BAKE 37 – SEPT. 19, 2020

Yeast Utilized: 2 teaspoons

I’m nearing the end of my one pound of yeast and only one recipe remained that I printed in March and still hadn’t tried. Naan. Indian food has long been a favorite, so I’ve had some very tasty naan. I wanted to try.

To start, I substituted sour cream for yogurt, mostly because I had one and not the other. Smart me.

First into the bowl with the yeast goes the sour cream, oil, and egg. Salt goes into the bowl with some flour.

Bit by bit, half-cup at a time and soon enough I’ve got myself a dough to knead.

This was another one for the rolling pin. First I was to flatten it a bit, then divide into eight (were mine equal? No. No, they were not.)

Each one gets a flattening and then onto a medium-heat skillet. First side is cooked when it’s golden brown and big bubbles develop on the top.

My first bubbles were pretty small. I think I needed more heat. The rest went better, and bigger.

They also taste really good. Not as good as the ones from Sitara, but good.

They’re also pretty fun to make. I might have to give these another try sometime. Success!

To the next bake—–>