Homemade Naan

I've been a huge lover of naan since the first time I had it at an Indian restaurant, so many years ago. As my first foray into Indian flatbreads, naan has always held a special place in my world.  While traveling in India, I was first introduced to the amazing variety of other flatbreads made throughout the country - parathas, chapati, roti, dosas. My first roadside paratha in the mountains of northern India on my way to Rewalsar may just be my most nostalgic memory of food in India (amongst an endless array of memorable moments). But at home, I always come to this simple naan recipe when I'm making Indian food. Maybe someday soon, I'll learn to make some more types of Indian flatbread, and share them with you as well. 

Last week, I shared my go-to recipe for making Chana Masala at home, something we tend to do on a surprisingly regular basis. It comes together in about 30 minutes, and always satisfies a craving for Indian flavors. If you're looking for something to serve alongside your naan, check it out! 

This gorgeous little wooden rolling pin was a gift from my sweet Aunt Therese, and is my go-to for rolling little things like flatbread. But you definitely don't need a dedicated roller to make this recipe! Any rolling pin will work, as will a flat sided bottle like many wine bottles. You'd be surprised what magic a bottle can create! 

Whether you're craving to re-create your favorite Indian restaurant meal at home, or exploring new flavors for the first time -- this naan recipe is a simple way to serve a classic at home! 

Homemade Naan 

1 Tbsp active yeast 

1 cup warm water

1/4 cup sugar 

3 Tbsp plain yogurt (or milk!) 

1 egg 

2 tsp salt 

1/2 tsp baking soda 

4 cups all purpose flour (or half and half all purpose and whole wheat) 

optional: minced garlic & melted butter 

• In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for about 10 minutes, until the yeast starts to foam a bit. 
• Add sugar (minus that pinch!), yogurt, and egg then whisk until combined. 
• Add baking soda, salt, and flour and stir with a wooden spoon until the dough comes together. If your dough is really sticky, you can add some additional flour (up to about 3/4 cup). 
• Turn dough out onto a lightly floured counter and knead for about 8 minutes. 
• Place dough in a lightly oiled bowl and cover with a damp towel. Let rise in a warm place for about an hour, or until the dough has doubled in size. 
• Give the dough a good punch, and knead in the garlic if you're planning to use it. 
• Pinch off a small handful of dough (about the size of a golfball, or a little larger) and roll into a ball. Place in a lightly oiled 9x13 pan, or on a baking sheet. Repeat until you've made balls with all the dough. 
• Cover the pan with that damp towel or plastic wrap, and let rise for another 30 minutes.  
• As the last step before you plan to eat, roll each ball into a thin circle and cook in a dry pan over medium high heat for 2-3 minutes on each side, until the bubbles are golden brown. 
• If you'd like to butter your naan, brush each side with a little melted butter butter after cooking. 
• I like to keep the warm naan wrapped in a towel while cooking the rest, which keeps them warm. 

Chana Masala

When it comes to comfort foods that warm my soul on a cool rainy Portland evening, the spiced dishes of India are one of my many go-tos. For a long time, I was hesitant to try my hand at cooking Indian food, because it seemed like a lot of work. While there is a long list of spices in almost every recipe, and many Indian dishes benefit from a slow simmer all day long - you can still make great Indian dishes in a short amount of time and with a small collection of spices on hand. Chana masala and palak paneer are my two favorites to make at home, so I thought it was high time I share those recipes with you fine people! 

One of the biggest ways to create great flavors in Indian dishes (and plenty of other cuisines as well!) is to start with whole spices. Once spices are ground, they start to go stale and lose their flavor really quickly. So if you're not constantly buying fresh ground spices, it's likely that all those spices you have hiding away in a cupboard are nowhere near as flavorful as their freshly ground counterparts. 

This may seem overwhelming, and like a lot of work... but I promise it isn't! And the flavor power you'll notice will totally rock your world and make it all worthwhile! The two best ways to grind spices are in a mortar and pestle (aka free therapy, and a great stress reliever after work!) and in a coffee grinder. Grabbing a cheap coffee grinder at a resale shop and keeping it on hand just for spices works great. Just give it a quick wipe after use to keep the flavors separate. 

If you get really excited about grinding spices, like we have in our kitchen... there are a ton of ways to make it easier on yourself. Just start by buying all the spices you're able to as whole spices. Then, I grind them up and keep a small amount of ground spices that I've ground myself on hand for quick and easy additions. That way it doesn't feel like a chore every time you cook. You got this! 

So, about that chana masala. If you've never had it before, chana means chickpea and masala is the name used for spice blends. So chana masala is chickpeas cooked in a highly spiced sauce, which is made mostly of tomatoes. To make it, all you need are those chickpeas and tomatoes, and your mega flavor powers of some spices, garlic, ginger, and onions. 

