Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup plain yogurt
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Mixing bowl
- Rolling pin
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, baking powder, and baking soda.
2. Add the yogurt, milk, and olive oil to the dry ingredients and mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes until smooth.
4. Place the dough back in the mixing bowl and cover with a damp towel. Let it rest for 30 minutes.
5. After 30 minutes, divide the dough into 6 equal parts and roll each piece into a ball.
6. Flatten each ball with a rolling pin to form a circle, about 1/4 inch thick.
7. Sprinkle chopped spinach and crumbled feta cheese on top of each naan.
8. Heat a non-stick skillet or griddle over medium-high heat.
9. Place the naan on the skillet or griddle and cook for 2-3 minutes on each side until golden brown.
Time:
Preparation time: 40 minutes
Cooking time: 12-18 minutes
Temperature:
Medium-high heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 500mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Greek yogurt can be used instead of plain yogurt.
- Feta cheese can be substituted with goat cheese or shredded mozzarella.
Variations:
- Add sliced tomatoes or roasted red peppers on top of the spinach and feta.
- Use different herbs such as basil or oregano to flavor the dough.
Tips and tricks:
- Make sure to knead the dough well to develop gluten and achieve a soft and chewy texture.
- Use a non-stick skillet or griddle to prevent the naan from sticking.
- Brush the naan with melted butter or olive oil after cooking for extra flavor.
Storage instructions:
- Store leftover naan in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the naan in a toaster oven or oven at 350°F for 5-7 minutes until warm.
Presentation ideas:
- Serve the naan on a platter with a side of hummus or tzatziki sauce.
Garnishes:
- Sprinkle chopped fresh herbs such as parsley or cilantro on top of the naan.
Pairings:
- Serve with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted sweet potatoes
- Lentil soup
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the naan is not cooking evenly, adjust the heat and flip it more frequently.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Naan is a traditional Indian flatbread that has been around for centuries.
Flavor profiles:
- The naan has a soft and chewy texture with a slightly tangy flavor from the yogurt. The spinach and feta add a savory and salty taste.
Serving suggestions:
- Serve the naan warm with a side of your favorite dip or as a side dish to a main course.
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Region: Indian