If you’re going to serve an Indian meal, you need an array of chutneys, along with naan, rice and of course spiced masala tea!

No-Rise Naan

Makes 6 (medium-small) naan

2 T plain yogurt
1/2 T baking powder
3/4 c warm water, divided
2 c bread flour (the original recipe called for 1/2 whole wheat flour which was okay; but it made naan that was a bit dense)
1/6 t baking soda
1/2 t salt
1/4 t nigella seeds (optional)
2 garlic cloves, very finely chopped (optional)
1 T unsalted butter

Combine the yogurt, baking powder and 1/3 c of warm water in a small bowl and set aside for a minute or two.

Combine the dry ingredients, then add the yogurt mixture and remaining water. Knead to make a semi-soft dough. Place in a buttered bowl and let rest for 10 minutes, then knead again for a few minutes, followed by another 2-minute rest. (I actually let it “rest” for well over an hour before cooking it, and it was great).

Heat a cast-iron skillet over medium-high heat. Roll out tennis ball-sized pieces of dough on a lightly floured surface to approximately 10 inches.

You can also stretch the dough to the right shape with your fingers, kinda like tossing a pizza crust.

Put the bread on the hot griddle until you get a few bubbles on top, then flip. Total cooking time is about 2 minutes.

I experimented with freezing the dough and it works pretty well. But I think it would be better to let the dough not just defrost but also “rise” a little before shaping and baking it.

Yogurt Cilantro Chutney

Puree 1/4 c yogurt, 3/4 c cilantro, 1 T fresh lime juice and 2 small green Thai chiles in a blender or food processor until smooth, then stir in remaining 3/4 c yogurt. Salt to taste.

Spiced Masala Tea

Makes 4 1/2 cups

Boil 4 cups water and pour over 6 black tea bags and 5 crushed pods of green cardamom. Stir in 1/2 c evaporated milk and 5 t sugar.


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