by Amanda Kahn
Long days in the lab often mean quick dinners of pasta or cereal, but because many graduate students live right on-site, it’s also possible to schedule more time-intensive meals into a day full of lab work. After a long day of working with sponges pumping water, handling sponge larvae, and staining tissue sections, a few of us got together for a delicious meal of butter chicken, complete with garlic naan bread. We made some with, and others without, garlic–both were amazing.
Recipe – Garlic Naan Bread
1 package yeast
1 cup warm water
1/4 cup sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4-1/2 cups flour
2 tsp garlic (optional)
1/4 cup butter
- Check that the yeast works by adding it to the warm water and watching for bubbles or foam to form.
- Stir in sugar, milk, egg, salt, flour, and garlic (if desired)
- Knead 6-8 minutes, then cover and let rise for 1 hour at room temperature. Maybe go check on your lab experiments, or take a walk on the foreshore.
- Flatten golf ball-sized balls of dough as flat as you can, either by punching it flat or using a rolling pin (or if you don’t have one in your variably stocked kitchen, a chilled wine bottle, non-chilled wine bottle, water bottle, or other cylindrical object works just fine).
- Heat a skillet to medium heat and melt butter in it. Add a flattened piece of naan and cook, frequently checking the underside for doneness (golden brown or brown spots–no charring!).