It’s Never Too Late to Try Something New
How to Make Naan and an Easy Cheater’s Vegetable Curry
Let’s Play with Our Food!
At this time every year I start to go stir-crazy. The raw cold that holds no promise of spring. The rain, so much rain. I once shared a dinner with someone who described his mother as ‘weather dependent’. LOL, I’ve turned into her! In years past, March was the month I looked out my window at the grey wet streetscape below with a severe case of California-itis. I even begged my husband to interview with law firms in San Francisco when his law school days were coming to an end.
Eventually I recovered. I love New England, and I’m glad we didn’t move. But right now, March has me itching to shake things up a bit.
To that end, I made the rash decision to enroll in a very short course to learn how to make a video with my existing (ancient) camera. I could have spent weeks and weeks on Google University for free, but with an investment in time and money equivalent to a dinner out by myself, I could scratch that itch in a few short hours.
What I learned:
I have no idea if I will ever make more than one 30-second video
I am now fluent in fps (frames per second)
I loved geeking out about shutter speed, aperture, and ISO
I have a much better (very basic) understanding of how filming works
My new understanding enhances my appreciation of films
I got out of the house and went somewhere besides a grocery store
Trying something new doesn’t have to be a lifetime commitment aligned with your life’s purpose or business goals. It can be fun, just for fun!
The monotony of winter’s end, the world at large, all of it, is a little much right now. This weather-dependent mother needs to try something different to shake loose from the routine of it all. Maybe you do too.
Today, for you, I advocate taking a detour into the land of bread. Making bread is one of the most satisfying, soul-soothing endeavors you can undertake. But it can feel like a steep mountain to climb if you haven’t already hopped on the breadwagon. But, girls and boys, today we’re making naan—an easy flatbread staple that originated in Persia and has become ubiquitous in most supermarkets. So, why would you want to bother to make it when it’s easy enough to buy?
• It’s fun to play with your food
• It’s not a huge commitment; it’s only dinner
• It’s a great introduction to conquer your fear of yeast (if that’s you)
• You can start a batch of naan in the late afternoon and have it for supper
• It only requires five minutes of kneading in a bowl and one hour to rise
• The dough, flattened into teardrop-shaped pieces, is cooked in a hot cast-iron skillet, where it blisters and chars unevenly into the familiar flatbreads
• There is nothing like the fresh, homemade version, with its soft, puffy, chewy texture and mild taste
And finally, there’s the lesson of failure. With every new undertaking, that’s always a risk. In fact, it’s often a 99% certainty. That’s how we learn, become more resilient, and keep going. Meanwhile, we can take baby steps and enjoy something delicious. Keep me posted if you try it!
Naan Recipe
Makes 6 flatbreads
Prep time: 20 minutes, plus one hour rising time
Cook time: 15 minutes
Leftovers, if there are any, make good breakfast snacks with butter and jam.
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons instant yeast (not rapid rise) or active dry yeast
2 1/2 cups bread flour or all-purpose flour
1 teaspoon salt
1 tablespoon unsalted butter or ghee, melted
Vegetable oil (for the dough bowl and the baking sheet)
2 tablespoons melted unsalted butter or ghee (for brushing the naan)
1. In a small bowl, stir the warm water, sugar, and yeast together. Let rest for 10 minutes, or until the mixture looks foamy. (Even if you’re using instant yeast, this is the best way to incorporate it into the dough in this recipe.)
2. In a large bowl, mix the flour and the salt until blended. Make a well in the center and pour in the yeast mixture and 1 tablespoon of the melted butter or ghee. Using a firm rubber spatula or wooden spoon, mix until most of the flour has been incorporated and the dough looks shaggy. Hold the bowl with one hand and place the other hand under the dough. Stretch and fold the dough towards the opposite side of the bowl. Rotate the bowl 1/4 turn and repeat. Continue to rotate the bowl, stretching and folding it for a total of about 8 times, or until the dough comes together in a cohesive ball. If it’s very sticky, dip your fingers in a little vegetable oil.
3. Drizzle 2 teaspoons of oil over the dough ball and turn to coat it. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
4. Turn the dough out onto a lightly floured worksurface. Use a knife or pizza cutter to divide it into 6 equal pieces (about 3 ounces each). Working with 1 piece at a time, stretch the outer edges of each piece tuck them under to form a ball. Place the balls with the smooth side up the counter. Cover with plastic wrap or a clean lightweight dish towel and let rest, for 10 minutes.
5. On a lightly floured surface, roll each piece into a teardrop shape that is about 7- by 5-inches in size. If the dough springs back and is difficult to roll, just give it a few minutes rest to relax the gluten and start rolling again.
6. Set a 10-inch cast-iron or other heavy skillet with a lid over medium-high heat. When it is hot a drop of water should sizzle when sprinkled into the pan. Turn on the fan over the stove.
7. Spritz or sprinkle one piece of dough lightly with water. Place it in the hot pan, wet side down. Cook for 45 to 60 seconds, or until the dough forms bubbles and the edges start to dry. Use tongs or a spatula to flip the dough over, cover with a lid, and cook for another 30 seconds. The dough should be soft and charred in places. You may have to keep adjusting the heat or slide the pan on and off the burner to keep the pan hot enough to cook the naan but not so hot that it smokes and burns.
8. Wrap the cooked naan in a clean tea towel to keep warm while you cook the remaining dough in the same way. Brush with melted butter if you like and serve warm.
Cheater’s Vegetable Curry
To go with the naan, I’m giving you a cheater’s version of vegetable curry, because, man cannot live by bread alone. And woman needs something to sop up all the good juices.
If you’re going to the trouble of making naan, what you serve it with has to be easy. Bring on your secret kitchen helper: a jar of curry sauce, often called "simmer sauce." It delivers dinner fast in this pot of cauliflower, butternut squash, tomatoes, kale, chickpeas, and green peas. With one of these commercial sauces, there's no need to hunt down four or five spices in your pantry, only to discover two are missing. In the market, you'll find some good sauce choices, such as tikka masala, butter masala, Kashmiri curry, coconut korma, and spicy vindaloo. Check the label to see if the sauce is hot or mild. Start with a mild version and add more cayenne or chopped jalapeno to adjust the heat. Depending on the brand you find, you may need to add a little lemon or lime juice to perk up the spice flavors. Before you start the curry, put on a pot of rice and supper will be ready before you know it.
Have a spicy week, friends. Eat something delicious! See you next time.
XXOO
Sally