Fluffy Naan
I’ve been baking a lot of bread lately, but all of it has been 50%-100% whole-wheat bread, using the famous Sullivan NYT recipe. Preparing this naan from a Madhur Jaffrey recipe reminded me of the fun of working dough by hand–and the decadence of white bread prepared with dairy.
I baked my naan on the bottom of an upside-down cast iron skillet, and many of my naan featured the Lodge logo as a result. It occured to me well after the fact that I ran the risk of singing myself directly on my oven broiler. Luckily, I didn’t.
It will be a while before I do this again. The steps and attention to each bread were well worthwhile, but I scarfed all six naan within 2 days by myself. Next time round, though, I shall try dividing the dough into eight or twelve pieces and rolling it slightly thinner.
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Tags: Baking, bread, Indian, Madhur Jaffrey, naan