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Homemade Naan - Indian Cucumber/Onion Salad

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Nov 9, 2010.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Silly me, I was buying bags of naan in a produce store, but after making it at home I'll never go back !! It's dirt easy and sooo good. I'm including a 2nd recipe at the end for a cucumber/onion salad in a yoghurt dressing. We made baked talapia sandwiches on naan with the cucumber/onion salad over the top of the fish. AMAZING !! Enjoy

    Mis en place:

    1 1/2 tsp active yeast
    1 tsp sugar
    1 cup warm buttermilk
    3 Tbls yoghurt

    6 tbls melted butter or cooking oil
    3 cups all purpose flour
    1 tsp salt

    Preparation:

    In a mixing cup combine yeast, sugar, warm buttermilk and yoghurt - mix well. Cover and let rest for about 10 minutes until yeast has frothed. Meanwhile combine flour, salt and 3 tbls butter or oil in large mixing bowl. Once yeast mixture has frothed slowly add it to the flour in bits while swirling flour into the center of the bowl creating a sticky dough. Work dough in bowl by folding one edge over and punching it down with your closed fist, rotate bowl a quarter turn and repeat. Knead dough like this about 4 minutes. Now spread a little oil over the dough and cover, I put mine in a large plastic storage container with a snap on lid. Let dough rest and rise about 90 minutes. It should double in bulk.
    Take dough, roll on a floured surface into a long log and break into 8 equal balls. Flour your rolling surface and roll each ball into a large "pancake". Place as many of these pancakes on a baking sheet lined with parchment paper and brush a little butter onto each pancake, cover with a damp towel and let these proof about 1/2 hour - they will puff up nicely. Heat a large heavy cast iron skillet on the stove and when it's screaming hot place your first pancake on there. When moving from the sheet pan stretch the edges of the dough just via the weight of the pancake (ever see a pizza parlor do that to dough, like that). Heat about 3 minutes until they puff, flip over with a spatula and heat other side another couple minutes. This will make your kitchen kinda smoky so open a window and start the exhaust fan - this is serious cooking worth the aggravation !! Remove from pan, brush a little butter on them. Repeat process until all the naan are made. Store them in a covered container until you serve them. Obviously they are best when served warm, so if you refrigerate them and want to make a sandwich with warm naan just start one of your gas burners and plop it right on the burner griddle - flip with a spatula or tongs after about a minute so both sides get a little seared. SOOOOOO GOOD.

    Some folks puree up a little garlic or onion and mix it into the dough. Whatever you do you will be rewarded with a fragrant and delicious bread.

    [​IMG]

    Cucumber/Onion Salad

    Mis en place:

    1 large cucumber, rough peeled and sliced down it's length, then cut in thin slices
    1/3 large vidalia onion cut in thin slices
    1/2 cup yoghurt
    3 Tbls rice wine vinegar
    pinch each of corriander and cumin seeds
    1/2 tsp seasoning salt

    Preparation:

    Combine all ingredients in a mixing bowl. Stir well, place in a smaller presentation bowl and refrigerate at least 1/2 hour before serving. Serve as a garnish with a curry or over fish or chicken on as a naan sandwich (see photo).
    [​IMG]
    Baked talapia filet (Costco) on homemade naan with cucumber/onion salad over the talapia. Eaten as a sandwich this was divine.
     
    Last edited: Dec 5, 2010
  2. chicks4kids

    chicks4kids Chillin' With My Peeps

    Apr 22, 2009
    Northern Indiana
    That sounds wonderful! I've never had naan before. I may just have to try this!
     
  3. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    I have been waiting for someone to share easy instructions for this! thanks!
     
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    so it's Nan makes Naan??? lol!
     
    Last edited: Nov 9, 2010
  5. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Quote:Naah, it's me that does the cooking, I do all the shopping and cooking here. Nan just dresses the place up nice just being Nan.
     
  6. LivinNewDreamInND

    LivinNewDreamInND Chillin' With My Peeps

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    111
    Mar 22, 2010
    bigmike&nan :

    Quote:Naah, it's me that does the cooking, I do all the shopping and cooking here. Nan just dresses the place up nice just being Nan.

    [​IMG]

    That is funny. Can I send my DH over to your house for cooking lessons? He is a Big Mike too! Thanks for the recipe. Our new place is 20 minutes from the nearest store so I have been collecting bread recipes. We love Naan so I can't wait to try this one.​
     
  7. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    ok, I'm trying this tonight . . . do you think I could just throw it in the bread machine for the first part? and so you know how they make the lovely coconut stuffed Naan?
     
  8. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Katy
    I could not saw how using the bread machine for the first part would work out. A big part of bread texture is kneading, working the gluten in flour... And I've made these a lot and my best results were with a screaming hot cast iron skillet, the smoke alarm goes off but what the heck, YOU ARE cooking. Never made the coconut filled naan, check for recipes via YAHOO
     
  9. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    ok then I made it . . . IT WAS AWESOME!!!!
    great recipe thanks soooomuch [​IMG]

    I did use the bread machine for the mixing kneading and rising, no issues came out perfect.
    thanks again this is a keeper!
     
  10. peeplessinNC

    peeplessinNC Chillin' With My Peeps

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    Oct 23, 2008
    NC Piedmont
    I can't wait to try this! I've made naan before, but I think the "screaming hot cast iron pan" is a better approximation of how the bread is cooked in an Indian oven. Thanks for sharing this!
     

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