Once more Friday rolls around and there is not much left in the fridge. Not quite so little as to go shopping but not quite so much as to have many options. What to do with some organic pumpkin, carrots, and some flaccid celery and still get the monkeys to eat it? Carrying on from the Indian theme from last Friday, I think it was going to have to be dhal. Add a little red lentils, vegetable stock, some garlic, a fistful of spices and I had myself a tasty, healthy, budget friendly, monkey friendly dinner. Add a little natural yoghurt on top, and some fresh naan bread and dinner was done for ‘Frugal Friday’.
Naan bread I had tried to make a number of years ago, with the end result being little hard round bricks. That was the last time I had attempted them. Naan bread being a firm favourite here and with an excellent little Indian take away around the corner to happily oblige us when the taste for naan over comes us.
But not today. I wanted to give it another crack…..
160ml warm water
1tsp dry yeast
1 tsp sugar
2 cups plain flour
1 tsp salt
2 tbls oil/or ghee
2 tbls yoghurt
Mix the water, yeast and sugar together in a bowl until dissolved. Leave in a warm place for 10 minutes. Add flour salt, half the oil and yoghurt. Mix to a soft dough then knead on floured surface until smooth and elastic.
Place dough in a bowl with wet tea towel over the top in warm place for approx 1 1/2 hours or until doubled in size.
Knead dough on floured surface for 5 minutes, then divide into 6 portions. Roll out into rounds. I pulled one side to get the traditional ‘teardrop’ shape that you would get if cooking in a tandoor oven.
Cook in a very lightly oiled frying pan and pop the frying pan under the grill to get those distinctive brown puffy circles to finish it off. Brush naan with remaining ghee or butter.