NAAN 

(adapted from Meera Shodhu, NYT Magazine) 

This is really, really lovely and is wonderful to accompany any curry or stew. Easy and tasty.  Once you make your own, you'll never want to buy commercial naan again!

Prep and Cooking time:  90 minutes (including raising time)
Serves: 4-6 servings
Utensils:  Large mixing bowl, measuring spoons, cutting board, skillet, spatula

INGREDIENTS
4 cups all-purpose flour or 500 grams
2 Tbsp neutral oil, like canola, plus 1 tsp more
4 Tbsp whole-milk yogurt (non-fat works too)
1 packet of active dried yeast, or 7 grams
2 tsp sugar
2 tsp kosher salt
1 level tsp baking powder
1 cup whole milk, warmed (2% is good too)

PROCESS
1.  Put flour into large mixing bowl.  Make a well in the middle.
2.  Add 2 Tbsp oil, yogurt, yeast, sugar salt and baking powder.
3.  Use your fingers to combine ingredients until they resemble crumbs.
4.  Add warm milk in splashes (small amounts), mixing until it comes together in a dough.
5.  Put dough on a clean, well-floured cutting board.  It will be sticky. 
6. Flour your hands well and knead dough for 5 minutes or so, then scrape off your hands and knead again, making it into a round ball.
7.  Rub a tsp of oil over exterior of the dough, and place in clean, oiled mixing bowl.
8.  Cover with dish towel.  Place in warm spot to rise for 60 minutes or until doubled in size.
9.  Using knife, divide dough into 12 pieces.
10. Take each piece, roll into ball, and flatten between your palms.  Lightly dust dough with flour and roll each piece into oval about 5"x8".  (At this point you can refrigerate dough balls or flats for a few hours or until ready to use)

11. When ready to cook, place large saute pan over medium-high heat and allow to get hot. (cast iron is very good to use)
12. When hot, cook one naan in it for 30-40 seconds on one side, or until it begins to bubble.
13.  Use spatula to flip over and cook other side for about 30 seconds making sure it doesn't burn.
14.  Flip naan one more time and press on it lightly with spatula for 10-15 seconds. 
15.  Remove cooked naan to warm platter and keep in low oven or wrap in foil.
16. Repeat and until all naan is cooked.  Cooked naan freezes well. 

NOTES:  The dough can be made ahead and refrigerated overnight.  Make sure you bring it back to close to room temp before you put it in the not skillet.  No fat is needed to cook the naan, but ghee or butter is nice to warm it in just before you serve it.  We also like to sprinkle the naan with little black poppy seeds.

Frittata - basic recipe

FRITTATA –BASIC RECIPE

(adapted and original by H&I Jackson)

This recipe is ‘basic’ as it gives proportions and some suggestions for content and flavor.  Contents can vary but proportions should probably stay about the same with the exception of filling.  More filling produces a less egg-y dish.

Serves: 4 to 6 for light lunch or dinner

Prep Time: 10 minutes (if filling already prepared)

Prep Time for preparing filling: 15-20 minutes including cutting to dice or coins, roasting,

           steaming or other cooking preparation before using in frittata.

Cook Time: 10-12 minutes on top of stove to set, 1-2 under broiler to finish

Cooking utensils:  10 inch wide, 2 inch deep oven proof pan, medium bowl, mixing tools

INGREDIENTS

    8 extra large or jumbo eggs (more eggs if smaller)

**1 cup of previously cooked filling (1 ½ cups or more if uncooked esp if using greens or

      bulky  veg like eggplant or summer squash)

    1/2  to 3/4 cup of cheese (mixed parmesan and gruyere or comte) or any strongly

       flavored cheese)

   Butter for lining cooking pan

   Salt and pepper to taste

**If you are cooking a filling allow 8-10 minutes for roasting large diced or coined vegetables such as green beans, eggplant, carrots, potatoes, or squash.  Watery vegetables such as zucchini are less desirable.  Tomatoes, however, are great! Broil them for a couple of minutes or put in uncooked as they will cook along with the eggs.  Greens such as rapini, kale, chard or spinach should be steamed or cooked as they give up water in the cooking process and will make your frittata watery if used raw.  Keep filling pieces small for easier eating.

PROCEDURE

Turn oven broiler on

In medium bowl, whip eggs with fork/whisk only until uniform in color and texture and a

        bit airy. 

Add filling and cheese to eggs and stir until uniformly distributed

Butter heavily the bottom and sides of a 10-inch oven-proof pan or skillet.    

Pour egg/filling/cheese mixture into pan or skillet and set over low to medium heat.  You

        may need to rotate or move pan slightly during cooking process so sides cook

        evenly and center  bottom doesn’t cook faster than the rest of the pan. 

Once eggs have set, (frittata will still be runny on the top ¼ inch, but edges will start to

         look firm) place pan under broiler for 1 minute or until top is brown.

Frittata should still be a little wet, as it will continue cooking once removed from broiler.

If it’s too runny, put it back on top of the stove but watch carefully so bottom doesn’t burn! 

NOTES ON FILLINGS and FLAVORING

Previously roasted or cooked vegetables/meat are great to use, but the frittata will only be as flavorful as the veggies/meat and cheese, so roasted veggies seasoned heavily with za’atar, tarragon (or other herbs) will do best.  Use strong cheese or a combo. 

If you are preparing a filling, whether fish, meat, veggies or just herbs use a LOT of flavoring so the filling has some character.  Roasting is preferred to steaming or boiling (except for greens), however, all can be delicious if ingredients are fresh.

Please note that if you use fewer eggs, use a smaller pan or the frittata will be very thin and be prone to dryness.