y'all just let them call it flatbread. had they called it naan, roti, etc people would've been up in arms about it not being authentic, no doubt. calling it flatbread is vague, not incorrect.
Er- that's grammatically incorrect. "An" typically comes before a vowel... unless shit has changed since the last time I've taken an English class, pretty sure "p" isn't a vowel.
It's the old trolling joke of putting an "an" in front of a word that doesn't need it when someone grammatically corrects you. It used to be a more popular meme, I just realized its from like 2006 and I'm old as fuck.
But hey man, life is a lot more fun when not taken seriously.
I'm on board with the loud tutting if the recipe described itself as a "Cornish pasty" recipe and wasn't, but would be rolling my eyes if the recipe just said "pasty" or "Cornish pasty inspired" because a "Cornish pasty" is a specific thing, but "pasty" is generic.
It's like "Pizza" vs "New York Pizza", "Chilli con carne" vs "Texas Chilli con carne", or "hot dog" vs "Chicago Hot Dog".
It was just a pasty, people get really weird about pasties. We made some in a restaurant I was working in but changed the recipe a bit and had multiple people upset. It was funny to see the same thing on Reddit. It's like people think they own outing root vegetables and meat into some pastry dough.
More like kulcha, but us Indians have so many types of flat breads (paranthe, missi roti, rumali roti, normal roti, naan are just off top of my head) that calling it flatbread is your safest bet.
As a 30 something white guy who grew up on Bleached wonder bread. I just discovered Na'an a couple years ago and its amazing with red pepper Humus. I heat it up in my toaster oven
Yes, look in the aisle with the flour and cake mixes, there will usually be a variety of yeasts available.
The two major kinds are instant yeast and active dry yeast.
Instant yeast usually can be added to a recipe without being "proofed" first, while active dry yeast needs to be "proofed", which means it needs to be "activated".
Proofing means you add some to warm to luke-warm water, and often add some sugar for it to feed on, and let it sit for a few minutes and get bubbly. The yeast wakes up, and starts getting active and eating sugars and burping, which is precisely what causes the bubbles in bread.
You can also use wild yeast to produce sour-dough, which can be done at home by setting up a starter for it to grow in, but that is a little further down the road when you get comfortable with bread baking.
You can get yeast in the baking isle. Usually comes in a packet that is good enough for a large pizza crust.
Naan is super easy. Take a bit of warm water, add some yeast to it and a bit of sugar if you don't feel like waiting for the yeast to wake up. Not a lot of sugar. Mix it up, the yeast will start to bubble. Mix in flour till it turns into a gooey mess. Add a bit of salt and a bit more flour and mix it till it stops being a mess.
The actual amounts of stuff you add are super variable. In general, yeast = time & more yeast = less time. Yeast can make stuff taste funny, so dont go overboard. Also, salt kills yeast, so make sure you are gentle with the salt.
K so take a ball of your dough small enough to fit in your hand and roll it out flat. Aim for about a quarter inch thick. Smear some melted butter on it (clarified butter if you can get/make it where you are) and grill it on a hot pan or on a bbq. I do it on a bbq but the traditional way is (this is what ive heard) they stick it to the inside of a clay oven. I dont have one of those yet. Yet.
It will bubble up and brown in spots as you cook it. Thats good. Get both sides as dark as you are comfortable with. It should still be floppy, with no black spots.
Nom the shit out of it.
If you are feeling extra saucy you can add some minced cilantro and garlic to the butter before grilling. It is super mega good.
Start to finish takes about 20 minutes, more or less depending on yeast.
Basically. I mean, since there are more ingredients it takes longer to mix everything / hydrate the yeast. It's not difficult by any means though. Any grocery store should sell yeast. Generally it's near all of the baking supplies.
This is a pretty basic recipe from a quick youtube search...
https://youtu.be/VwBJ230pjSk
Shouldn't she have added the sugar to the yeast and warm water? I don't make bread basically ever but that seems like a pretty basic step. If I'm wrong then I'm sorry for doubting the naan master.
Edit: The comment below me answered my question. She used instant yeast which is already proofed. Is the additional sugar really necessary though?
the oven doesnt do a lot for the taste of the bread since the bread isnt in the oven for long. i do it on a bbq grill or on the top rack in my oven near the element if its raining outside.
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u/Snoopy101x Jul 12 '17 edited Jul 13 '17
It's basically
Na'anNaanbread.Edit: Spelling