If I knew how easy it was to make naan bread I would have done so ages ago. It is so much nicer than store-bought and I am going to play around with flavours. You can add seeds, use garlic butter or even herbs when you make yours.
There is a Yiddish Proverb which goes der mentsh trakht un Got lakht. Translated this means “man plans and G-d laughs”. But during the second week in February in South Africa it was more like man plans and Eskom laughs. Eskom supplies electricity to the entire country and has no competition. It is State run and the company is in debt. During the State of the Nation address, our President announced he planned to split the company into three which in no doubt will result in retrenchments. The organisation is top-heavy, so it is about time they cut back on staff. No sooner had this been announced than rolling blackouts began. The reason given for this was that the coal was wet from the rains! I however think it was a political ploy. My plan of writing a blog post a day went out of the window.
My main priority when getting into work at 7am was to get my orders processed. Our power shutdown varies each day depending on what stage we are at, and the day of the week. In one day we were directly affected by three lots no electricity of 2 and a half hours each time. But, in Johannesburg, their power was out every morning from 8am until 12.30pm. Meaning I had to get my orders in before 8am in order for them to be processed and sent down on the truck which leaves at 12pm. Do you have power outages where you live?
Click on the links for conversions and notes.
- 200mls milk
- 1 egg
- 18g fructose
- 375g flour
- 3.75mls baking powder
- 2.5mls salt
- 25mls canola oil, plus extra for your hands and work surface if necessary
- Place a lined baking tray into the oven and preheat the oven to 220° Celsius
- Pour the milk into a jug and add the egg and the fructose
- Whisk until everything is combined and the fructose is dissolved
- Place the flour, baking powder and salt into a mixing bowl
- Use your hand to mix, and then continue mixing while you gradually add the liquid
- Once a dough has formed, knead gently and when soft, cover and rest for 30 minutes
- Add the oil and gently knead it in until incorporated
- Pull off a small piece of the dough and roll into a ball *
- Oil your hands and work surface if necessary
- Flatten and stretch until thin, trying to get the traditional tear shape
- Place into the oven and bake for 6 minutes
- Remove and leave to cool on a wire rack while you carry on shaping and baking **
** I found it easier to do two at a time
You can make these in advance. To reheat, brush with melted butter and heat on a griddle pan for a minute each side