Grant McWilliams

Food Naan and non-naan

Naan and non-naan

I've said this before and I'll say it again - simple things are sometimes harder to cook than complex things. If you have a lot of ingredients in a dish you can usually recover it if something goes wrong. If you only have 3 ingredients (like some breads) it may be difficult to master a recipe. To drive this point home Julia Child after having attended and graduating from Le Corden Bleu went through 200lbs of flour trying to make a decent baguette and failed. It wasn't until she got invited into a boulangerie and saw the tricks could she pull off a decent baguette at home. Baguettes if you don't know have 4 ingredients and one of those is water.

I've mastered making pita at home but for Indian dinners we really want naan. So far I've been a complete failure making naan. The last dinner we had I made both naan and pita and in case the naan wasn't right - we ate the pita. A local restaurant gave me a tip - they cook it twice, once in the oven and once in the tandoori. I don't have a tandoori and I never will but this gets me closer.

So I'm here to say that I'm going to figure out naan. To start things out right I just bought 20lbs of Chapati flour that Indians use for making Chapati (of course,) Roti and Paratha. I've heard it's also good for making naan, we'll se about that.

The way I figure it I have enough flour to screw naan up 40 times which might be what it takes. I hope I don't have to use as much a Julia Child did but I WILL figure out naan.

P.S. Before emailing me links of naan recipes please try them. I've tried many and they all make glorified pita. If you however have been successful in making naan then by all means drop me a line.

Food Naan and non-naan