Food Minia

This is another post that started with a picture on Instagram.  I saw Sarah Jampel's picture of kubaneh from the Breaking Breads cookbook and was utterly transfixed.  Then it showed up again on the Food52 feed in a picture for their store's twine holder , but all anyone wanted to know was what the beautiful, crazy, swirly bread was on the right.  I managed to track down the recipe from my library's copy of Breaking Breads and tried it without even knowing what it was supposed to taste like. The original was a bit too salty for my liking, but the picture above garnered the most likes I've ever gotten for an Instagram post!  I decided to take a cue from Molly Yeh's scallion pancake challah bread and try a hua juan version of kubaneh by brushing a mixture of scallions and sesame oil on the dough before rolling it up.  I also used a fresher yeast this time, and the results are pretty spectacular if I do say so myself. The bread itself reminds me a lot of milk bre...

What's the point in making tikka masala if you don't have any naan to swipe up the leftover sauce?  If I had known how easy it was to make naan on the stovetop, I would've made it a long time ago!  Since I had some garlic and scallions lying around, I decided to make the garlic version, which let's face it, is so much better than the plain version. I found the dough to be on the wetter side, so make sure you work it on a floured surface and use a floured rolling pin or else it'll end up sticking everywhere and to everything.  Sadly, naan does not keep well so I would suggest eating it the same day it is made. Garlic Naan (adapted from Saveur ) makes 4 pieces 6 tablespoons water heated to 115°F 1/2 teaspoon honey 1 heaping teaspoon active dry yeast 1 cup all-purpose flour 1⁄4 cup plain, full-fat Greek yogurt 1 tablespoon canola oil 1⁄4 teaspoon kosher salt, plus more for sprinkling 1 tablespoon minced garlic 1 tablespoon chopped scallions Melted ghee or butter, for ...