Thursday, February 11, 2010


OK, so I ended up NOT making the Blitz Bread today, but that's because Chris thought I should make traditional Indian bread...and since we decided to invite our neighbors over for dinner, I thought it would be good to serve along with the Indian dish (we had chicken tikka masala).
The bread was outstanding! I used Ener-G Egg replacer for the egg, and it turned out perfect (although I was worried because it was a little browner than we'd had before, but it tasted great!!) It was light and airy, and made a pocket in the middle! YUM! And it was great with the sauce for the chicken! Best part, it was very easy!
I got this one from My Kitchen Cafe as well.

14 ounces (about 2 3/4 cups) all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons sugar
2 teaspoons instant yeast
1 egg
1/2 cup plain lowfat yogurt
1/2 cup milk


1. In the bowl of a stand mixer (or in a large bowl by hand), stir together the flour, salt, baking powder, sugar, and yeast. In a small bowl, mix together the egg, yogurt, and milk. Pour the egg mixture into the dry ingredients and stir for about 1 minute, until the dry ingredients are completely incorporated into the wet ingredients.
2. Increase machine speed to 2 (or by hand) and knead the dough until it is smooth and shiny. Remove the bowl from the mixer and cover with a towel. Leave in a warm place to rise until the dough doubles in size, about an hour.

3. Put a baking stone or heavy baking sheet on the lowest rack of your oven. Preheat the oven to 475 degrees for at least 30 minutes prior to baking.
4. Divide the dough into eight pieces and form into teardrop (mine were more like oval) shapes with your hands, about 6 to 8 inches across.
5. Cook two or three pieces at a time. Drop the dough onto the hot stone and shut the oven door, watching until they are just starting to turn brown in places, about 3 to 5 minutes.
6. Remove the naan and lay on a board. Serve warm with a nice curry. (The original recipe says to butter the naan with garlic butter after it comes out of the oven but I did this with the first batch and found it made the bread too greasy for my taste - we much preferred the bread soft and tender without the butter. Follow your tastes and do what you prefer!)

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