It’s so hard to say good-bye, but it’s time to sign off on another year-long food project.

This year, like the last one, had its ups and downs. Some weeks were harder than others to be motivated by the prospect of returning to the kitchen to bake another item. But just as I was wrapping up, again like last time, I started to really feel a groove again for some fun and festive foods that makes it harder to wrap up the project.

And yet, it's time.

This last Loafin’ Around is something I’ve literally been planning to make all year.

In classic doofus mode, I made it earlier this year and then lost the recipe. But as a Christmas miracle, it turned up just when I needed it.

So, at last, I’m sharing my naan recipe.

If I couldn’t find the recipe, I had planned to try again, but I’m so grateful that I found my cobbled-together recipe because this was one that turned out just perfect on the first go-around.

The key ingredient to making great naan, I learned, is the flour. To get the perfect chewiness that I’ve come to expect from naan, I used mostly bread flour.

The process for cooking the naan individually on the stove top can be a little tedious, so I was very grateful that my sweetie lent an extra pair of hands. He often tended to the cooking while I rolled out another piece of naan or coated a just-finished piece with ghee and sprinkled with garlic and cilantro.

For the cilantro averse, feel free to top naan with any other ingredients. I recommend a little caramelized onion, and one recipe I saw recommended sesame seeds. Really, it’s hard to go wrong with any topping for naan.


  • 2 1/2 teaspoon yeast
  • 1 tablespoon sugar
  • 1 cup warm water
  • 3 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 large cloves garlic, minced (plus one more for garnish)
  • 1/4 cup wheat flour
  • 2 1/2 cup bread flour
  • Oil, for coating
  • Ghee, for garnish
  • Cilantro, for garnish

Mix together the yeast, sugar and warm water in a large bowl. Let sit for about 15 minutes until activated. Add the yogurt, olive oil, salt and garlic. Stir in the flours.

When a dough has formed, turn it out on a floured surface and knead until dough is smooth and springy. Place dough in a lightly oiled bowl, cover and let rise for 2 hours.

When dough has risen, divide it into about 10 even pieces and shape into a ball. Let rest for 15 minutes.

Preheat oven to 200 F. Melt some ghee, or clarified butter.

Coat a non-stick pan with oil and set stovetop on medium heat. Roll out one dough ball. Place on nonstick pan and cook for about 2 minutes, until bubbly. Turn over and cook another 1 to 2 minutes until brown on both sides.

Brush with ghee, sprinkle with some garlic and cilantro and place in the oven to keep warm until serving.

Repeat the process with each of the dough balls, coating the pan with oil every time or every other time. Enjoy warm with some curry or a dal!


Political Reporter

Political reporter at the Courier

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