The most meaningful part of Valentine's Day 2012 was definitely the afternoon Tall Drink of Water and I spent baking naan for the dinner we'll be part of on Tuesday evening. Not only is it totally fun to make stuff that isn't babies with someone you love, but it's also fun to share something tasty around the table with others.
If you're a friend of Indian Food, you've probably stuffed your face with this delicious flatbread many a time over dal or sag paneer, but did you ever consider making it at home? I'm a big fan of this recipe* over at The Fresh Loaf and have made it several times with much fun and success. While TDoW and I were rollin' in the dough (ha! bread-making joke!) I pondered aloud, "Why doesn't EVERYONE make their own naan?! It's so easy! And fun! And delicious!" (in between bites of a fresh piece from the oven). I feel the need to confess this bold statement on the web so that later, when I maybe have a life, you all can remind me of that one time that I thought everyone should make their own Indian flatbread from scratch.
"So what's the high demand for naan?" you might be thinking. Beyond sopping up delicious Indian food you probably never considered the value of such great bread, so people, get ready, 'cause the train's a comin'! The train that's making you a much bigger naan-fan!
While hanging out in Texas over the Thanksgiving holiday, my dear Father-in-Law (Uncle Dad) and his fabulous partner, M'Dear showed TDoW and me our new favorite use for naan while celebrating gratitude in all our lives. This post is for you, M'Dear!
If the hype wasn't enough, I give you. . . Naan Pizza! - So fresh, so easy, so yummy!
Here's how it works: whip up a batch of naan from The Fresh Loaf's fantastically easy recipe ahead of time. I usually make a big batch and freeze a few flatties. When you've got some thawed or fresh naan to work with (fully baked, mind you) top it with some of your favorite things, like you would a thin-crust pizza. Then throw it in the oven (on broil or 500°F) for just a couple of minutes (enough to melt your cheese). Voila! You have a beautiful, tasty, personal pan pizza, an excellent kitchen party entertainment plan for your guests and the ability to enjoy an Indian stable without the weird gastro-intestinal results.
Since Thanksgiving, I've made naan pizzas several times, always in the company of great friends (I think they taste better that way). Here's a few combos that are great:
Carmelized Onions, leftover holiday ham & gruyere cheese (for veggie version, you could totally sub pear in for ham and it would be tasty)
Basil Pesto, red bell peppers & goat cheese
Marinara Sauce, arugula, black olives and mozzarella
|For Valentine's Day, why not go heart-shaped? |
Tall Drink of Water was especially proud
of his dough-shaping skillz (yes, with a z).
*In between rolling out the dough and baking it, I like to brush each piece lightly with water and add a teeny bit of kosher salt. It makes the perfect pretzel-like pizza canvas. Just don't over do it on the salt!