I know you usually serve pita with hummus but I like it with naan. If I am making a salad or meatballs or falafel, I make pita. Otherwise it is naan. I make so much naan that I once thought of having a tandoor sunk in my backyard. I saw this recipe on one of my favorite blogs a few days ago:
http://ourforesthaven.blogspot.com/ If you haven't checked out Donna's blog yet, do yourself a favor and go there. She and her husband live out in the woods in Maine with quite the unusual animal family. Each and every one of them is entertaining, especially their two pugs, Norman and Douglas. However, they are not in Maine right now. They happen to also own land in Tok, Alaska. They packed up the pugs and in their truck, towing their big trailer, drove all the way from Maine to Alaska and are staying there all summer working on their land. I won't give away anymore of the story but it is very enjoyable to say the least. She has some very good recipes too!
Place 1 C. water and 3 T. milk in the bowl of your mixer. Add 2 1/4 tsp. yeast, 1 T. sugar, 2 tsp. salt and 1/2 tsp. baking soda.
Add 1 egg.
Add 1 tsp. granulated garlic.
Gradually add 4 C. flour and knead until you have a nice smooth ball of dough.
Place the dough in a greased bowl and let rise until double.
Split the dough in 2 and roll it into equal size balls.
Cut off pieces and roll into golf ball sized pieces. Place them on a cookie sheet, cover with a tea towel and let rise for about 30 minutes.
Roll each ball out until very thin.
They will be the size of pancakes.
Brush a cast iron skillet with oil and heat over medium heat.
Click on any of the pics to enlarge. You want the tops to bubble.
Flip them over when they look like this on the bottom.
As the second side cooks, brush the browned side with garlic butter.
I cut each naan into quarters and served them with homemade hummus, celery and carrots.
This made over 2 dozen naans and I will show you what else I served them with tomorrow. A killer recipe!
