Never Armwrestle a Baker

Last week (or maybe the week before: time flies) I bought Naan bread at the grocery store. I had seen it often and always thought it looked interesting but never knew what to eat with it. Anyhow, I finally bit the bullet and bought it. I made myself some lentil soup and heated up the naan according to package directions and... ECSTASY!!  It was so good that as I'm sitting here trying to think of a way to describe it, my mouth has spontaneously started watering. THAT'S HOW GOOD IT IS. So I bought it the week after as well, but since we're now on a budget I was having a hard time justifying spending the money on two pieces of (fantastically delicious) bread.

So today I decided to make some myself. I googled it and found a recipe on allrecipes.com that had a slew of really positive reviews so I decided to give it a try. After a quick trip to the grocery store (to stock up on normal yeast since the packets I had were bought when we moved into our house... 4 years ago) I started. I should say here that I have never made bread from scratch. Yes, we eat homemade bread here but my bread maker prepares the dough - all I do is knead it and throw it in the oven. I have a weird fear of yeast. Recipes that call for it always seem complicated and time consuming and for the amount of time and work it requires, failure would be kind of a bummer.

I don't have a pizza stone and I wasn't planning on BBQing anything today (-37 degrees Celsius kind of discourages me from spending time in the great outdoors...) so I did a little research online (isn't the Internet fabulous?)  and found that you can use a cast iron frying pan interchangeably with a pizza stone. Something to do with the distribution of heat. I made the dough, let it rise, beat it down, shaped it, let it rise, rolled it out and then began cooking (frying?). And the result was... sweet, wonderful, warm, fresh deliciousness all from my very own oven. Am I a housewife or WHAT!?!?

So now I feel ready to take on the (food preparation) world. Oh, and by the way, while I was kneading the dough for the ten required minutes my shoulders were BURNING and the thought occurred to me: Never arm wrestle a baker. Anyone who does this on a regular basis would have killer shoulder, forearm and wrist muscles.
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