Naan for Sandwiches
Naan is commonly used to pick up bits of food or soak up the delicious liquids found in Indian cooking. It can also be used for sandwiches. A piece of naan can be cut into 2 pieces and used like bread slices to make a traditional sandwich. I like to fold the large piece of naan around sandwich ingredients. Serving it open face with toppings is also an option.
Whole Wheat Naan
½ teaspoon yeast
½ teaspoon sugar
2 tablespoons of very warm water (between 105 to 110 degrees F.)
½ cup of whole wheat flour (I used Wheat Montana Prairie Gold. It is milled finer than many whole wheat flours.)
½ cup of white flour (Depending on the amount of moisture in your flour, you might need a bit more when you are kneading the dough.)
½ teaspoon baking powder
½ teaspoon salt (or to taste)
3 tablespoons of water
3 tablespoons of yogurt (I used Fage.)
4 teaspoons of oil (I used canola.)
Melted butter or ghee
In a small cup, stir together the yeast and sugar. Add the warm water and stir, while you work with your other ingredients. When the yeast is ready, it will have bubbles on the top. This usually takes 5-10 minutes at my house.
Stir together the white flour, whole wheat flour, baking powder, and salt in a medium size bowl. Add the water, yogurt, oil, and yeast mixture. Stir it up until a dough ball forms. I like to knead right in the bowl, since I hate cleaning counters! Knead the dough until it is a smooth and elastic ball. If it is too sticky, add white flour, one teaspoon at a time, and knead the dough until it smooths out. When the dough ball is smooth and elastic, add a tiny bit of oil to the bottom of the bowl, roll the dough ball in it, and grease the sides of the bowl. Now, cover the bowl with a clean towel and put it in a warm place for about an hour. This will allow the dough to ferment slightly.
After an hour, divide the dough into eight balls. Roll them out until they are about as thick as pie crust, more or less. You may roll all of them at once and keep them covered on waxed paper or parchment paper. I like to roll them one at a time, but sometimes that gets a little hectic when I am rolling and cooking. Then, in a very, very hot iron skillet, place one piece of rolled out dough. Cook it until bubbles start to form and dark places appear on the dough. The dough will lose its gloss, too. Flip it, and do the same to the second side. Remove from the pan, then brush both sides with melted butter or ghee. Put the naan into a tortilla keeper, or use your favorite method for keeping them warm.
Ideas for Naan Sandwiches:
*Naan with hummus, thinly sliced peppers, tomatoes, and sweet onions.
*Naan stuffed with quinoa, veggies, walnuts, and cheese.
*Eggplant slice roasted with olive oil and folded into a warm naan with spinach artichoke dip and basil leaves.
*Naan with lamb burger, shredded lettuce, onion shreds, and cucumber sauce.
*Naan with smoked salmon spread, thinly sliced smoked salmon, peppadews, and spinach leaves.
*Apple slaw and pulled pork folded into a warm naan.
Warm naan is a slice of paradise. The good thing is that you don't have to go outside of your house to enjoy it. Easy to make, cost effective, and so, so delicious, it is well worth learning to make at home. Enjoy some naan on hearty sandwiches, or serve it open face with a spread.
Related links: The Related Link below this article may be of interest to you. For other naan recipes and ideas, visit the BellaOnline Indian Food Site.
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