naan and garlic naan

One of the most exciting things about my experience blogging has been hearing from people all over the place but a more humbling and gratifying experience is when fellow bloggers use your recipes and reinvent them. Olivia Lin at the Yummy Year Project recently reworked a previous post of mine on turkey based potato pockets into a delicious vegan potato cake. Olivia has a wonderful goal tied with her blog, she raises money via her blog to support the Ebongalethu Educare Center in South Africa. Do visit her blog if you get a chance.

The city's holiday decorations this year have been a bit less intense than previous. We went down to Union Station to check out their annual decorations but it now surrounded by massive constructions and renovations that are overwhelmingly intense. In the end we settled for walking around the neighborhood for a couple of minutes in the cold winter breeze.

The Old Post Office building was looking mighty majestic with its vibrant architecture and holiday wreaths.

All this cold weather has been pushing me towards making homemade warm breads. It was high time that I tried cooking up some traditional naans at home. This recipe is for the non-yeast based naans which makes it fast, quick, easy and fool proof. No need for a fancy "tandoor" or special grill, all you need is a skillet and a rolling pin. 

naan and garlic naan


naan dough
4 cups unbleached all-purpose flour
2 1/2 cups plain Greek yogurt
3 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
2 eggs 
1/2 teaspoon baking powder

garlic-cilantro butter

1 clove of garlic minced
2 teaspoons chopped fresh cilantro leaves
1 stick of butter

making the naans

1. Knead all the ingredients together to form a ball of dough. Keep the dough in a lightly oiled bowl and cover the top with cling wrap to prevent a skin from from forming on the surface of the dough. Let the dough rest for at least 4 hours at room temperature. Make balls of the dough about 2-2 1/2 inches in diameter. 
2. On a lightly floured surface, roll out the naans in circular motion. While rolling out the dough do not use too much flour as it stretches and flattens. Stretch the dough into a tear drop shape by pulling it gently in one direction and using the base of your palm to hold it down at the opposite end. Each stretched out naan should not be too thin or it will tear. Heat a skillet on a high flame and slap the naan directly on to the surface. Cover the skillet immediately with a tight lid. This seals the steam in which is necessary to cook the naan and give it its characteristic blistered appearance. After about 3-4 minutes, flip the naan and reduce the flame to a medium and cook for another 1-2 minutes. Remove the hot naan and keep on a clean cloth or paper towel to absorb the steam. Serve hot. 

for garlic naans
Blend the ingredients together for the garlic-cilantro butter. Spread about 1/2 teaspoon of the butter with a spoon evenly on the surface of a fresh hot garlic naan that is straight off the skillet. Serve hot.