I love Indian food. I had it for the first time with my husband when we were still dating in 2004. He took me to an Indian restaurant for one of our dates, and after my first bite, I was ready to marry him on the spot. I absolutely fell in love with the food I was eating…. and maybe him too…
My little world of baked chicken breasts and a baked sweet potato with a salad was suddenly shattered by amazing sauces and bean dishes. I discovered butter chicken, tandori chicken and yes… chicken masala too (which will be on my blog next!).
There were fabulous pikoras and dips which I never did learn the names of, and to drink, there was the most amazing beverage called a mango lassi. I thought I had died and gone to heaven. In fact, I think I even saw the robust, bronze statue of Ganesh sitting in the corner wink at me. Ya, it was that good. A fabulous, fabulous experience.
And then there was naan. Beautiful, bready, buttery, carb-filled, garlicy naan. I have never looked at bread in the same way since. It completed my experience that night and pretty much guaranteed the man sitting across from me another date. Whoever said that food is the way to a man’s stomach never understood the relationship a woman can have with her food.
But once I started eating clean, I left my favorite Indian dishes behind and designated them as cheat meals. I can tell you, that got old pretty quickly. So I finally decided it was time to clean up this delicious encore to a meal. While it doesn’t get bubbly like traditional naan, it tastes remarkably similar. In fact, my husband likes this version just as much as the restaurant variety, and I hope you will too!
YOU MIGHT ALSO ENJOY:
- 2¾ cups whole wheat pastry flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk (any type of milk, unsweetened - I used almond milk)
- ½ cup unsweetened apple sauce
- 1 tablespoon garlic powder
- Fresh cilantro for garnish (can also be mixed into the dough)
- In a large mixing bowl, whisk together the flour, salt, baking soda and garlic powder until well combined.
- Pour in the apple sauce and milk, stirring with a wooden spoon until it become too thick to continue. Then knead with your hands until you have a slightly sticky yet smooth dough.
- Break off pieces of dough and roll with a rolling pin on a floured surface. Keep in mind that the naan will hold whatever shape you roll it into, but it will double in thickness as it cooks (roll to about ¼ inch thickness if you want something the thickness of a slice of bread).
- Using a non-stick pan and an oil mister, mist the pan with oil and place a rolled piece of dough into the pan. Spray the top of it with a light coat of oil. Flip frequently until both sides are golden brown.
- Remove from pan and allow to cool slightly before serving.