This is the time of year I live for. Autumn is unequivocally my number one, all-time favorite season.
But it’s not because I can now bake with pumpkin (is there a law against baking with pumpkin all year round? It’s in a can and the price doesn’t change seasonally, so…yeah) or drink hot beverages. I very rarely, if ever drink hot beverages, so when everyone in New England blows a gasket about pumpkin spice lattes at Dunkin’ Donuts I just kind of blink and shrug and go about my business.
Autumn holds a cache of delightful childhood memories, and every year I can’t help but feel them bubble forth as the leaves change color and the temperatures drop. The only seasonal decorations I own are for autumn, (thanks, Mom) which makes my husband very happy, as he does not understand the need for them in the first place. Weirdo.
Autumn (I hate calling it fall) is a time for comfort food, foods I gladly eat all the time, even when it’s “seasonally inappropriate” <–whatever that means.
When I made this hearty tagine, I knew wanted a warm, bread-y accompaniment. Like the kind of bread you want to wrap yourself up in and take a nap. Well, that’s what I’ve got for you today, as long as you don’t mind the dreamy shallot smell and sea salt.
Naan that’s just a touch crispy on the outside, pillowy soft on the inside and studded with shallot bits and sea salt crystals for tiny bursts of flavor.
Warm naan + nap = best afternoon ever.
One Year Ago: Roasted Banana Pancakes with Peanut Butter Chips
- ¾ cup milk (I used 1%)
- 2 ¼ tsp (or one packet) active dry yeast
- 1 tsp sugar
- 3 ½ cups all-purpose flour, plus more for kneading
- 1 tsp salt, plus sea salt for sprinkling
- 2 medium shallots, finely diced
- 1 cup sour cream or plain yogurt
- 2 Tbsp vegetable oil
- Heat the milk in a microwave safe bowl or cup for about 20-30 seconds. You want the temperature to be about 100 degrees, or warm to the touch, but not hot. Whisk in the yeast and sugar and let stand for about 10 mins. It should get nice and foamy.
- In a large bowl, whisk together the flour and salt. Once the yeast mixture is bubbly, add it into the flour, along with the shallots, sour cream or yogurt and oil. Mix the dough until it is blended, but shaggy.
- Turn the dough out onto a lightly floured surface and knead, adding extra flour as necessary, until a smooth dough forms, about 5 mins. Lightly grease another large bowl and place the dough in it. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down on the floured surface and divide it into 10-12 equal pieces. Roll each piece into a ball, then cover with the kitchen towel and let rest for another 10 mins.
- Meanwhile, heat a large skillet over medium high heat and lightly coat with olive or vegetable oil. Working with one piece at a time, stretch or roll the dough out with a rolling pin to ¼” thickness. Sprinkle with sea salt and press to make sure it adheres to the dough. Cook until lightly blistered, puffed and cooked through, about 2-3 mins on each side. Transfer cooked naan to a plate while the others cook. Serve warm and enjoy!
Adapted from Food & Wine
This post has been submitted to Yeastspotting!