I was left in a quandary last weekend. My desire to have naan to go along with Indian kabobs on the grill clashed with my fear of bread-making. The battle was ultimately won by necessity. How could you have Indian food without naan?
My relationship with dough is a tumultuous one, and this time around was no different. It took me three tries to accomplish the simple act of proofing yeast. With that hurdle over, the rest of the naan-making went relatively smoothly. A couple hours later, I had 15 pieces of nicely-risen dough that browned beautifully in about one minute per side over the grill's high heat.
Not sure if it was the recipe, or my inexperience with bread, but this wasn't quite the naan I'm used to having in restaurants. It was still great in its own right--buttery and crisp, with the right amount of chew--but having it fall short of my expectations was frustrating. And it put another rift in my rocky love affair with bread-making.
Adapted from Allrecipes.com
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