Naan (Pakistan & Indian Fluffy Flatbread)

 Ingredients

• Warm Water 90 degrees F (1/2 cup)
• Active Dry Yeast (1 tsp or 3g)
• White Sugar (1 tbsp)
• All Purpose Flour (200g)
• Kosher salt (1.5 tsp)
• Honey (1 tbsp, or white sugar if you don't have honey)
• Olive Oil (1 tbsp)
• Plain Yogurt (1/4 cup)

Instructions

• Microwave water in 10 second increments until it reaches 90F. If you don't have a food thermometer, if you can keep your finger submerged in the water without it feeling "hot" and just being a pleasant "warm" then its good. Any hotter and you'll kill the yeast bacteria
• Stir in the yeast and sugar and let it sit for 10 minutes. This is called blooming the yeast which gives a head start on the fermentation. If it doesn't bloom (has a foamy layer on top), check the expiration date of your yeast.
• While its blooming, in a separate mixing bowl whisk together your flour and salt. The mixing bowl should be large enough for your to mix with your hands.
• Once yeast is bloomed, add it with all remaining ingredients into the mixing bowl.
• This will be an uncomfortable part if you're a tactile person who hates the feeling of sticky person, but it gets better. You'll first squeeze the mixture together to incorporate them all well into a ball
• Dump this mixture onto a floured surface and knead (watch a YouTube video on kneading) for 10 minutes or until its no longer sticky and has a smooth surface. You may need to add small amounts of flour depending on how humid your home is
• Cover the mixing with plastic wrap and let it proof for 1 hour or until it doubles in size. If its cold in your home, you can turn your over on for about 1 minute until it feels warm (but not hot) and let it proof in there. The yeast activity is directly correlated to the temperature and amount of sugar it has to eat.
• Once proofed, then divide the dough into 7 dough balls. Watch this YouTube video (1 min) to learn how to properly make the balls
• Cover it with a dry kitchen towel and let proof another 30 minutes
• Bring a pan to medium heat (no oil needed)
• Using a rolling pin (a wine bottle works too), roll out the dough on a lightly floured surface starting from the center into naan shapes. If it feels like the dough is not staying in shape, this means the gluten needs to relax. So just cover it with a kitchen towel and let it rest for 15 min (turn off your pan while this is happening!)
• You're going to do an assembly line style here. Roll one piece of naan out, then cook it. If you try to roll out all the naans first, they will dry out. Cook the naan for 1 minute on the first side (or until you see large bubbles forming. Using a spatula, lift up the naan and check to see if its not burning. Try get it to a point of looking brown with some dark spots
• Flip to the other side and cook another minute
• Store the cooked naans in a dry kitchen towel and wrap it. The wrap will steam the naans to keep them fluffy and soft + keep them warm. 

Meyer Lemon Cardamom Curd

Ingredients:

2 tbsp meyer lemon zest (~3 small meyer lemons worth)

1/2cup white sugar

1/4 tsp ground cardamom (optional for added flavor complexity)

1/4 tsp kosher salt

2 egg yolks (optional: add an extra egg yolk if you want a thicker consistency. Yolks have a natural thickener called lecithin which is why they are great for sauces)

1 whole egg

2 tbsp raw honey (the honey and maple syrup are optional for added flavor complexity. If you don't have, then just add 2 more tbsp of sugar)

1 tbsp maple syrup

1/2 cup fresh squeezed meyer lemon juice

3 tbsp cold butter

1.5 tsp vanilla extract

1 tsp vanilla bean paste (optional, but if you don't have it, then add 1 more tsp of vanilla extract)

Steps:

1) Whisk sugar, salt, and cardamon in a bowl, then add in zest. Rub sugar mixture and zest together with your fingers to release the oils in the zest until a wet sand consistency emerges.

2) Whisk in eggs, honey, maple syrup, until well combined

3) Add mixture with lemon juice in a non-metallic bowl over a double boiler and whisk continuously until it thickens (170F). A double boiler is just a sauce pan with some water simmer on low with a bowl that fits snuggly on top. This is a way of cooking delicate things like eggs in sauces gently to avoid scrambling

4) Take it off heat. Whisk in 1 tbsp of butter a time until well incorporated before adding the next one. 

5) Whisk in vanilla extract and paste

6) Let cool for about 5 minutes then add plastic wrap on surface to prevent skin from forming and cool completely in the fridge (~4 hours)

7) Once cooled, use a fine mesh sieve to strain out zest and create a very smooth consistency

Notes:

• Tasted best after 12+ hours of refrigeration. Like just about any sauce, it benefit from some time to let the flavors settle and natural chemical reactions occur. 
• I would like a thicker curd next time, so I'll add in an extra egg yolk. This would make it a better consistency for tarts, fillings in brioche doughnuts, etc. 
• Flavor was the right balance of tart and sweet for me, as I really wanted the meyer lemon flavor to be the start with the other flavors being more of the supportive cast to make it more interesting for my taste bud