Flatbread Sandwiches: Cool Kitchen, Hot Summer Meal

Here in Minneapolis we have been having a heat wave, and while grilling out can be a great way to keep the kitchen cool, some days it’s just too hot to even do that. So we came up with a quick and easy meal to help beat the heat, a dinner that just requires some stove top time and easy prep.

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stuffed naan

Stuffed Naan

One of the most popular recipes from Artisan Bread in Five Minutes a Day is our version of naan. It is a non-traditional way of creating the classic Indian flatbread, and it is incredibly fast and tasty. In Artisan Pizza and Flatbread in Five Minutes a Day we decided to one-up ourselves and create a stuffed naan, made from a dough that has a slight tang from the addition of yogurt. This aromatic flatbread is filled with cilantro and onions, then baked until golden on a hot stone. When it comes from the oven we slather it in ghee and serve it hot. You’ll want to make several, because they go fast and they are as good hot as they are cold. Continue reading

Got camping stove? Got flatbread! Plus, bread in the shape of Minnesota…


This Labor Day weekend is summer’s last hurrah for those of us in Minnesota (more on that in a minute).  I’m just back from a fantastic camping trip, and as always, we did our flatbread in a cast-iron or other heavy skillet, right on the camping stove (I’ve always used the Coleman).  You can use any lean dough, either from Artisan Bread in Five Minutes a Day, or from Healthy Bread in Five Minutes a Day.  Your skillet must have a cover, but that’s about all the equipment you’ll need.  This is pretty similar to the naan we do in Artisan Bread, and at this link here on the website.

We Minnesotans pride ourselves on taking winter in stride.  The other thing we seem to have pride in is the shape of our state– it seems to work its way into road signs and even macaroni and cheese pasta shapes.  So with great delight, I reveal to you:  grilled bread in THE SHAPE OF MINNESOTA:

OK, it was an accident. My wife claims that this does not really resemble the state:

Well, use a little poetic license, especially for the Arrowhead region? Other posts on grilled or summer breads are at: Continue reading

Gluten-Free Naan and an update on freezing the dough!

g-f-naan154

This past week I got together with 3 enthusiastic bread bakers.  I’d brought two buckets of dough to work with; the master recipe from ABin5 and the gluten-free brioche from HBin5. From those two buckets we baked everything from an epi and sticky buns to flatbreads like pita, pizza and naan.  Charlie, Anne and Carole are very creative and not at all intimidated by bread baking, although they are fairly new at it. I was there to teach them about baking and yet I came away with all kinds of new ideas and inspiration. Out of a request for quick breakfast ideas to feed their kids (some of whom are on gluten-free diets) we experimented with making the gluten-free brioche into a naan. Rolled out in sugar and fried up in butter it was fantastic. The brioche cooked in this way had a crisp caramel coating with an almost pudding like interior. It was so good and easy that it got me thinking about making a more traditional version of naan with the gluten-free crusty boule dough I had left over. It was every bit as delicious as the naan made with our wheat doughs and still as quick.

I also experimented with freezing the gluten-free doughs. Several of you had wondered if this was a possibility since we only recommend refrigerating it for 5-7 days. At the bottom of this post you will see how that experiment turned out. Continue reading

Instant Gratification- the Indian flatbread, Naan!

naan

Also, see a video of this method…

This is the fastest bread in the book to make and one that I eat all the time. It is absolutely delicious and it takes no forethought. So, on those busy days when I have not had time to spend hours thinking about what I will make my family for dinner I make a Naan to go with soup, chili, a roasted chicken or even curry.

The traditional Indian flatbread is made in a blazing hot tandoor oven and then brushed with melted ghee (clarified butter). We assumed that most of our readers would not have a tandoor oven so we decided to make this in a cast iron pan on the stove top. We cook the dough in ghee or butter so that it has the same flavor as the traditional bread, with so much less work. I’ve made this bread using just about every dough in the book; spinach feta, whole wheat, master, olive, and herb. One day I even made it out of brioche dough. I fried the brioche dough in butter, drizzled a little maple syrup and finished it with powdered sugar. It was just like the fried dough at the State Fair and only took a couple of minutes. My boys were thrilled. Continue reading