A.M. and I made- or tried to make- naan to go with our curry dish. A few mistakes on my part made for some rather creative naan… but hey, that’s beside the point.

My Curry Cuisine book calls it ‘probably one of the best gifts from the tandoor to humankind’ and I really can’t agree more: naan is other-worldly. There’s truly something magical about it- I don’t know what it is, but when it’s a bit crispy on the edges, soft on the inside, easily breaking apart so you can dip it in your curry sauce… perfection, right there. My attempt at naan resulted in some problems: I used 4 cups AP flour and 2 self-rising- which made these rise far too much- and then did not flatten them out enough to bake. Thus, I ended up with a sort of cross between naan and a biscuit… hence the name… naanscuits. Warm, with a bit of butter, you’d never know the difference. Maybe this could be some sort of new fusion Southern-Indian cuisine… hmm…

Naanscuits (Naan / Biscuit Cross)

Adapted from Naan in Curry Cuisine

Ingredients:

• 2 rounded tsp granulated sugar
• 2 whole eggs, brown, cage-free, organic
• 1 & 2/3 cups organic skim milk
• 6 cups organic AP flour (or, if you want to make the same mistake I did, use 4 cups AP flour and 2 cups self-rising AP flour)
• 1 & 1/2 tsp baking powder (make sure it’s fresh!)
• 1 tablespoon salt
• 3 & 1/2 tablespoons vegetable oil (I used organic canola oil; take your pick)

Process:

1. Preheat oven to 425 degrees F and place two nonstick baking/cookie sheets in oven to heat.
2. Whisk together sugar, eggs, and milk until the sugar has fully dissolved.
3. Place the flour in a large mixing bowl and mix in the salt and baking powder. Gradually pour in the milky mixture and mix with a rubber spatula. Knead lightly until a soft dough is formed, and don’t overknead. Cover with a damp kitchen towel for 15-20 minutes; set aside.
4. Pour in the oil and knead it into the dough. Scoop out the dough in tiny balls and roll them into small, flat rounds. Pull on one end to make a teardrop shape and place the naan pieces on the hot baking trays.
5. Bake for 5 minutes or until golden brown and fully cooked inside (mine took 15-20 minutes due to their odd thickness) and serve warm and yummy!

With some luck, yours will come out better than mine :) as mine as so odd and…. biscuit-y. But very good! Therein lies the important part… still tasty. Yes? yes. Right, A.M.?