OK. Here It Is. And This Is Just The Beginning. More To Come.

I'm still on my Indian kick, so I decided to make Naan, a leavened Indian white flatbread.

First, I mixed my dry ingredients:
4 cups flour
1 TB sugar
1 TB baking powder
1/4 tsp baking soda
1/2 tsp salt

I made a well, then added in 2 eggs, stirring them into the flour mixture.

Next, I added in 1 cup of milk, in a slow, thin stream,
stirring constantly until ingredients were well combined.

Knead the dough for about 10-15 minutes, until it's nice and smooth.

Gather the dough into a ball and place in a bowl.

Cover with a towel and let dough rest in a warm, draft-free place for about 3 hours.

Three hours later...
pretty, smooth dough.

Mr. Hawthorne always likes to help out in the kitchen, so he offered to slice the naan into 6 equal portions.

Place two large ungreased baking sheets into the oven and preheat to 450 degrees.
Place the naan on the preheated sheets and POP back INto the oven.

(Gee, I'd forgotten SandySpeak.)

Here's my naan puffing up inside my oven.
Cook about 6-8 minutes, or until bread is firm to touch. Then place under broiler for a minute or two to brown the tops slightly.

Wallah! Naan.

I cooked the back set a bit more than the front.

Here's my mise en place for my Paneer Naanini.

At the top, I have my naan, turmeric, salt, home grown red peppers, frozen peas, chopped red onions, and chopped tomatoes.

Bottom right is my home-made paneer.
Bottom left is chopped spinach.

Chop the paneer into cubes.

Heat peanut oil in skillet and add onion, tomatoes, and peas.












Cook, stirring occasionally, until onions are soft.

Isn't this pretty?

Next, add in the spinach.

Chop up the red peppers.

Add in the chili flakes, turmeric, and salt.

ACTION SHOT!

And here's the filling.

Slice the naan in half.

Looks like two little foot prints.

Spread the filling over the slices of naan and put the cubes of paneer on top.

Saute in butter.

Slice the naan into yummy little pieces.