indian dinner

On Sunday nights, I usually try to make something sorta special for dinner. Something that would take too long to be made on a regular weeknight. This past Sunday it was homemade butter chicken and naan. I know you can buy jarred butter chicken sauce and even naan practically everywhere these days, but from scratch just always tastes better.

For the butter chicken, I like to add chopped spinach for a bit of greenery. Sorry, no recipe (I winged this one and didn't write down specific measurements).

Making good naan at home without a Tandoor oven isn't impossible. The first time I made this bread, I cooked one side in a pan and the other side directly over the gas flame on my stove. It was pretty messy, but produced the right look and texture.

This time, I cooked one side on a grill pan over the stove, then placed the naan (raw side up) under the broiler. This technique successfully produced those nice charred bubbles from my original attempt, without the mess.

makes 6 naan
3/4 C milk, warmed
1/2 tsp rapid-rise yeast
1/2 tsp sugar
1 3/4 C bread flour
1/2 tsp salt
melted butter 

1. In the bowl of a stand mixer fitted with the dough hook, add yeast and sugar to the warm milk. Let sit for 5 minutes or until yeast "blooms".

2. Add flour and salt to the milk mixture. Let mix on low for about 8-10 minutes or until dough is smooth and supple. Place dough in an oiled bowl and let rise in a warm place for one hour.

3. Divide dough into six pieces. Shape into oblong pieces and place on a lightly floured baking sheet. Cover loosely with plastic wrap and let rise for 45 minutes.

4. Heat a cast iron grill pan on high and lightly brush with melted butter. Place dough onto pan and cook for about 3 minutes or until browned. Transfer to broiler (set on high) and broil until slightly charred and bubbles have formed, about 3 minutes. Remove immediately and brush liberally with melted butter.