• Chef Yogi

Is there anyone who does not like Garlic Naan!

Fun fact about Naan....


Very few people in India make Naans at home. We mostly buy them from a local baker who will pull our naan out of hot Tandoor right in front us or we can take our premade dough to the guy who will stretch and bake them in the Tandoor for us. It is not practical to have a tandoor for a small family as it requires lots of wood to burn to 800 degree temp. so,In villages of punjab and other parts of north India, a Tandoor will be set in the middle of the village( like a community Tandoor) where women take their dough to make Naan and rotis. The place of tandoor then becomes a source of gossip and friendship to share everyday stories. Isnt that wonderful??

Hope you enjoy this recipe.


Namaskar

Savi



Video link


https://youtu.be/0W1pa0juXe0


Naan recipe

Ingredients 


2 cups of All purpose  flour + 1/2 extra for kneading and dusting while rolling

1/2 baking soda

1/4 baking podwer

1/2 cup plain full fat yogurt

1/2 cup milk

1tsp sugar

1/12 tsp salt

1 Tsp ghee or butter


Others

Butter for brushing on to of the Naan

1/4 cup Mined garlic and Cilantro for Garlic Naan 

Equipments 

Unseasoned Iron griddle or

Stainless skillet


Tips for making a great Naan


  • Knead the dough from 10min to 20mins.

  • Keep the dough soft

  • Let the dough rest for at least 2 hrs( not more than 4hrs in summer and upto 8hrs during cooler months)

  • Use a non seasoned pan ( non greasy ,dry griddle or pan).Grease makes for a slippery surface and the Naan will not stick to the griddle.

  • Keep your griddle on a high heat

  • Use a really hot oven if you do not have a gas cooking range.

Lets make the Dough 


Dissolve sugar in milk.

In a large mixing bowl, add flour, salt, baking soda, baking powder and mix well.

Add yogurt, milk+ sugar into the mixing bowl and mix gently with a spoon or fingers.

Transfer this soggy mess on the counter top and add Ghee/Butter. 

Using the ghee or butter, begin to gently knead the dough add a dusting go flour when the surface gets very sticky. Do not use more than 1/3cups of flour.

So you should not exceed more than 2 and 1/3rds of flour in total. I try to keep it under 1/4th cup extra. 

Knead for at least 10 minutes or if you have strength, go for 20minutes.

Make a smooth ball, apply a little bit olive oil all over the dough and place it back into your mixing bowl. Cover the dough with a moist tea towel and set it in a dark warm place for 2 hrs.

I like to place the bowl in my oven.

After 2 hrs, remove the dough, make into equal rounds ; lemon sized balls.

I Usually can make about 8 balls in that amount of dough.

cover The towel to keep in from doing out.


Lets get the Naan cooking


In Oven


If using the oven, turn on the oven to 550 and preheat.

Once the oven comes to that temperature,

Heat your skillet on a high heat.If you sprinkle a little bit of water, it should evaporate quickly.

Dust your rolling surface with flour.

Roll the dough as thinly as you can. Remember that the dough will stretch  back when you transfer the Naan.

Apply a thin layer of water with brush or finger on top of your Naan.

Gently lift the spread out dough from the edges and quickly transfer, water(moist) side down on your hot griddle. You should see some bubbles after few seconds.( otherwise you need to stretch the dough more or the griddle was not hot enough).

after about 45secs to 1 minute, when you see more bubbles forming, gently pry the naan off the griddle using a metal spatula.Immediately transfer this Naan on to your baking sheet and then into the oven. Let it finish cooking another 2 to3 minutes.Once you see , the tops bubbly parts browning ;remove the Naan from the oven to a plate. Slather some butter immediately.

For garlic Naan: Add minced garlic+ cilantro+ olive oil on top of the naan before you place it in the oven . Garlic will have chance to char in olive oil in a hot oven giving the wonderful aroma.

Using a Gas cooking stovetop

Heat your skillet on a high heat.If you sprinkle a little bit of water, it should evaporate quickly. Dust your rolling surface with flour. Roll the dough as thinly as you can. Remember that the dough will stretch  back when you transfer the Naan. Apply a thin layer of water with brush or finger on top of your Naan. Gently lift the spread out dough from the edges and quickly transfer, water(moist) side down on your hot griddle. You should see some bubbles after few second.(otherwise you need to stretch the dough more or the griddle was not hot enough).

Now, using a oven mitten, grab the griddle handle and flip the griddle with the naan, directly on top of the gas stove. cooking directly on the stove will not take more than a minute. so watch the Naan and do not let it burn. I will flip it back least once or twice in between to make sure my Naan is cooking evenly throughout.( see pics and video ,if this seems confusing)

Pry the naan off the griddle, transfer it to a plate and immediately spread some butter.


Garlic Naan. 

Its a little trickier to do Garlic Naan but results are wonderful.

Take a large tea towel and make a pillow by rolling 2 tea towels.

Stretch the dough using rolling pin.

