Naan wraps
Today I woke up wanting to eat tortillas. This feeling was driven by a clean fact that I had some naan dough in the fridge saved for times that I felt hungry. That means I craved tortilla wraps made of naan bread. And shrimp curry, and some shredded endives or cabbages with grated pickled carrots topped with slices of oily avocado. It’s a combination I imagine if well manifested it will be a bomb to palates. You know naan bread is fluffy. Blankety without being forced to be. I resent naan bread made with yeast. In lieu I’m in love with the ones made with baking powder. I’m not Indian but the current world offers the opportunity to choose what kind of naan you’d want to fold and squeeze into your mouth. Especially after dipping it in a sauce.
The texture of naan bread is determined by how well you knead the bread. The option of using it as a tortilla is yours. Sometimes I feel its good to be unique. A normal tortilla is boring. Its like a malnourished chapatti, and more pale. Indians pinch a handful of the naan dough then start slapping the hell out of it till it forms an almost circular shape, hence qualified to hug the tandoori oven. A tandoori oven is a drum made of clay walls mostly heated using firewood and charcoal. Degrees rise inside there like nonsense. That is why a tandoori chef has very beautiful tattoos on his/her arms. They don’t pay for them. It’s the art of sticking naan bread inside tandooris that causes small burns on arms. When I was a stagiarrie at Intercon there’s day I made sort of a tortilla wrap using naan . I used chicken thighs from a curry as the meat then made sure there was avocado. I can’t particulary say if it’s the lemon I squeezed on the fillings that made a difference or it’s the presence of avocado, but it was….bomb!
Try it.
Naan bread recipe:
Flour 600g
Sugar 20g
Salt 20g
Baking powder 6g
1 egg or none at all
A pint of yoghurt
A pint of Oil
300g of milk
Method: is all in process, then divide the dough as you would like for chapatti.
Leave to rest for about 15 minutes, If you have a tandoori oven, begin slapping.
I cook it on a pan. Without oil. Make it hot enough, then place your naan. Ideally, its supposed to kind of puff a little, or form small air bags on the side that’s not in direct heat with the pan.
For a good filling;
Good Chicken thighs. Lingerie style.
Shred some cabbage.
Grate pickled carrots (I use vinegar, sugar, black pepper & coriander seeds)
Sliced red onions.
A proper avocado that has graduated from an agricultural college.
Lemon juice – just to squeeze before your first bite.
Lastly, -a little decorum when you assemble your fillings
Please try it.