This is my variation of traditional Indian naan bread, I make a few times a year usually with meals that you would least expect it. Its wonderfully delicate and flavorful. Its almost like a savory doughnut somewhat reminiscent of fried dough. I started making this a few years ago because, in my home “Everything bagels” are usually consumed in bulk and if ever there is only one left, it starts some trouble. The boys especially LOVE those bagels so they of course appreciate this bread. Its seasoned with onion flakes or powder (depending what I have on hand that day), poppy seeds, sesame seeds and a bit of garlic mince and then lightly fried in flavorless oil. For this supper I served it with tempura chicken. It was especially delicious with the apricot and jalapeno chutney, of course its also quite good all by its lonesome.
“Everything Bagel” Naan Bread:
- 3/4 cups warm water
- 1 1/2 teaspoons yeast
- 1/4 teaspoon salt
- 2 teaspoons minced garlic
- 1/2 teaspoon onion powder (or 1 teaspoon onion flake)
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon sesame seeds
- 1 3/4 cups flour
- Lard, Tallow or Oil for frying
In a bowl combine water and yeast. Stir to combine. Add remaining ingredients stirring in the flour little at a time to prevent major lumps. Once all the ingredients are combined allow to rest at room temperature until doubled in size. At this point you can prepare the bread or refrigerate it until needed. (up to 2 days)
In a medium sized skillet heat up 2-3 tablespoons of oil over medium high heat. (you can also prepare it in a dry pan but it will not have that doughnut like quality) Divide the dough into 4-6 portions. Flour slightly if needed to prevent sticking. Pat the balls flat in between your hands or roll them out on a floured surface with a rolling pin. Pan fry each portion on both sides 2-3 minutes or until golden brown. To keep warm cover with a barely damp towel and place in a 100 degree oven until needed.