Pumpkin Squash Naan

I am literally beaming with pride. Okay, I suppose not literally, that would imply I'm lit up like some demented Christmas ornament, but fact is, I'm pretty darned proud of myself.

Why, you ask?

Well, I've just (successfully might I add) made my first Indian bread. And it was goooooooooooooooooooooood. Soft and fluffy and chewy and still-warm-from-the-oven... really, does it get better than that? 


The only downside is the lengthy rising time required, but I think you could totally prep this in the morning and let it rise all day long and then quickly bake it in the evening. More rising time = more flavour, right? Well, I'm sure it can't do any harm. Besides, the hands-on time is minimal, so I think it evens out. Anyway, you must-must-must try this. Good things come to those who wait they* say... 

Pumpkin Squash Naan

Slightly adapted from Feeding Maybelle

Makes 8 naan

4 cups white bread flour
1 cup cooked, mashed pumpkin
1/4 cup mashed potato
2 tbsp oil
2 tbsp plain low-fat yogurt
1/4 cup water
2 tsp instant yeast
1 tsp salt

1. Mix all the ingredients together and knead well. Cover with clingfilm and leave in a warm place to rise for about 2 - 2 1/2 hours.
2. Punch the dough down. Divide into 8 balls and pull each ball into thin oval pieces. Press some coarse salt onto the top of each naan.
3. Bake one by one for 2.5 minutes on a baking tray at 260C (preheat oven for about 30 minutes before baking).

Serve while still warm, dripping with butter or with an Indian curry to mop up the sauce.

*By the way - have any of you figured out who these magical people are? THEY seem to be awfully knowledgeable about pretty much everything.

Nutritional info (per naan): Calories 296.6 , Total fat 4.1 g, Saturated fat 0.6 g, Polyunsaturated fat 0.5 g, Monounsaturated fat 2.6 g, Cholesterol 0.2 mg, Sodium 367.3 mg, Potassium 160.9 mg, Total carbohydrate 50.3 g, Dietary fiber 2.1 g, Sugars 0.6 g, Protein 7.0 g

Good source of: Vitamin A 30.6 %, Selenium 30.5 %, Manganese 23.0 %