Naan

Flatbreads are fun. I really quite like a bit of a sour bite in mine, though, as you can tell from my previous Sourdough Pita. So really, aren't naan and I destined to be together? Well, perhaps not, but I am a fan. And it's quite simple.

What's not quite as simple is cooking it in the bottom of an oven, right next to the element, and keeping things going so that the oven isn't on any longer than necessary. Fortunately, that's easily solvable by having two sets of hands. One person rolls and brushes on the butter while the other keeps the one in the oven from burning. Then one rebutters and folds while the other is putting the next naan in the oven. Rinse and repeat. Very nice.

But don't let me keep you waiting.

Naan
makes 4

2 cups ap flour (I've found that I like to use about 10 ounces)
1/2 teaspoon salt
1-1/8 teaspoon yeast
4 tablespoons melted butter, divided
3/4 cup yogurt

1. Mix together flour, salt, yeast

2. Pour in 2 tablespoons butter and yogurt

3. Mix until it comes together in a ball

4. Knead for 10 minutes on a floured surface, adding flour as necessary (don't shortchange the kneading)

5. Let rise for an hour and a half in a lightly greased bowl, covered

5.5. Put a baking stone on the bottom rack of the oven and preheat to 500°F

6. Divide into 4 balls and let rest and plump for 20 minutes

7. Roll out the naan one by one into 8" ovals

8. Brush with melted butter (side note, you can put herbs or garlic into the butter, yum!)

9. Bake for ~3 minutes, give or take, until beginning to brown

10. Brush with a titch more butter, fold and put in a towel lined basket

Lentil Salad

So, last night Chris and I were looking for something to eat with bratwurst and bread, and upon seeing lentils in the back of the pantry cupboard, we decided that we needed to do something with them. Chris proceeded to find the following recipe somewhere, and it was amazingly delicious.

The vinegar helped it stand up to the big taste of the brats, and the onions helped the salad stay complementary ('cause who doesn't like some onions with their brats?). The carrots didn't stand out too much, but they were very pretty and certainly worth adding. Not to mention, I think they were hold more of their own when I eat the leftover salad for lunch today.

Without further ado, here's the recipe.

Lentil Salad

1/2 c. lentils, cooked (and drained if necessary)
1 carrot, minced, sauteed until tender
1/2 medium red onion, minced, sauteed until tender
glug of EVOO
1 T red wine vinegar (or 1/2 T each red wine and white vinegar)

Mix it all together and serve at room temperature.