It’s been raining the past couple days, so instead of being outside enjoying the sun – per usual when it’s summer break – I’ve been cozying on the couch watching reruns of HGTV and in the kitchen experimenting with some new recipes.
I am a huge fan of all kinds of different ethnicities of food.
I have the motto, “I’ll try anything once and if I don’t like it, I won’t eat it again.” Which I actually tend to break from time to time – like when I met my husband and he loved oysters.
I had tried them before and just could not stand the taste, texture, whatever it was just wasn’t for me. But when we were dating he ordered some once and I decided to give them a try again. And now I have a huge love affair with oysters.
Not sure why or what was different the second time around but yeah… here we are.
Anyway, Indian food is at the top of my list of favorites. Right there next to Mexican. Then maybe Chinese/Asian right below that.
Meh… it changes all the time, haha, and it’s all good.
So while it’s been raining outside, I thought I would try my hand at making some homemade naan bread.
I’ve already successfully made homemade pizza dough and homemade pita bread, why not give it a shot.
Then after a few attempts, I think that I’ve mastered making naan bread. And ya know what? It’s super easy to make! It just takes a little time because you have to let the dough rise.
And I am literally the most impatient person ever so I always have to distract myself with this step – go do laundry, clean the bathroom, edit photos, anything to take my mind off the dough sitting in the corner.
But now I definitely have to try and make my favorite butter chicken (I did, here it is!! And it came out SO good!!) dish.
- 1 cup water warmed
- 2 Tbsp honey
- 1 package active, dry yeast
- 3 1/2 cups all-purpose flour
- 1/4 cup plain Greek yogurt
- 2 tsp salt
- 1/2 tsp baking powder
- 1 large egg
- 1/4 cup unsalted butter
- 3 cloves garlic minced
- In a small bowl, stir together honey and warm water until honey is dissolved. Stir in yeast and let sit for about 5 minutes until yeast is foamy.
- Add mixture to bowl of stand mixer, and with the dough hook attachment, turn it on low. Add flour, yogurt, salt, baking powder, and egg. Mix the dough until it forms a dough ball and begins to pull away from the sides of the bowl; about 6-8 minutes.
- Turn dough out onto floured surface. Coat bowl with olive oil or cooking spray and place dough back into bowl.
- Cover with plastic wrap and put in warm place to let rise until doubled in size; about 1-2 hours.
- When dough is just about ready, melt butter in microwave and stir in garlic.
- Turn dough out onto floured surface and cut into 8 equal pieces. Roll each piece into ball and then, using rolling pin, roll out to about 1/4 inch thick. Brush dough on both sides with butter/garlic mixture.
- Heat cast iron skillet over medium-high heat. Once pan is very hot, place 1 rolled-out dough into skillet and cook for 1 minute. Flip and cook additional minute until lightly golden.
- Transfer to paper towel lined plate and sprinkle with small amount of salt, if desired. Repeat with remaining dough until it is all cooked.
- Serve immediately with your favorite filling/toppings.