For this week’s recipe, I took my show on the road to Long Beach during an extended visit with family. Although I brought my stand mixer, I did not bring the dough hook, anticipating a bit of old-fashioned kneading. After the experience, I’ll return to my usual practice of letting the mixer do most of the kneading, finishing up the last minute or two by hand.
In all it seemed like I used well in excess of 6 cups of flour, about 5 cups to start with, followed by as much as 2 cups while kneading; the dough continued to absorb flour and return to a sticky state. After a good 12 minutes of kneading, with some short rests in between, I had a nicely structured dough. Post-rise I divided the dough in eight, and covered it with plastic wrap as I prepared to shape the naan
I embellished the naan with chives and sesame seeds rather than scallion. The chives are a little mild; I might be convinced to try their bigger brother next time. Upon baking, though, these naan were much thicker and puffier than any I’ve had in Indian or Pakistani restaurants. For the final baked piece, I stretched the dough twice as large as the 5″-6″ round called for.
I served the naan along with some pre-made Indian and Near Eastern fare courtesy of Trader Joes. Originally I wanted to get take-out from an excellent Pakistani restaurant in nearby Buena Park, or perhaps cook something from scratch, but kept it simple this time. The plate below consisted of a cool garbanzo “salad” called Balela, Chicken Tikka with basmati rice, eggplant, and an unseen yogurt dip.