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Kurt Nordstrom's Journal
25th October, 2008. 11:59 pm. Twitter Updates for 2008-10-25
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Originally published at Frequency of the AfroSwede. You can comment here or there.
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24th October, 2008. 11:59 pm. Twitter Updates for 2008-10-24
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23rd October, 2008. 11:59 pm. Twitter Updates for 2008-10-23
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23rd October, 2008. 6:11 pm. Naan(esque) Bread Recipe
So…I found a recipe for naan and modified it a bit. I think it turned out pretty good, so I’m sharing it here. I’m not experienced enough to really judge how authentic this is, but I like it.
Ingredients:
- 3 cups flour (I use home-ground whole wheat, but white should be fine)
- 3/4 cup very warm (not too hot!) water
- 1 package yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/4 cup softened butter or shortening (I actually use country crock…basically, you need some fat in there — for real authenticity, use ghee)
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3 tablespoons plain yogurt
Plan of Attack:
- Get a mixing bowl. Add 2 cups of your flour. Add your salt. Mix it up. Put the rest of the flour aside.
- Combine the warm water, the sugar and the yeast in a glass. Mix it up. Cover it with flour or a towel and let it proof for 10 minutes. Make sure the container is tall enough to accommodate all of the yeast foam that’s gonna form here.
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Add the yeast/sugar/water mixture to the flour, add the shortening, add the yogurt. Mix it up and add the rest of the flour slowly until you have a good dough consistency. Get your hands in there and start kneading. Knead for about 10 minutes or so. Add more flour if it is too sticky. Work it until you have a nice, resilient ball of dough.
- Take the dough ball out of the mixing bowl, lightly oil the bowl and roll the dough ball around in there to coat it. Then cover it with a towel or something and put it someplace warm for an hour. I like to put a cup of water in the microwave for about 3 minutes, and the set the dough in the warmed microwave.
- Let the dough rise for about an hour or until doubled in size. Standard bread stuff here.
- Take it out, punch it down and knead a few more times. Break off golf ball sized pieces and roll them flat on a floured surface. You can cook them in a skillet, on a baking stone, or over a grill. Just do it till they’re browned and puffy. Make sure you cook ‘em on both sides. Takes maybe 3-4 minutes a side.
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They’re really really good if devoured immediately, but I will make a few in the morning and take ‘em to work with me for lunch and they’re still good. It’s awesome with a little butter, or some hummus.
Originally published at Frequency of the AfroSwede. You can comment here or there.
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22nd October, 2008. 11:59 pm. Twitter Updates for 2008-10-22
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21st October, 2008. 11:59 pm. Twitter Updates for 2008-10-21
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20th October, 2008. 11:59 pm. Twitter Updates for 2008-10-20
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19th October, 2008. 11:59 pm. Twitter Updates for 2008-10-19
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18th October, 2008. 11:59 pm. Twitter Updates for 2008-10-18
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17th October, 2008. 11:59 pm. Twitter Updates for 2008-10-17
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