One Sunday, in search of a new restaurant in Stockholm, we found this Indian restaurant named Chili Masala. It was rated very well allover the web. So we tried it, and even if the location is not one of the best in the world the food it is (at least the best in Stockholm). So I came back home and had this eager desire to learn how to cook Indian food. So I started with the well known Naans. I stealed the recipe and photo from this French blog.
Skillet Indian Naans
- 200 g wheat flour
- 125g plain yogurt at room temperature
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 tablespoons oil
- 7 cl of warm water
- extra flour to display dough
For the flavor
- 1 clove garlic, grated
- some chopped coriander leaves
- 2 tablespoons clarified butter (ghee)
- To start, mix backing powder with flour, sugar, oil and yogurt. Add the salt and start adding water in small doses and stir until the dough comes together. If it sticks too much add some more flour.
- Dust your hands with flour and knead into a soft, sticky ball. Brush with a little oil and place the dough again into a container. Cover with a wet towel and let rise in a warm spot for half a day (or at least 2 hours). Hint: the warmer the spot, the faster it will rise.
- Before you start rolling the dough, prepare the cilantro, garlic and clarified butter mixture.
- When the dough is well rested, not sticky and very soft, divide it into six equal portions. Roll each portion of dough in the bowl of flour so they don’t stick.
- Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into a rectangle about 3mm thick.
- Place the dough in the hot, dry skillet.
- Cook until the surface is full of air bubbles and the bottom is browned and blistered in spots. Flip the naan and cook a few minutes more.
- Brush the cooked naan with the flavored mixture, and repeat with remaining dough balls.
- You can finish cooking directly over the flame to give a nice grilled look.
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