When I have access to a decent oven, I prefer to make my own bread all of the time. I love experimenting with different recipes and getting a feel for specific loaves until they turn out just right every time; and as much as we all enjoy a whiff of apple pie cooling on the windowsill, I really believe that nothing smells better than a good loaf of bread baking in the oven.
During my final year of college when I had a great kitchen, lots of time and and plenty of friends who doubled as taste-testers, I accumulated all kinds of favorite bread recipes, ranging from wheat to cinnamon-raisin swirl to bagels. One of my all-time favorites is naan, which, despite being one of the easiest breads I make, always manages to impress guests. Even better, it’s baked in a skillet, which means I can even make it in my apartment in Madrid without ever fussing with my stupid Easy Bake Oven.
You’ll notice that my pictures don’t always match the instructions in the recipe; for example, I don’t always cover my dough while it’s rising.
I also use an empty wine bottle as a rolling pin.
This is due to lack of proper kitchen outfitting, and I’d trust the written instructions before relying on the pictures. What can I say? You do what you can with what you have.
In related news, I have just officially decided to begin culinary school at the Culinary Institute of America in August, and man, am I looking forward to using their kitchens! And their herb gardens! And their flavor center! (No, I don’t know what that is, but I can’t wait to find out.) Is anyone else feeling a contented sigh coming on?
Till then, I think I can make do with what I have. I just need something to hold me over until I can get back to real bread-baking, and this naan will definitely do the trick.