Since we moved to Europe we have really become fond of Indian cuisine. Not sure what the two have to do with each other except that our friends here like it and have asked us out for a “curry night”. Butter curry chicken quickly became a family favorite! Tonight we are trying our hand at Tikka masala and making nan.

So my oldest daughter (hereafter–H) went to the source of all knowledge in the year 2013, Google, and found this recipe.

First step..

Look up the word for yeast in Czech and go to the grocery store for some. {What?! I know I know. I’ve lived here three years and have never bought yeast. what can I say? My love of cooking is a relatively new thing. baby steps. people. baby steps.}

Then..
recipe.com says “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 well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.”
H loved watching it foam up. And learned the what is meant by frothy. She missed out on the kneading process and was really looking forward to that, but she was busy and it had to be done with enough time to get it rising.

This is what it looked like at about 30 minutes.
nan rising2
Next..
“Punch down dough, and knead in garlic (you can put more, less or no garlic depending on your taste). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.”
H was carrying the bowl around and shaking it. She loved the way it jiggled. After a mild freak out and explanation that YOU DON’T JIGGLE IT! WE JUST SPENT AN HOUR GETTING IT TO RISE we rolled it into balls and it looked like this:
nan balls

and after 30 minutes..

nan ball after 30 min

Finally cook it!
“At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 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, and continue the process until all the naan has been prepared.”

rolling nan
on the grillIMG_5327
Adventures in following a recipe. How hard could that be right?

so yeah…some were round and some were oblong. H is learning the art of rolling. who am I kidding? When I made tortillas the other day very few were round.

But I think I might look into getting a tortilla press. It would make them a lot easier. And tortillas are sort of expensive to buy here in the Czech Republic. Waaay more thrifty to make.

Advertisements