I love making homemade naan to serve alongside my Indian dishes, so I'll be sharing that recipe with you next week! It's a yeasted dough so it does take some time to make, but the hands-on time is relatively little! Rice always makes a great accompaniment as well, and will cook easily in the time it takes to whip this dish together. 

Chana Masala

1 Tbsp whole coriander seeds 

2 Tbsp whole cumin seeds 

1/2 tsp cayenne 

1 Tbsp turmeric

1 Tbsp paprika 

1 Tbsp garam masala (or curry powder in a pinch)

2 Tbsp vegetable oil, butter, or ghee 

2 medium onions (or 1 big one!), minced 

3 cloves garlic, minced 

1 Tbsp grated fresh ginger

1 Tbsp amchoor powder, or 2 Tbsp lemon juice

28oz can diced tomatoes (or about 2lbs fresh tomatoes), pureed 

4 cups cooked chickpeas 

• In a small frying pan over medium-high heat, toast whole coriander and cumin seeds until they become fragrant (a few minutes). Add cayenne, turmeric, paprika, and garam masala and toast for another 30 seconds, or until fragrant. In a clean coffee grinder or mortar and pestle, grind the spices. Set aside. 
• In a large deep pan over medium heat, heat the oil. Add onions and cook, stirring occasionally, until they are translucent. Add the garlic, and continue to cook until onions have started to turn a golden brown.
• Add the spices you set aside and stir just until they coat the onions before moving on to the next step. 
• Add ginger, amchoor or lemon juice, and pureed tomatoes. Simmer mixture for about 10 minutes, until the tomatoes have thickened a bit. 
• Add chickpeas, and continue cooking for 10-15 more minutes. 
• Serve with rice or naan! 

Herbed Potato Kale Soup

I've been hearing more and more about the concept of "souping" lately, where folks go about trying to cleanse their bodies by eating nothing but soups for a set period of time. Word on the internet is that souping is the new juicing. Going on a juice cleanse was never something I would even remotely consider (let's be real... I would not be pleasant if subjected to eating nothing but liquid for days on end, and I honestly don't think that's a healthy thing to do to your body). Souping, on the other hand, is something I could definitely get behind! 

Our bodies need whole foods, and plenty of fiber. While vegetable juice can be great for getting a massive amount of micronutrients into our bodies, we need the rest of the veggies to fully nourish ourselves! Plus, soups made with wholesome broths allow us to pack in a whole new level of nutrients! 

I was inspired to make this soup after reading about a similar one on Pinch of Yum. Of course I had made potato soups and I had even made kale focused soups (hello greens!) but I couldn't imagine how I had never thought to combine the two! The potatoes give this soup a level of heartiness that is hard to reach when you're focusing solely on the greens, and the kale adds an oomph of nutritional power along with that beautiful color! 

The result is a satisfyingly creamy soup that is totally good for you, and sure to please just about everybody! This is the type of dish that would open someone's eyes to trying kale if they might not otherwise be open to it. While my food tastes are pretty wide, I still hold to my guns when it comes to a commitment to making vegetables delicious. I know they're good for me, but we'll never change anyone's mind about actually eating plenty of them unless we make them awesomely satisfying! 

So make yourself a big pot of this hearty soup! Serve some for dinner tonight, and pack the rest away in the fridge or the freezer for one of those nights when you just don't want to spend any time in the kitchen! 

If you're in need of adding a bit of protein and making this a totally complete meal, might I suggest tossing in some crumbled and sauted Italian Seitan from Upton's Naturals! The flavors match wonderfully, and you'll be feeling even more satisfied after the meal! 

Herbed Potato Kale Soup 

4 Tbsp butter (or bacon grease!)

1 medium onion, diced 

6 medium potatoes, cubed 

4 cloves garlic, minced 

2 tsp dried rosemary 

1 tsp fennel seeds 

2 cups kale, roughly chopped (or more!) 

8 cups chicken or vegetable broth 

2 cups whole milk 

salt & pepper to taste 

optional: Italian or other flavored Seitan, crumbled and sauted 

• In a large stockpot over medium heat, melt the butter then add the onions and potatoes along with a dash of salt and pepper. Saute, stirring occasionally, until the onions are translucent. Add the garlic, and continue to cook and occasionally stir until the onions start to brown just a bit (a few additional minutes). 
• Add the rosemary, fennel, kale, and broth to the pot, and give it a stir to incorporate everything. Let the soup cook for about 10-15 minutes, until the potatoes are soft. 
• Using an immersion blender (or pouring the mixture into your regular blender), blend the mixture until it is super smooth. 
• Add the milk, and any additional water or broth if you'd like the soup a little thinner. Return the soup to a gentle simmer, then serve. 
• Optionally stir a bit of cream into each serving if you like your soups on the creamier side, and toss in some sauted seitan for protein.