When my two-year-old says "done!" it sounds like she is saying "Naan!"
This has resulted in my husband and I having an unwavering craving for naan.
My mother-in-law, Yolanda, came over today and taught me how to make crazy yummy naan.
Fresh out of the oven, I have to say this is one of the best naans I've ever had.
So moist and buttery!
Here is how you make it!
In a small mixing bowl mix
1 teaspoon active dry yeast and
2/3 cup warm water
Add one teapoon sugar.
Mix till yeast is dissolved.
Set aside for ten minutes until frothy.
In a large mixing bowl pour in
1 1/2 cups all purpose flour
Make a well in the flour with your finger
and pour in
1 teaspoon salt and
3 tablespoons almond milk.
Melt one tablespoon of butter.
Add one tablespoon olive oil into your well
with that melted butter.
Now remember your yeast?
Is it frothy?
Frothy means, kind of foamy.
Pour yeast mixture into your flour and butter bowl.
Mix to form a dough. Add water when it's too dry.
It needs to be doughy.
Turn onto floured couter and kneed
for five minutes until smooth.
You want it to get stretchy.
Like this:
Add 1 tablespoon olive oil into the bowl
and line the bowl with the oil.
Return the dough to the bowl
and roll the dough into the olive oil until covered with the oil.
Cover and set aside for
1 1/2 hours until it has doubled in size.
Turn dough onto a floured surface and knead for another two minutes.
Break dough off into balls and roll them out.
The dough is supposed to be streatchy.
This right here, is perfect streatchy dough.
Thérèse rolling out her dough.
Place your naan onto a broiler pan in your preheated broiler.
When the naan starts to puff and get brown and golden, flip over, about 4 minutes.
Another five minutes on the other side till golden.
As soon as the naan is removed from the oven,
cover it with melted vegan butter.
Delicious! As you can see...
some of these have been nibbled on already...
Yum...
Thérèse, showing off her beautiful yummy naan.
Enjoy your weekend everyone!
0 comments:
Post a Comment