Naan

I adore Indian food; its complexity, warmth, the fact that you can eat it all with your hands. I have made naan before. Unfortunately, it wasn't a great experience.

At school when you are 2nd quarter you are in charge of supplying the bread rolls and other such sundries the schools restaurants require. The week I was doing my bread rotation just happened to be the week when they were doing a middle eastern/ Indian theme. All I remember is standing by the sheeter (a mechanical rolling pin essentially) and making flat breads for what felt like hours. Under stress - because they wanted the bread now.

But, I went to dinner at Tricia and Tim's place and well, it was Tim's birthday and he requested naan, so I had to make it!

It was alright. A little dry - I like my naan moist and filled with pannier- which I din't use in this naan. A really easy bread to make though, only requires one fermentation (rather then two) and has a little zing due to the yogurt used.

It was a good accompaniment for all the delicious Indian food we had made - so that means success for me.

It's really is funny though, how I'm never satisfied with what I make. It's never perfect. It can be 'alright' or 'pretty good' but usually not brilliant (note the exception below this post the tomato, mozzarella tart - go and buy yourself -if you are in the Northern hemisphere, some beautifully ripe tomatoes, some good buffalo mozzarella and make the tart tonight).