I think i'll try this one from the NYTimes...Naan

Maybe stovetop grill and a few in the oven.

My first thought was lamb curry, and here you are making naan!

Last year, I tried a curry from NYT that sounded good but was blah. Followed directions, but it was out of balance. Next time, I'm going back to the Indian granny kind of recipe. :)

Meantime, though, while I was looking at your naan recipe, I stumbled across this West Indian lamb curry, which is actually based on a goat curry, so probably too strong for young Easter lamb, but it looks good. :)

Good one plllog. Bookmarked it. I like Melissa Clarks recipes usually. They tend to be easy and fresh, not stewy over-cooked stews. Like that it uses ginger powder as well as fresh. I have a good curry powder.

The Naan is going to be whatever happens, lol. Certainly much better than anything purchased, i hope. DH made something puffy last summer that we had with some hummus i made....thought it was filed in our pepperplate but can't find it...

I have a thing for bunnies, so I really like your picture! Good luck on grilling the naan

I make a yoghurt based naan in my cast iron skillet. No yeast involved - just baking powder - & it comes out very yummy. & shepherd's pie is a classic, if you're into that sort of thing.

Here's the recipe, in case anyone's interested - I usually make 1/2 the recipe & smaller sized naan...

Easy Yoghurt Naan

Ingredients:

Servings: 10

• 4 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups plain low-fat yogurt
• Melted butter for brushing
  Directions:

1. Mix together flour, baking powder and salt.

2. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.

3. Turn it out on a floured surface and continue kneading for a few minutes till the dough feels smooth and elastic.

4. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.

5. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs

6. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.

7. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.

8. Lay it on the hot griddle and cook it over a medium heat for a minute or 2.

9. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.

10. Slide a spatula under the naan and flip. Cook for a minute or two, just till it finishes puffing up into a balloon .

11. Remove naan from the skillet and brush it lightly with melted butter if you like.

12. Continue this way with all the dough, stacking the breads into a napkin-lined basket. note: I use a plate.

13. Serve the breads hot, or let them cool and wrap them up

14. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

That sounds good also. I just need to work on production, lol. I like using up eggs any way i can. I did use kefir and yogurt. I dusted off the KitchenAid, literally. I've not used it in some time...maybe a year. The mixing bowl flew off its base not once, twice, but three times....onto the floor....5 second rule. : ) Then instead of turning it off i hit high speed. "oh Lucy!"

I used the oven and that was probably dumb. I rolled them out a bit too thin but i did not want the thick dough ones like we get in NY. Nice easy dough to work with. I could not find the baking stone since the new ovens went in. I did use an olive oil garlic spice blend on top and poked the dough all over. And added a basic spice blend to the dough. Used 1/2 whole wheat flour. Had some with humus for lunch. Passed the next day test.

Looks great! Also passing the next day test is great.

Do you have the old style Hobart KA that doesn't have a big screw base? My father did something to the flanges on my mother's old one that made it grip better.

I use power tools more than a mixer. Thinking now that it may be in reverse. Do they have a reverse? : ) Also did not lock it down once. I do think it has the flanges.

(the cut dough balls are speckled with a pepper coriander blend, not floor dirt, haha)

I aso made meatballs. So three batches were in and out of the oven at the same time i was dough prepping. (clean and separate areas). We did a big grinding Saturday so while prepping the lamb i cut off about a lb. Ground 1/2 pork, 1/4 lamb. 1/4 sirloin. Meatball soup tonight.