Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.
Tuesday, November 23, 2010
If you like flat breads or Indian restaurant breads you've got to try this.
We've loved Naan at restaurants and have purchased it at grocery stores to make personal pizzas. Great stuff.
Here is a recipe. It makes about 8 longish flats or 14-16 smaller disks. It is delicious. We've used it as a side for soup, as pizza crust and with grilled meat and veggies.
4 Cups of flour. ( I used 1 1/2 cups spelt flour and 2 and 1/2 cups of King Arthur unbleached)
1 tsp of baking powder
1 tsp sea salt (or regular)
2 cups low or non-fat plain yogurt
(I did not sift the flour, and the recipe I used said I might need more but I didn't...other than what I kneaded on and rolled it out on). Dump flour in medium to large bowl, add salt and baking powder mix well. Then add the yogurt. Stir until it gets difficult and you are getting a big blob.
Pour out some extra flour and knead the dough approx 5 minutes. The dough changes and gets smooth and elasticy. Then oil the bowl, drop the blob back in and let rise at least one hour.
Pour more flour out, get a rolling pin, flour it, grab a handful of dough and start rolling into disks.
Once you have it all rolled out. Heat a griddle to medium heat. Lay naan onto griddle. In 4 to 5 minutes you will see air bubbles in the uncooked side. Once it begins to make air bubbles turn on the oven broiler (high) lay on rack or pan, under broiler for approx 1-2 minutes until you see it morph into a big air bubble.