NAAN

 

Forty years ago I watched Daljit Gill make a huge stack of chappatis for us; eventually her husband Charan who used to be a social worker colleague of my husband, made a name for himself as a Fraser Valley social activist and politician. The Gills had a gift for seemingly effortless hospitality and they graciously hosted many of the Prince Rupert parties. It was at their place in Surrey we gathered again a few years later after our group scattered around the province; each one of us looking for sunshine. Isolation and the Rupert rain that brought us together ultimately separated the group. I still crave Daljit’s curries and chapattis, and even though I watched her once from beginning to end I could never make a decent chapatti.

Along comes Eva and she announces she made naan. Naan is not Daljit’s japati, but it turns out it is every bit as good as that. The first time I made it we ate it with kocsonya. But to give the naan justice, it should really be eaten with a spicy sauce; it is the perfect bread for dunking and wiping the plate clean. For someone who claims not to eat bread, Eva sure knows a thing or two about making bread. This is not the first time either, Eva’s egg bread just keeps on giving.

 

1-3/4 cups flour

1/2 tsp sugar

1 Tbsp milk powder

1/2 tsp salt

1/4 tsp instant dry yeast

3/4 cup lukewarm milk

 

• Combine the flour, sugar, milk powder, salt and instant dry yeast in a bowl.

• Add the lukewarm milk and stir to combine.

• Kneed for 5 minutes until the dough is smooth and elastic Dough is rather tacky.

• Cover with plastic wrap and allow dough to rest for two hours in a warm place.

• Turn out the dough on a floured surface and divide into four equal portions.

• On lightly floured surface roll each ball into thin flat sheets.

• Lightly brush the tops with olive oil, cover and let rest for 30 minutes.

• Slowly heat a non stick fry pan on medium heat.

• Add one of the naan to the fry pan with the oiled side down.

• Let it cook until golden brown spots appear.

• Turn it over and cook until the other side looks the same.

• Remove and stack on a plate. If you have ghee, brush some on the top.

• Keep warm wrapped in foil or serve immediately.

 

Eva baked her naan on the barbeque replicating a tandoori oven. You may find her instructions here.