Wednesday, October 27, 2010


When I bared the secret of the magical bread recipe a few days ago, I promised to follow with other ideas about how to use the dough. Well, here's the first and the easiest way to use it: make naan, Indian flatbread. While it's not exactly the consistency of the typical naan you buy at an Indian restaurant, it's so fulfilling to have warm flatbread right off the griddle.... "Potatoes, potahtos," I say.

If you already have the French boule dough made and on store (for up to 2 weeks in the refrigerator or as long as you want it the freezer), you can have fresh naan in 6 minutes flat. Pun intended.


This one got a little crisp, but I kind of like it like that.

Boule dough (see recipe here)
Butter (about 1/2-1 tablespoon, depending how much naan you want to make)
An appetite

The Grand Total: Next to nothing if you've already made your boule dough. If you haven't, see recipe.


Pull off a handful of dough. I used a piece that was about the size of a large orange. Dust with flour if it's still very wet. Place it on a floured surface and cover it with parchment or wax paper. Roll it out with a rolling pin until it's about 1/4 inch thick.  If you don't have all that stuff, you can just slowly pull it apart by running your hands around the edges in a circle as if it's pizza dough.

Place about 1/2 - 1 tablespoon of butter on a pan over medium-low heat. Put the naan dough on the pan and cover the pan. Let the dough cook for 3 minutes. 

After 3 minutes, flip the naan and cover again. Let it sit for 3 more minutes, then put it on your plate and let the feast begin.

If you're feeling creative, you can also try these other ideas, or create your own:

After the first 3 minutes, flip the naan and then crack an egg on the second side. Cover and cook as usual.


After the first 3 minutes, place slivers of cheese on the second side, cover and cook as usual. So good.

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