It took a long time for my brother to get convinced that I could cook or even enjoy food for that matter. Unlike most food bloggers, I didn’t learn cooking standing next to mom or granny. I didn’t even bother to enter the kitchen. Boiling eggs used to be a huge task for me. And I was a picky eater, always looking for excuse to run away from the dinning table. I used to tell my aunts that if ever I marry, it would be with a chef. Well, no disappointments there, even if he is not a chef, I still got the best guy in the world. And he is one of the biggest reasons I still cook. But, how the heck I began to ponder, dream and talk food non-stop is still a mystery to me. Though, I am just truly thankful that it happened. And so is my family.
In this span of my culinary journey, I never really got a chance to treat my brother until few weeks back, when he visited us. We did eat out a lot but some meals were homemade. He enjoyed them all, throwing few critique here and there. What took him by surprise was my jet speed cooking skill and these soft pillowy Naans that I served with chicken curry. He even took notes. That was a proud moment for me. You see this guy doesn’t just say he likes something until he really likes it.
I started preparing Naan few years’ back and every time it was with yeast. Used to be a long process of watching and waiting for the dough to rise. It was only recently, after moving back to Bangalore, that I started making instant Naan. It’s the yogurt and a hint of baking soda, which does the magic. No yeast, no wait and pillowy Naans are ready in no time. And to tell you the truth, I like this version much better than the yeasty one. It doesn’t get too thick and it still puffs beautifully. A drizzle of ghee on top, hint of freshly chopped fresh coriander or sesame seeds is purely optional. But they do add a little spark!
These days I make Naan without any planning and it has made several tummies very happy. Almost all of them asked for the recipe. They not only listen to me very patiently but also observe as I drizzle ghee before giving the Naan a flip. I am sure they don’t remember a thing and this blog post would surely come in very handy.