Thursday, April 10, 2014

Cast Iron Naan Bread

HUGE kudos to the mommy's out there that raise multiple children, cook, clean, shop, entertain friends, take awesome photos, and write posts almost daily...pretty sure they either hire a nanny or lie about their fake lives.

Since the little pumpkin is sleeping away, thank heavens, I have a few seconds to myself, again.
Down with the chores, I'm taking a few moments for me, my blog, my passion.  Speaking of you know how crappy it feels to want so badly to have time to do the things you love?
You probably do.
I'd love to hear how you add more "me" time into your days!

Before I go all parenting blog on you I'll get to the food part.

NAAN BREAD, awwww ya.
How did I have time to make this you ask?
PFFFFT this took me a total of 5 minutes to whip up before the rise time of an hour (which turned into about 3 because I got busy) and then a total of maybe 10 minutes to roll it out and toss it into the cast iron skillet.
Who doesn't love a bread accompaniment to dinner that is homemade and done in less than 15 minutes??
I have yet to meet such person, and if I do, well, we cant be friends.

I started by using a recipe from Half Baked Harvest
I tweaked it slightly but for the most part, the recipe was followed pretty diligently.

Check it out!

Homemade Skillet Naan Bread
makes 8

3 3/4 c. all-purpose flour (you may need to add flour a tablespoon at a time but I didn't)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. garlic powder
1 tbsp. sugar
1/4 c. hot water (120F or so)
3/4 tsp. active dry yeast
3/4 c. warm milk
1 c. 3% yogurt
melted butter for brushing before tossing in the pan

In a large bowl add the flour, baking powder, soda and garlic powder and stir to combine.
In a larger measuring cup add the water, sugar and yeast - stirring until dissolved.  Let stand to activate (should take about 8-10 minutes for the frothy bubbles to form)
Add the milk and yogurt into the yeast mixture and stir to combine.
Pour into the dry ingredients and mix with a wooden spoon or spatula (you do not need any fancy equipment AT ALL) Mix until it starts forming and then turn out onto a lightly floured surface and knead by hand.  At this point the dough should be soft but not super sticky so if need be, add a little flour as you knead.  As soon as it becomes a nice soft ball stop kneading, you don't want to over work the gluten's.
Place in a bowl and cover with plastic wrap and keep in a warm draft free area (I happen to have a bread proofing option on my oven so I use that)  
The recipe suggested I let proof for an hour, ya, I let that pass - by a harm no foul so if you get busy, meh, you're good.

Once ready to bake/fry, get your cast iron rockin over medium high heat.  Divide the dough into 8 pieces, roll out into an oval shape about 1/2in thick maybe less, brush one side with melted butter and toss in the pan (butter side down), brush top side with butter.  Place a lid (any old lid) on and cook for 45 seconds to a minute.  You should see bubbles (I cant wait to blow bubbles with the boy), flip and cook another 45 seconds to a minute.
Place on a tea towel and cover as you continue with the rest 

SO simple, SO delicious.
Even the 8month old loved it!!

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