This recipe was originally posted on July 6, 2012. I updated the recipe and photos on July 20, 2020. I left the story from 2012, because no one should ever burn the journal entry from when they took their baby into a sketchy bar. Facebook | Pinterest | Instagram There has been a death in the family. RIP Ethel. She gave up the ghost in Shelby, Montana, last week, and there she will lie forever. Ethel was our old Buick. You can’t really blame her for kicking the can at 220,000 miles, but it sure was inconvenient for us. Eric’s dad Chip (we’ve since dubbed him “Rescue Man Chip”) drove 7 hours one way to pick us up. This left us with a very long, long, long time to spend in Shelby Montana. Poor Ethel was completely useless so we could only go places that were within walking distance. We cruised Main Street (with the stroller) and ended up at the most decent looking place that served food: the Montana Club Bar. A very tipsy couple meets us at the door (this was at 6pm, mind you). They say things that don’t make sense, and Eric and I laugh and pretend to share the joke. I look around to find the most decrepit looking hell-hole I have ever seen. Hazy smoke. Greasy, dirty countertops. Stuffing coming out of the bar stools. Piles of junk and discarded furniture everywhere. Wires protrude from the missing ceiling panels. Pulling Charlotte a little closer, we walk over to a table. I start looking around for a high chair but have to remind myself that I have brought my 17-month-old baby girl into a bar, so no, there are no high chairs. Eventually an old dude with long dirty hair came over to take our order. My first thought was I really hope this man will not be preparing my food, but then realizing he probably would be, I tried to clear my mind and think happy thoughts. I started to ask about the Chicken Ranch Wrap, but before I could even finish he barked a terse “No chicken” and added a wicked glare to boot. I’m not sure if he meant they were out of chicken or if he meant there was no chicken for me. Fortunately we made it out alive. (After passing the drunk couple at the door again, who yelled after us that it was a shame there was no kids menu.) No kidding. Well. At least we got a surprisingly good Philly Cheesesteak out of the ordeal, and a profound reaffirmation that staying away from alcohol is usually a good idea. Or maybe we just learned that staying away from Shelby Montana is always a good idea. Naan bread is traditionally made in 900˚ Tandoori ovens, but I’m pretty sure you don’t have one of those. Neither do I, so our best bet is to use the stovetop. (I’ve tried doing it in the oven at 500˚ but get poor results every time). Yogurt is great too, and is definitely more traditional for naan. You can use either one you like with great results. But please buy full fat yogurt. I feel like it’s easier to find non-fat, for whatever reason. But why would we want to give up that gorgeous fat in our naan? So, bottom line: use full fat sour cream OR full fat yogurt, whatever you’ve got will work great. (If you want to be more authentic, use yogurt.) ANYWAY. Now that we’re past all the sour cream yogurt debate. Add some yeast into your warm-but-not-hot milk mixture. Make sure it’s not too hot or it will kill your yeast! Add in a tablespoon of sugar, stir it up and wait five minutes to make sure it looks nice and bubbly. Then crack in an egg, glug in some olive oil, and stir it up with some salt and flour. Knead for about 5 minutes. Let rise 1 hour. Divide it up. You can shape it into 6 or 8 naans. I actually prefer to do 6 naans, and I roll them out to be a little thicker. Either way will work! If you have a cast iron pan, use that to cook your naan. They retain heat so well. If not, a heavy skillet will do. Cook it on medium or medium low until these bubbles show up: Then flip and brown the other side. Brush with garlic butter and voila! It’s so tender and pliable! Love it. It would also be delicious as the wrap for these Homemade Greek Gyros. Or as the wrap for this Chicken Shawarma! Man now I am craving a wrap! And just for kicks, here is the old 2012 picture: When you’re ready to serve again, thaw at room temperature or in the fridge, then warm in the oven or microwave before serving.
