There's Naan For Me But You

I've been making this larb recipe a lot recently. I say that, but never following it to the T. Often replacing the chicken mince with beef and using whatever seasonings I have on hand. This time I added a little too much yuzu pepper hot sauce and HOT DANG. So good but phew, spicy. When it came to eating the leftovers I knew I needed something to help mellow out the flavor. 

Enter: naan. This lovely, chewy Indian bread was just the sweetness to pair with my larb leftovers. As I'm looking up recipes a lot have instant yeast. Which would give a lot of fluff to the naan, but the rest/proof time was considerable. I wanted to make it NOW and eat it NOW. Does that ever happen to you? Fortunately I found this recipe, a 10 minute prep and 10 minute rest then grill and eat- done and done. I tore off pieces of naan and used them like a taco to eat the larb. So good. 

This naan made 8 pieces and was super easy. I didn't have sugar (yeah I was just out of all white sugar) so I used garlic honey which was perfect. My milk was teetering between okay and spoiled, but the great thing is, I'm not tasting the milk in this and the slight sour will only help the naan with more flavor. You know, use what you have. 

Quick Naan
1 3/4 cups all-purpose flour
2 tsp sugar (I used garlic honey and guess the amount)
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup milk (I eye'ed it and used enough for it to be fully mixed and smooth)
butter (melted with a brush or use the stick with the wrapper peeled around it like a banana and rub it on)

• Combine all dry ingredients, and whisk together with a fork.
• Create a well in the middle of the dry ingredients, and add the oil and milk (this is when you would add the honey if using). Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
• Let the dough rest for 10 minutes. Divide into 8 equal pieces.
• Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can rub them with butter 

This Week's Bread List

• Pancakes are trending? But actually an interesting look at fetishizing accessible foods and therefore making them inaccessible. 
• The gift of no Thank You notes.
• I made this over the weekend. So look forward to summer posts with some Limoncello e Pepe.

Don't let the allergies get you down man. 
Amy