Green Lentil Hummus and Indian Naan.

May 7, 2012

I realize this may be a completely irreverent meshing of food cultures. Kind of like the mayo and fried rice debacle, except this was actually delicious and did not make me want to gauge my eyes out with chopsticks. Besides, you can’t get pita bread here and the pan arabe is often quite tough. This combination worked for me (though really, I was the one under this snack’s work whip as it was significantly time-intensive).

I don’t have a food processor, so a regular blender made creating something as thick as this green lentil hummus a tad frustrating. But the recipe otherwise yielded a remarkable alternative to the traditional chickpea hummus and one with great bold flavors. I felt so healthy. Until I fried up some buttery, pillows of yeasty goodness to accompany the green spread. But by then, I was so far into my tasty devouring, OM NOM NOM was all that mattered.

At least give the naan recipe a whirl. The stuff could end wars. It is garlicky, buttery, and just the perfect balance of crispy and doughy soft. Yum.

Recipe originally from but via my brother, a cooking guru

1 package of dry yeast (or 50 g of fresh yeast)
1 cup of warm water
a little less than 1/4 cup of sugar
3 Tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups of flour (more or less as needed)
2 teaspoons of minced garlic
1/4 cup of butter, melted

In large, non-metal bowl, dissolve the yeast in warm water. Let stand about ten minutes until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough.

Knead for six to eight minutes on a lightly floured surface until smooth. Place dough in well-oiled bowl, cover with damp cloth, and let rise for one hour until it doubles in size.

Punch dough down and knead in garlic. Pinch off handfuls and roll into balls. Place on a tray, cover with a towel, and let rise until double (about 30 minute).

Stretch into small, thin circles. Oil (or butter) grill or pan. Cook two to three minutes until puffy and lightly browned. Brush uncooked side with butter, turn over, and cook two to four minutes minutes.


One Response to “Green Lentil Hummus and Indian Naan.”

  1. It would go very nicely with a juicy tomato salad!

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