Zimbabwe like many countries is made up of many races and tribes but we all keep to our selves. I am Shona and so are most of my friends and family, I have got a few Ndebele people I interact with and none from the other races in Zimbabwe. I am sure we have other Adventists who are not black in Zimbabwe but I have never met one or know where they go to church in Harare. When I was in high school we had Indians at the school and they stuck together just like I did with people who looked like me. All this to me is ridiculous and I am going to make more of an effort to learn about other cultures in my country.
There is a large community of Indians in Zimbabwe but I never tasted Indian food until I left Zimbabwe. I never made the effort to try it. Many people in Zimbabwe just make fun of it, I now realise this is what people do when they do not understand something. Zimbabwean food is the direct opposite of Indian food; while Zimbabwean food is void of spices, Indian cooking is based on spices and herbs. After eating Indian food I realised I loved it. It can be too spicy but I love it especially paired with naan bread.
Each time we order take out, we get Indian which is not very often. Initially I did not think I could make my own naan bread at home after I saw a documentary on how Indians make their bread. They have a special round oven where they slap the bread onto. The bread peels off when its done. It takes years to perfect the skill and the oven adds the flavour. That was until I tried the recipe I found Half Baked Harvest. It is actually quite easy and I think it also perfect for those who do not have an oven.
Here is the full recipe:
Naan Bread Recipe
Ingredients
- 4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 cup hot water but not boiling, just hot tap water
- 3/4 teaspoon active dry yeast
- 3/4 cup warm milk
- 1 cup greek yogurt
- melted butter for brushing may use olive oil
- fresh cilantro or other herbs for topping
Instructions
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In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved.Let it sit for 10 minutes or until the mixture begins to froth and rise.
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Add the four, salt, baking soda and baking powder to a large mixing bowl.When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula.
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When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
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When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
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Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.
This rogan josh(lamb curry) is great with some naan bread
