Tuesday, February 4, 2014


This weekend was very busy!

We went: on a hunt for my fighting gloves, to see a music video on the making, walk on the beach at night to celebrate the first time the temperature droped to 23ÂșC in ages, to my family for lunch. In the mean time, I had absolutely no time to cook at all!

Lots and lots of beautiful pictures were taken during this time! My favorite was the one I took of the view of the beach on Arpoador stone. Me and husband should definetly go there more times...

So, on monday I was striked by the guilty feeling of I-acomplished-nothing-culinary-this-weekend! So I had one great idea: Budget Bytes!
This blog was one of my inspirations when I finally decided it was time to be more than just an avid reader in the food blogosphere.
This was my response to a very tired monday night dinner:

Naan (as cooked by Budget Bytes)

  • 2 teaspoon dry active yeast $0.19
  • 1 teaspoon sugar $0.02
  • 1/2 cup water $0.00
  • 3 cups flour $0.18
  • 1/2 teaspoon salt $0.05
  • 1/4 cup vegetable oil $0.15
  • 1/3 cup plain greek yogurt $0.56
  • 1 egg


  • Combine in a bow the yeast, sugar and water. Stir to dissolve then let sit until it is frothy on top. Stir in the oil, yogurt and egg until homogeneous.
  • Combine 1 cup of the flour with the salt. Add the bowl of wet ingredients to the flour/salt mixture and stir until well combined.
  • Continue adding until you can no longer stir it with a spoon
  • Turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky.
  • Cover the dough and let it rise until double in size  After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
  • Heat a large skillet over medium heat and spread soy oil with a . Working with one ball at a time, roll it out until it is about ¼ inch thick or approximately 6 inches in diameter.
  • Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well.

Experimental observations:
I brushed with garlic butter, delicious, delicious!
I was totally surprised by this bread texture! It is a flat bread, so I thought it was gonna be hard. But it wasn't hard flat, it was fluffy flat! Try to say fluffy flat out loud, it's difficult!
Definetly gonna be a must have at my house now

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