Na na na. . .

Supper, Tuesday February 19, 2019: nibbles (tabouleh, hummus, cheeses, mackerel,

ring bologna, naan).

Naan is an easy, unfussy way to put fresh bread on the table. If started just a little before cooking the rest of the meal it can be finished for the table. By unfussy I mean that precise attention to detail, as required by many breads, is not necessary. You don't need a tandoor oven either. A stone in a hot oven will do just fine or even a (smoking) hot skillet.

3/4c hot water
1t honey
1t  yeast or a pack
2.5c all purpose flour
1/2c yogurt
2T olive oil
1/2t salt
cilantro, diced potatoes, minced garlic, peas, or not, to add later.

Combine the water, honey, and yeast in a large bowl and let rest until it foams. This is not an absolutely necessary step but it speeds the process along. Once foamy add the flour, yogurt, oil, and salt. Mix then gently knead for a few minutes until the dough firms. (Fold down, press, rotate, repeat.) Dust with flour if necessary to keep the dough from being sticky. Let the dough rest until doubled. (For this small batch of dough, the amount of yeast and the jumpstarting means this won't take long.)  Divide the dough into 8 - 10 pieces. Form into small balls. let rest a few minutes. Meanwhile heat an oven with a baking or pizza stone to 500F or get a heavy skillet smoking hot. (In other words a drop of oil will smoke if dropped on the surface.) Roll the balls out to discs about 6-8" diameter. Press in any additional ingredients such as minced garlic or cilantro. Slap down onto the cooking surface. The dough should brown in a couple of minutes. It will easily release from the surface when ready. Flip to brown the other side.

It might seem daunting at first but after you have done this a couple of times it is pretty low effort.