garlicnaan (1)

I have been itching to try making some homemade naan for a really long time now. My inner Pakistani is actually quite disappointed with how long it’s taken for me to finally come around to making some. However, the first time was quite the success! I looked at tons of recipes and ones that included yogurt just seemed to speak to me. The process although slightly involved was much easier than I thought it would be. And the result? Warm, soft, pillowy goodness.

Garlic Naan

Perfect for sopping up curry like my Pepper Chicken Chettinad or the Palak Chicken Curry I made with it. Naans are traditionally cooked in a tandoor, but obviously not many of us have the luxury of having one around. I just used a baking sheet and the broil setting on my oven to make these, but a pizza stone would work great or even just the stove-top. If you’re a fan of making South Asian food at home, you must add this wonderful recipe to your flatbread arsenal!

Garlic Naan
[Makes 4]

2 cups bread flour (you can also use all-purpose)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp active dry yeast
1/8 cup hot water (but not boiling)
1 tbsp sugar
1/2 cup warm milk
1/2 cup greek yogurt

4 garlic cloves, finely chopped
2 tbsp cilantro leaves, chopped
1/8 cup melted butter

1. Take a large bowl, whisk together flour, baking powder, baking soda and salt
2. In a deep mug, dissolve the yeast in the hot water. Add the sugar, and stir it until they are dissolved. Let it rest for about 10 minutes (it should start smelling like bread already!)
3. Once the yeast is foamy and almost double in size, add the warm milk and yogurt
4. Pour wet mixture to the dry ingredients mixture and mix well
5. Using your hands, knead and form into a soft ball (it will feel weird and sticky but that’s how it should feel)
6. Cover the bowl with a damp kitchen towel and let it rest for at least an hour or until it doubles in volume
7. Punch down the dough lightly and divide it into 4 portions
8. Using your hands (and some loose flour), shape into individual round balls
9. On a well floured surface, use a rolling pin and roll each ball until 1/4 inch thick
10. Heat your oven to broil on 500 degrees
11. Place rolled out dough on a well-greased baking sheet
12. Brush each piece with melted better and top with chopped garlic and cilantro
13. Bake for 3-4 minutes or until golden brown
14. Flip naans over and cook the other side for an additional 2-3 minutes
15. Brush with more butter if desired and serve hot



I was requested assigned to make dessert for game night at my cousin’s place on Sunday. I normally opt for a layered dessert of some sort on family gatherings, but game night seemed to call for a more…hand-held sweet treat perhaps? Plus, those bananas I bought on last week’s grocery run were desperately calling my name to be used. Ripe bananas on their death bed almost always go into banana bread, but plain ol banana bread didn’t seem exciting enough. Decided to use that as a perfect excuse to go and buy myself a donut pan. And topping these bad boys with a chocolate coconut frosting was most definitely a win. I also decided to make these vegan for the influx of vegan followers I got after my Curried Quinoa Salad was featured on Finding Vegan :).

Chocolate Coconut Banana Bread Donuts
[Makes 12 Donuts]

1 1/4 cup all- purpose flour
2 teaspoons baking powder
1/4 teaspoons ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
4 ripe bananas, pureed
1/2 cup packed dark brown sugar
1/3 cup coconut oil
1 teaspoon vanilla extract

1/3 cup chocolate spread (I used this)
1/4 cup almond milk
1/2 cup icing sugar
1/4 cup unsweetened coconut flakes

1. Preheat over to 350 degrees
2. Lightly grease a donut pan and set aside
3. In a large bowl, sift together flour, baking powder, cinnamon, cardamom, and salt
4. In a separate bowl, whisk banana puree, sugar, coconut oil, and vanilla until smooth
5. Add banana mixture to the dry ingredients and mix until well combined
6. Spoon batter into a piping bag and pipe into donut pan (gets a little messy doing it without this technique)
7. Bake for 10-12 minutes or until donuts are golden brown
8. Let cool in pan for about 5 minutes, before turning onto a rack to cool completely
9. For the frosting, warm milk slightly then mix in chocolate spread and icing sugar until smooth. Let cool
10. Dip donuts into frosting and sprinkle generously with coconut flakes