Basil & black pepper naan

Basil and black pepper naan

This recipe isn’t completely authentic – it involves more butter than any I’ve seen in a cookbook – but it is fun to make and good to eat! The basic recipe, as I make it, is similar to a simple pastry dough, with yogurt added at the end instead of ice water. And the whole process is not as icy and distant. You knead the dough for a few minutes, but it’s a very enjoyable dough to knead – soft but not too sticky. I added basil and black pepper, because I like basil with curry spices (we ate it with a cashew butternut squash curry and leftover kofta). The basil smells wonderful while these are cooking! I cooked them on a hot griddle, and then put them under the broiler to puff a bit, and then kept them in a warm oven till I was ready for them. They’re nice toasted the next day, too – they get crispy.

Here’s K’naan’s ABCs. Because it’s a brilliant song, and because my son just got his first headphones, and it’s the sweetest thing in the world to hear him sing along to this song.
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