Naan Bread / Indijske pogačice – Naan

One of my goals for 2016 is to make more homemade bread. I’m realistic and know that fully giving up on bread is absolutely out of the question. I might as well give up on sleep or breathing. That’s what bread means to me. But I can at least make a conscious effort to eat more bread where I am completely in control of what goes in it. And really, any bread will do here. The simpler the better, as simple will keep me more motivated to bake. My will suddenly flops when faced with anything that requires triple rise, for instance.

So this Naan bread is a great step towards my goal of more bread baking. The recipe is so simple and straightforward, bread gets cooked on stovetop, and it’s so tasty that you just have to make it. And Naan is a great vessel for swiping a delicious sauce or a stew. Plus, kneading dough is a great stress relief therapy. And it can pass as a workout. IMGP4406

What you might ask yourself is if we are really at a point in life when we need more carbs? Well, absolutely! I mean, what did I just tell you about kneading dough and working out? So roll up your sleeves and push that scale somewhere far under your bed where you won’t be able to reach it. IMGP4407

INGREDIENTS:

(Yields 8 Naan breads / 0.21 EUR per Naan bread / 1.69 EUR for all)

1 tsp dry active yeast (0.13 EUR)

1 tsp sugar (0.01 EUR)

1 tsp all-purpose flour (0.01 EUR)

½ cup warm water (–)

½ cup Greek yogurt (0.53 EUR)

¼ cup olive oil + more for greasing the bowl (0.60 EUR)

1 large egg (0.20 EUR)

3 cups all-purpose flour + more for sprinkling (0.20 EUR)

½ tsp salt (0.01 EUR) IMGP4416

METHOD:

In a large mixing bowl, whisk together yeast, sugar, tablespoon of flour with half a cup of warm water. Be careful that the water isn’t too hot as it will kill the yeast. Leave it to rest for about 10 minutes, until yeast starts bubbling up and the surface is frothy. If yeast doesn’t bubble, discard and start again with fresh batch of yeast. Trust me, better to do it now than to have a ball of dough which stubbornly refuses to rise.

Once the yeast is frothy, whisk in yogurt, olive oil and egg until smooth. Add in three cups of flour and salt and start mixing with a wooden spoon until a shabby dough forms. Turn the dough over on a clean counter and start kneading until you have a smooth ball, for about 8-10 minutes. If necessary, you can add some more flour or water, if the dough feels too sticky or too tough. Just be sure to always add bit by bit at a time.

Clean up your mixing bowl, add a bit of oil to it, and turn the dough ball around in the bowl to cover in oil on all sides. Cover the bowl with a clean kitchen towel and place to rise in a warm place until doubled in size, up to an hour. IMGP4414

After the dough is doubled, gently deflate into a disc on a clean counter and divide into 8 pieces. Roll out each piece on a floured surface into a thin disc and place on a preheated heavy bottom skillet on medium heat. Flip the disc after a couple of minutes, once big bubbles are formed, and cook for a minute or two more on the other side.

Keep cooked Naan wrapped in a clean kitchen towel until ready to serve.

And if you need ideas what to eat Naan with, I made smashing combo using this pulled turkey and this lentil and corn stew. With addition of cheese. Because I can eat cheese with everything. IMGP4419


Jedan od mojih ciljeva u 2016. godini je peći više kruha. Trudim se biti realna jer znam da je sasvim odustati od jedenja kruha nemoguće. Mogu onda odustati i od spavanja ili disanja. Toliko mi je kruh bitan. Ali ću se barem svjesno potruditi da jedem onaj kruh za koji točno znam što je sve u njemu. I zapravo bilo kakav kruh onda dolazi u obzir. Što jednostavniji, to bolji, jer ću tako biti više motivirana. Moja volja odmah poklekne kada je suočena sa receptom u kojem se tijesto, na primjer, mora tri puta dignuti.

Ove Naan pogačice su odličan korak prema mojem cilju pečenja više kruha. Recept je jednostavan i jasan, kruh se peče na štednjaku, a toliko je ukusan da ga jednostavno morate napraviti. Naan je izvrsno sredstvo za pomazati neko fino varivo ili umak. Uz to, mijesiti kruh izvrsna je terapija protiv stresa. I čak može proći pod vježbanje.

Možda se pitate da li nam u ovom trenutku života zaista treba još ugljikohidrata? Apsolutno! Mislim, upravo sam vam objasnila sve o rađenju tijesta i vježbanju. Zato zasučite rukave i gurnite tu vagu daleko ispod kreveta gdje ju nećete nikako moći dosegnuti.

SASTOJCI:

(Za 8 Naan pogačica / 1,57 kn po pogačici / 12,53 kn za sve)

1 žličica suhog kvasca (1,00 kn)

1 žličica šećera (0,01 kn)

1 žličica oštrog brašna (0,01 kn)

½ šalice tople vode (–)

½ šalice grčkog jogurta, odnosno 1 malo pakiranje (4,00 kn)

¼ šalice maslinovog ulja + još malo za namastiti zdjelu (4,50 kn)

1 jaje (1,50 kn)

3 šalice oštrog brašna + još malo za posipanje (1,50 kn)

½ žličice soli (0,01 kn)

PRIPREMA:

U velikoj zdjeli pomiješajte kvasac, šećer, žličicu brašna i pola šalice tople vode. Pazite da voda nije prevruća jer će ubiti kvasac. Pustite da stoji desetak minuta dok se kvasac ne aktivira i površina ne postane pjenasta. Ako se ne počne pjeniti, bacite sve i ponovite sa svježom turom kvasca. Vjerujte, bolje da to napravite sada nego da završite sa kuglom tijesta koja se tvrdoglavo odbija dignuti.

Jednom kada je kvasac pjenast, umiješajte jogurt, maslinovo ulje i jaje dok ne dobijete glatku masu. Dodajte 3 šalice brašna i sol pa sa drvenom kuhačom miješajte dok se ne oformi labavo tijesto. Istresite tijesto na čistu radnu plogu pa mijesite dok ne dobijete glatku kuglu, oko 8-10 minuta. Ako je potrebno, slobodno dodajte mrvicu brašna ili vode, ako je tijesto preljepljivo ili pretvrdo. Samo pazite da uvijek dodajete malo po malo.

Očistite svoju zdjelu, dodajte mrvicu ulja, pa unutra okrećite kuglu tijesta da sa svih strana bude pokrivena uljem. Pokrijte zdjelu čistom krpom i ostavite tijesto da se diže na toplom mjestu dok se ne udvostruči u veličini, do jednog sata.

Kada se tijesto dignulo, nježno ga ispuhnite u disk na radnoj površini pa podijelite u 8 dijelova. Svaki dio razvaljajte na dobro pobrašnjenoj površini u tanki disk, pa pecite na zagrijanoj teškoj tavi na srednje jakoj temperaturi. Okrenite disk nakon nekoliko minuta kada se počnu formirati veliki mjehuri i kuhajte na drugoj strani oko minutu-dvije.

Gotove pogačice do posluživanja čuvajte zamotane u čistu kuhinjsku krpu.

Ako trebate ideje sa čime bi jeli Naan, ja sam napravila super kombinaciju sa ovom pečenom puretinom i ovim varivom od leće i kukuruza. Sa dodatkom sira, naravno. Jer sir mogu jesti baš na svemu.

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Naan Bread / Indijske pogačice – Naan

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