Help Cecil Help! It's 8:00pm, I'm tired and there are still 9 naan dough balls sitting there

M

marilynfl

Moderator
all puffy and looking as though they are desperate to complete their raison de la vie.

Somehow, the timing for this recipe seems logical at 4:00, but I don't want to bake anymore to eat tonight, so what do I do with the rest of the dough balls?

1. Must I bake them?

2. Refrigerate them unbaked?

3. Freeze them unbaked?

4. Find the huddled masses and feed them?

I have Sandy in Philly's Murgh Tikka Masala marinating for tomorrow and somehow thought I'd have these to go along with it.

This are a yeast-based dough. They did one major rising, were shaped into balls, and have completed the second rising. I baked one...quite tasty with a lemon lentil dish.

 
You show more restraint than I....

by stopping after baking and eating just one!
You can freeze the dough for future baking. I haven't tried just refrigerating the dough to bake the next day, but why not try that, with at least one or two of the balls of dough. I've done that with pizza dough and also foccacia and bagel dough.
I generally bake the whole lot the day I make the dough, but I haven't used a recipe that made 9 loaves. I think I maxed out at 5.

 
I don't know this dough in particular, but I think you can flatten it and refrigerate it. I might

attempt another rise in the fridge but that's ok, it won't get very far.

In my experience, frozen dough has to be used within a month or two, or the yeast won't come back to life.

 
Ha! I just checked to see if you were hiding behind an expired yogurt container, Joe! Thanks Judy

for your advise as well. I hate to waste anything that has invested "rising" time.

I put six balls in the frig and two in the freezer. We'll see what happens today.

This isn't a big batch (only 4 cups of flour). You separate the dough after the first rising into small balls, let rise again and then shape into "slippers". I jerri-rigged the recipe to use "light" whole wheat flour instead of 100% all-purpose (2 cups of WW + 2 cups of regular) so it was a bit denser/tougher than normal naan, but still tasty warm scooping up lentils.

I love eating without a fork.

 
I have frozen grilled (smallish) unbuttered naan. More.....

When I want to serve them again I defrost the naan in the microwave and warm them in a regular toaster. Works well.

 
Thanks Sylvia...I baked the refrigerated ones after letting them come

to room temperature and attempting a bit of rise. It never happened, but they were still soft and edible.

I'll try your method and freeze a baked one.

 
Wow, Marilyn, your menu sounds great - when can I come over? Also, lemon lentil dish?...

That sounds very good, can you post a recipe for it? Thanks.

 
Here you go missy...Lemon Lentil Soup

Copied it over from Gails.

I've made this several times since posting and NEVER use the 7 cups of broth OR any additional salt. I use somewhere between 5 and 6 cups of water and augment the flavoring with "Better than Broth" organic chicken concentrate. This makes a thick dal that is delightfully scoopable with warm bread. I've made it with the mirapox mix, but also used fennel and sweet peppers....anything crunchy that softens and sweetens.

Lemon juice and cilanto get added to each serving. Oh, the last batch I used double cumin and coriander + 1/4 tsp cayenne rather than just a dash....bitey but good!

Date: Thu, 03 Mar 2005 17:04:51 GMT
From: Marilyn in FL

This recipe is from "Crazy for Citrus" by
the Master Gardeners of Santa Clara County,
California.

In order of thanks, the original recipe came
from Lydia Itoi who published it in the
Mercury News magazine where it was adapted
by Master Gardener Lynn Richards who shared
it with her artist friend Sandra Hovancik
who gave the Citrus book to me. I am
grateful to all above.

3 tablespoons butter
1 onion, chopped
3 stalks celery with leaves, diced
2 carrots, peeled and cut into medium dice
1 tsp dried coriander
1/2 tsp cumin
1 dried hot chile or dash of cayenne pepper
7 cups chicken stock
1 C red lentils, rinsed
salt
1/4 C lemon juice
1 large bunch cilantro or fresh parsley,
chopped.

Melt the butter in a 3-quart saucepan over
medium-high heat. Add the onions, celery,
carrots, spices and saute for 10 minutes.

Add the chile, chicken stock and lentils and
bring to a boil.

Reduce heat and simmer for 1 hour.

Taste and season with salt, lemon juice and
cilantro.

Red lentils (Massoor dal) can be found in
the Indian section of grocery stores or in
health food stores. Substitute brown
lentils if unavailable.

Marilyn's Notes: When I made this soup, I
was using stock from the frig and didn't
measure it. An post-check told me I only
used 5.5 cups of stock, so it ended up very
thick and creamy, which we loved! I can't
honestly comment on what 7 Cups of stock
will do. But at 45 minutes, my soup was
very thick and I had to be careful it didn't
stick and burn.

Sandy likes to double and sometimes triple
the spices (cumin & coriander).

The original recipe calls for 1.5 tsp of
salt, which most users have felt is too
much, especially if your stock is salty. I
used Pacific Rim organic chicken stock and
added a tsp of Minor's chicken concentrate.
So I didn't need any salt at all.

I only had 1 Tbl of butter so I used olive
oil, added a bit more veggies and cut the
carrots into coins.

I would also double the recipe next time as
it's the same work and you end up with lots
of leftovers that freeze very well. This
recipe made four large bowls of soup.

Try to find the red lentils...the color is
lovely with the bright orange and green
accents. To me, brown lentils would look
like Oliver Twist's gruel before Grandfather
found him.

 
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