Naan

Thanks to wonderful, wonderful friends out there, I had the opportunity to test out naan bread using my new baking stone! Blasting the oven at 550F for over an hour allowed the stone to really heat up things, and the flat dough blistered beautifully within minutes.

I love naan! Or rather, it seems like I ended up with pita bread, having used rice milk rather than yogurt. I used virgin olive oil to flavor the bread.

It was served with a delicious chicken curry that was made by a far better chef than me... and I also used it to make dessert by spreading sliced bananas and pouring freshly made caramel all over them.

I prefer the whole wheat version, because you can really taste the nutty, whole grain flavor of the bread. The white wheat version handled really well, and it was so easy to spread the dough balls out into 12 inch diameter circles that I think I can use this recipe to try making roti prata.


Also, I spent some time at Borders today, engrossed by this book and its many, many pretty pictures. It really makes you think that you should learn everything their way instead of the usual trial-and-error method, but I found that a lot of the sample recipes were waaay too huge. It might be convenient in the future since we'll probably be cooking for 7-8+ people in our apartment, but I really think the price tag is a bit much. I think I'll spend my weekend in NYC holed away in Borders, making lots of notes on knife skills and the proper way to boil eggs...

:) Plus, bonus update on the basil and other plants growing at my window!