Breads: Naan

Last week, some dear friends of mine asked us to help with making authentic middle eastern food for their get-together. It seemed that this week, everything that could go wrong did in regards to our part, since we had planned on making the Naan Wednesday/Thursday.

So here I am it is 5:04 am, still up from the night before, making Naan and marinating some chicken, which most likely, I'll post pictures up on my next post for the recipe of Chicken Shawarma.

I am taking a break at the moment, while I know I am nearly one bowl down of dough, I have another full bowl of dough to go. I am measuring the weight of the dough balls about 2- 2.5 oz. The key to flat bread of any kind is to not over cook it. I am using a steaming method to make sure that the bread does not dry out- that I commonly use when making flour tortillas. You take a small cloth and wet it and then wring it out and put it on top of the bread, effectively steaming it. We also like to measure in weights if we can as it is more accurate and requires less utensils. I got home last night at about 9 pm, taking breaks from cooking, but all in all, we are cooking some very delicious flatbread!

Hopefully I'll be lucid enough to take pictures, but if not, I'll definitely report back!

Have a great day and enjoy your cooking. And remember- Promises are promises, you should honor your commitments.