Congratulations to Annette Van Blaricum of Wichita, winner of a $25 gift certificate to The Spice Merchant for submitting this international recipe.
From 2010-2012, Van Blaricum tutored two youngsters from India whose parents managed a hotel in Pratt. She found this recipe for the Indian bread known as naan on the internet and made it for them.
Naan is traditionally served as a “wrap” for grilled meat or used to mop up curries and other saucy dishes. Van Blaricum notes that it’s also delicious with jam, jelly or honey. Because it contains a fair amount of butter, the bread will keep for several days if stored properly.
If you have an international recipe you’d like to submit, send it to: The Active Age, 125 S. West St., Suite 105, 67213; or email joe@theactiveage.com.
Naan
2 tablespoons warm water
1 package quick-acting yeast
1 teaspoon white sugar
½ teaspoon baking powder
½ teaspoon salt
2½ to 3 cups plain flour
¾ cup thick, plain yogurt
4 tablespoons melted butter, plus more for brushing
1 egg, beaten
Directions:
Stir together first three ingredients in a small bowl. Place flour, salt and baking powder in a larger bowl and make a well in the middle. Add yogurt, melted buter, beaten egg and the yeast mixture to the well. Mix well, adding more flour as needed to make a smooth ball. Knead dough 5 to 8 minutes. Cover with a slightly damp cloth and let dough rise in a warm place for 1½ to 2 hours.
Preheat oven to 500 degrees. Divide the dough into 8 pieces. Roll out into flat oblong shapes. Place 2 or 3 on a greased sheet pan and bake for three minutes on top shelf. Remove and brush with melted butter.