Spread a teaspoon of minced garlic and cilantro mixture on top of the stretched dough.

 Press the minced garlic using the rolling pin by gently rolling back and forth or by pressing them with fingers.

Transfer this stretched dough on the tea towel pillow, garlic side down. Apply water on top plain surface.

Transfer the garlic side Up onto the griddle. Wait for 30 to 45secs for the bubbles to appear.

Now, using a oven mitten, grab the griddle handle and flip the griddle with the naan, directly on top of the gas stove cooking directly on the stove will not take more than a minute. so watch the Naan and do not let it burn. I will flip it back least once or twice in between to make sure my Naan is cooking evenly throughout. Pry your Naan out with a metal spatula

Apply butter on garlic side as soon as you remove from the pan.

Plating

Enjoy while its still hot with some curry.

Cut them into wedges and serve with some hummus, warm dips or spicy marinara.

Top your favorite salad to make it a meal.


Let us if this recipe was easy to follow.




  • Chef Yogi

Here in Colorado today we got a burst of late spring cool weather with some light rain and cloudy sky. The perfect soup day! I've been reading up on the health benefits of barley and was pretty excited about how amazing it is for the body. Not only is it chewy and satisfying, but barley is rich in antioxidants, vitamins, aids in digestion and helps with cancer, diabetes and heart disease prevention. Barley keeps you full and satisfied and can contribute to weight loss. Amazing stuff!


EQUIPMENT

Large soup pot

Wooden spoon


INGREDIENTS

2 TBS. olive oil

1 Onion, chopped

1-2 Cloves of garlic, minced

1 Serrano pepper, minced - optional

(I left the seeds in for heat)

5-6 White button mushrooms (or other variety), sliced thin

2 Small/medium potatoes, peeled and cubed OR 1 C. frozen edamame

1-2 Carrots peeled and cubed

3 TBS. Miso paste

1 TBS. Soy sauce or Bragg’s Liquid Aminos

5 C. Water

1 C. Pearled barley

Salt and pepper to taste


Garnish: 2-3 green onions, sliced thin


In a large soup pot, heat the olive oil.  Add the onion and cook for 2-3 minutes or until soft.

_________________________________________________________________________________Add the garlic and serrano pepper - cook for a minute and stir.  Add the mushrooms, carrots and potatoes (or edamame), stir and cook for 2-3 minutes.

_________________________________________________________________________________

Add the water, miso and Bragg's (or soy sauce) and barley.  Bring to a boil, then reduce heat to the lowest setting and simmer, covered, for 45 minutes.  

_________________________________________________________________________________

Taste and decide if the soup needs salt or pepper.


Ladle into bowls and top with sliced green onion.


Makes 4 generous servings



  • Chef Yogi

Updated: May 10

Light and fluffy pancakes are are great way to start a weekend morning. Here in Fort Collins this morning, it's a little cool with a rare sprinkling of rain. With the pandemic restrictions still in place, I'm finding myself in the kitchen all the time. And cleaning all the time. But somehow for the most part I'm not tired of it. We occasionally will get take out to support our local restaurants, and when I need a break, that works out great. I've been dreaming of pancakes for a few weeks. The only time I ever enjoy them is at a vegan restaurant, and that's if I happen to be there for breakfast. So pretty much hardly ever. My breakfasts are usually a kale + berry smoothie - this is a big splurge for me and I have no regrets! I enjoyed the entire process with anticipation. I knew they would be tasty but wow. It might be fair to say that since it's been a few years since I've had pancakes and my judgement may be partial, but my husband said they were amazing (and he doesn't sugarcoat his reviews of my food). The recipe wouldn't be complete without toasting the pecans and coconut. It's just mandatory - the flavors and crunch are worth the 5 minutes in the oven. Take the time - and enjoy your morning with some warm delicious pancakes.

INGREDIENTS

1 C. flour (I used King Arthur all-purpose)

2 TBS. organic sugar

1/2 tsp. salt

1 tsp. baking powder

1 C. milk (I used oat milk)

1 TBS. apple cider vinegar

1 tsp. vanilla

1 tsp. coconut extract (optional but amazing)

1 C. toasted pecans (chopped in big pieces)

1 C. toasted coconut (I used Bob's Red Mill Unsulfured)

Butter (I used Earth Balance)

Maple Syrup (I used an organic pure maple syrup from Costco)


oil for frying (I used an organic canola spray)


EQUIPMENT

Large frying pan

Spatula


In a large mixing bowl, add the flour, sugar, salt, milk, vinegar, vanilla and coconut extract and stir until all the ingredients are blended.


Heat the pan on a medium and add the oil. When heated, ladle the batter to the pan. Wait for the edges to turn brown and for the batter to bubble. When ready, flip the pancakes.


This is a good time to warm the butter and maple syrup.


After the other side of the pancakes are cooked, serve immediately. Top off the plate with butter, syrup, chopped pecans and coconut flakes.





© 2019 COOK LIKE A YOGI