I have an addiction to curry. Red curry, green curry, Thai curry, Indian curry… I don’t discriminate. I love all curries with a–sometimes ridiculous–passion. Each time we try a great new restaurant, I can’t help but order the curry. It’s become a running joke with my family and friends (“I wonder what Haley’s ordering”). I can’t help it. I just can’t pass up a great curry!
Even with all the fancy restaurants on Maui (I could tell you the top 3 curries on Maui), my favorite foods still come from my Momma’s kitchen [these are super special to me nowadays because–as a single mom–she didn’t cook much when we were younger]. This past weekend Mom asked if she could make us some curry for dinner. Um, no brainer! 1) Momma’s cooking, 2) dinner with family, and 3)curry!
Mom said she’d bring some salad, the rice, and curry, and brought up the fact that naan would be an awesome addition.
I was on it. 😉
I’ve been gathering naan recipes for a while now, trying to figure out which method looks like it’ll work best/be the simplest [because I am all about simplicity]. When I came across (neverhome)maker’s 5-Minute Naan recipe, I knew I had to try it. Five minutes, a handful of ingredients, and a girl who makes delicious bread that even I can replicate! My ‘ohana especially loves garlic naan, so I decided to add garlic and onion into the dough. It took a few tries – I put the onion mixture on after cooking, then on just one side of the dough – before I found what worked best [onion mixture in the dough before cooking], but even the “junk” naan was pretty good. 😉
It definitely is not legit Indian naan, but it’s a good (simple) standby [adapted from Ashley’s 5-Minute Naan].
Simple Garlic + Onion Naan
- 1 Tbsp olive oil
- 1 medium onion – diced
- 4 cloves garlic – minced
- 2 c bread flour
- 1 tsp baking powder
- 1 pinch Hawaiian salt
- 1 to 1 1/4 c water
- flour for rolling dough
Sautee onion in olive oil over medium heat until soft and translucent; add in garlic for a couple of minutes until fragrant (make sure not to overcook – garlic burns easily).
Place onion mixture aside and begin working on the dough:
Whisk flour, baking powder, and salt together in a large bowl.
Pour water into the bowl and mix, eventually kneading the dough with your hands for a couple of minutes [the dough should be smooth and elastic – add more water/flour as needed.]
Add onion mixture to the dough and knead thoroughly until combined [don’t fret if the dough is less ‘doughy’ and more ‘soft’ at this point]
Divide dough into 8 balls.
Roll out each ball of dough to be about 5-6 inches diameter [you’ll want to use a rolling pin/heavy cylindrical object for this part or it won’t keep it’s flatness very well].
Heat a frying pan on medium-high, then lightly coat it with olive oil.
Once the pan is hot, cook one naan at a time – leaving it on the first side until the edges are golden and then flipping to cook the other side until golden.
Cut each naan into four triangles.
Do you have a certain food you tend to order whenever you find it on the menu?
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