Wednesday, September 28, 2011

Taste Buds: Naan, a Perfect Friend of Fall


The chill of fall is starting to bring out boots and jackets when I go out and the delicious cooking of fall starts entering my kitchen. Hearty stews and soups are constantly on my stove and for dinner Naan is sometimes on the menu. Naan is a popular South/Central Asia flatbread that is excellent for soaking up soups – which is why I love it for fall, but I also like it smothered in hummus or used as a wrap for sandwiches. I adore the loose and light texture of the soft sheets of bread and it is so versatile that I always make sure to have enough sheets for leftovers.

1.5 cup multigrain flour
1 1/4 tablespoons of butter
a pinch of salt
2/3 cup of water

1. Cut butter into flour until butter is about the size of a small pea.
2. Add water slowly into the mixture and knead dough by hand until well combined.
3. Divide into eight servings and roll each, with a rolling pin, into a thin circle.
4. Heat a large pan over medium heat. Once the pan is nice and hot toast each flatbread on the pan.

1 comment:

lilmansworld said...

Naad your head to this :) MMmMMMMmm

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