Naan

I don't know much about Indian food. 

We grew up in a mix of ethnic families in our small suburb development.   

Not really remembering any kind of prejudice since all of us kids were thrown together at birthday parties, the community swimming pool and on the school buses into the city school.

The first spicy thing I ever tasted was Indian, not Mexican flavors that are so prevalent in South Central PA today.

Was it the beginning of a food love affair?   Are most Americans products from generations of explorers...constantly looking for new things?

The thing that gets me is there are HUGE gaps with eating habits of people I know.  It's either a sense of adventure and looking for the next flavor sensation or the opposite....picky picky picky.  So picky in fact they live very very sheltered lives and will use any excuse not to try basic REAL foods.   When I say basic I mean they have never had fresh homemade bread, fresh vegetables or fruit in season,  visiting farm markets, fresh herbs....basic stuff.

Sadly some of these people work in school lunch cafeterias teaching our kids to eat crap.  My elementary kid is no different where she goes to school.  A private school no less.

I'm kinda loving the small bowls of chutneys that accompany wonderfully uncomplicated meals in Indian Culture.  Even with a larger gathering, you serve flavor explosions in little bowls. 

Chutney is the same as gravy, salsa, dip, flavor, omg help this dish....

ONION RELISH

1 large onion chopped (finer than what I show in the photo)
1 tsp sugar
1 tsp sweet paprika
juice from 1 lime
kosher salt to taste

I liked the greens from young onions.  And a bit more sugar and paprika.  Super tasty on soft tacos, warm naan with globs of goat cheese....

As for the naan.  It's pretty basic.  Just like pizza dough but a bit softer from yogurt.  I'm still not quite getting the cooking technique just right.  There needs to be more heat from above, so while I get great heat in the grill, when the lid goes up to place my dough-I'm losing that heat.  As for a griddle on the stove-the same problem.  I need heat from above to get a good puff during cooking.  Now that the weather is cooling I can go back to just heating up the oven to a nice high temp with a pizza stone.

NAAN

3 C all purpose flour
1 pkg rapid rise yeast or 2 1/4 tsp instant yeast
2 tsp sugar
1 1/2 tsp table salt
1 C water, room temp
1/4 C plain whole milk yogurt
1 Tb olive oil
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4 Tb melted butter to brush on as soon as the dough is finished cooking and comes out of the oven.

In medium bowl mix flour, yeast, sugar and salt.  In separate small bowl mix water, yogurt and olive oil.  Add the wet ingredients to the dry ingredient, medium bowl.

Mix until sort of shaggy and transfer onto a lightly floured surface.  Knead until it comes together and is smooth.  Place the dough into a medium, oiled bowl and let rise until doubled in size. 

Place the dough onto a lightly floured surface and divide into 8 portions.  Roll out into 6-8 inch circles.  Place each rolled out dough onto oiled sheet pans and continue until they are all rolled. 

They say to do this in an ungreased very hot iron skillet.  I also tried the grill which wasn't a great success either.  I think when I do try it in the oven I'd do it with a pizza stone at about 450'.

Some of the dough has chives and chopped green onion in it.  And it does make really good small pizza.