Recipes From the Herbalist's Kitchen: Delicious, Nourishing Food for Lifelong Health and Well-Being by Brittany Wood Nickerson

Author:Brittany Wood Nickerson
Language: eng
Format: mobi
ISBN: 9781612126906
Publisher: Storey Books
Published: 2017-06-27T07:00:00+00:00

NA A N WITH GHEE, GAR LIC,

A ND CIL A N T R O

Today, there is an element of romance to making your own bread: mixing together bits of flour and yogurt, kneading it, and leaving it to rise. As I work, I imagine cooking naan on an open fire, as I am sure it was traditional y prepared. In my kitchen I form tender rounds of dough with my hands and drop them into a cast-iron skillet, then put them under the broiler to brown. This process of hands and heart is still rustic and beautiful, even when prepared in the modern kitchen.

I prefer to use a thinner yogurt. If your yogurt is thick, consider thinning it with the whey (the liquid on top) or a bit of water. The ideal texture is thick yet pourable. You can substitute up to 1 cup of whole-grain flour, but more than that will make the dough too heavy.

. yield: 8 flatbreads .

3¾ cups white wheat or spelt flour

4. Preheat the broiler. Warm a cast-iron skillet

1 teaspoon baking soda

over medium heat. When it’s hot enough that a

drop of water bounces when flicked on the pan,

½ teaspoon salt

lay one of the dough disks in the skillet. Don’t

1¾ cups plain yogurt, at room temperature

move it for the next 30 to 60 seconds. When

the naan has puffed up in parts and the bottom

FOR TH E TOPPIN G

has begun to brown (1 to 3 minutes), transfer

½ cup finely chopped cilantro

the skillet to the oven and broil until the top is

4 garlic cloves, finely chopped

golden brown.

2 tablespoons ghee (page 000), at room

5. Remove the skillet from the oven. Flip the

temperature

naan onto a plate and rub the top with a

1.

portion of the herbed ghee. Set the skillet back

Combine the flour, baking soda, and salt in a

on the stovetop and cook the next flatbread.

mixing bowl and whisk until well combined.

If you have two skillets, that will speed up the

Add the yogurt and mix until a dough begins to

process.

form. Turn the dough out onto a floured work

surface and knead gently for 2 to 3 minutes.

S E RVIN G SUG G E STI O N : You can serve the naan

Return to the bowl, cover with a towel, and

hot right from the oven, but this can be chal enging

leave to rise at room temperature for

if you want to eat at the same time as everyone

1 to 2 hours.

2.

else. I usual y al ow it to cool and then warm all the

Divide the dough into eight pieces. Roll each

naan in the oven wrapped in aluminum foil. If you

piece into a circle about ¹⁄8 inch thick.

heat the flatbreads uncovered, they will dry out.

3. Prepare the topping: Combine the cilantro,

Naan is delicious on its own and makes an excel ent

garlic, and ghee in a bowl and mix into a paste.

accompaniment to stews, thick curries, and Roasted

Red Lentil Dhal (page 000). It can also be served

with Baked Ricotta (page 000), White Bean Spread

with Rosemary and Mel owed Garlic (page 000), or

other dips and appetizers.

150

comfort

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