taste 