My daily bread

I haven’t contributed a recipe in a while, so here’s something I make almost every day.

Fluffy, tasty naan

Naan so delicious you'll want to just eat it by itself
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 10 minutes
Course: Snack
Cuisine: Indian
Keyword: bread, butter, naan
Servings: 3 people
Author: tony
Cost: $5

Equipment

  • 1 Cast iron pan

Ingredients

Yogurt mixture

  • 1/4 cup plain kefir yogurt
  • 1 extra-large egg
  • 1/4 cup ghee or melted butter

Yeast

  • 2 tbsp honey
  • 1/2 cup hot water (40-50C)
  • 1 1/4 tsp yeast

Dry ingredients

  • 3 cup all-purpose wheat flour
  • 2 tsp table salt

Other ingredients

  • 1 tsp Avocado oil
  • 1 tbsp melted butter

Instructions

Blooming the yeast

  • Add the 2tbsp of honey into a small bowl.
    2 tbsp honey
  • Add the hot water to the honey and mix well to dissolve.
    1/2 cup hot water (40-50C)
  • Sprinkle the yeast on top, and mix it into the honey solution.
    1 1/4 tsp yeast
  • Let the mixture sit for 10 minutes while the yeast blooms. The yeast will rise to the top like foam.

Mix the other wet ingredients

  • Pour the yogurt in a separate bowl.
    1/4 cup plain kefir yogurt
  • Add the egg and mix together.
    1 extra-large egg
  • If you added the yogurt and egg straight from the fridge, you will need to bring up the temperature of the mixture to room temperature. This will prevent the butter from re-hardening into clumps when you pour it in.
  • Once your yogurt mixture is warm, pour in the melted ghee/butter and mix.
    1/4 cup ghee or melted butter

Prepare the dry ingredients

  • Put your flour in a medium-large mixing bowl.
    3 cup all-purpose wheat flour
  • Add the 2 tsp salt and mix well.
    2 tsp table salt

Mix the wet and dry ingredients

  • Once your yeast has bloomed, pour its contents into the yogurt mixture and mix them well.
  • Pour the wet ingredients into a little "well" in the flour mixture.
  • Mix everything together. Use a spatula at first, but when all the liquid has been absorbed just knead the dough with your hands. You need to get the point where the dough ball is slightly moist to the touch without sticking to your hand. Add additional flour if needed.
  • Put the avocado oil on top of the dough, just enough to make sure it stays moist. If it's very humid where you live you may not need to do that, but in my well-ventilated Montreal apartment in the winter it's needed. I use an avocado oil spray for this.
  • Cover the dough and let it rise for 1 hour.

Divide the dough

  • After the dough has risen, knead it lightly again to get the excess air out.
  • Divide the dough into individual pieces. How many pieces is really up to you, I used to make 8 pieces but now I make 6 because I like my naan relatively thick and chewy.
  • Cover and let sit for 10 minutes.
  • Warm your cast-iron pan while the dough is resting. Contrary to what you may have heard, this is done at a fairly low temperature, on an electric range use 3/10. My range uses a weird system that goes from "low" to 7 so I use small element setting 2.

Stretch out and cook your naans

  • For each of your little balls of dough, stretch and roll it out as large as your pan will accept. It's never going to turn out exactly round, but that's the beauty of naan.
  • Put the naan in the pan and let it cook for 90 seconds.
  • Flip the naan over and cook it for 1 minute. As a tip, I usually use that minute to roll out the next naan, it's pretty much perfect timing for doing this.
  • Brush the melted butter on the top side of the naan and let it cool for a couple of minutes.
  • Put your naans away into a container that doesn't let moisture escape. Your naans will be good for about a day, after that they tend to dry up and not be so good.

Notes

This is not a diet naan. I deliberately use butter because of the taste and texture. The original recipe called for vegetable oil which would be healthier but not as delicious. Any oil with a neutral taste should do the trick, I would recommend avocado oil if you're made of money. You may be tempted to use hemp oil figuring that its nutty taste will complement the bread taste, but I tried using it just to keep the dough moist and I found it distinctly unpleasant for reasons I don't quite understand.
I got the idea of using honey to bloom the yeast one night when I wanted to add a little sweet taste to the bread, and it worked so well I never bloomed the yeast with just sugar again. You will taste a difference between different honeys. 
It's important to use fine salt in the flour, as opposed to coarse salt or kosher salt. Fine salt distributes evenly through the flour with mixing, but larger grained salt doesn't, and that makes naans that have weird salty spots.

Rosemont Montreal Whisky

I’m no stranger to doing things “for a bit of a lark”, especially when alcohol is concerned. I don’t drink much anymore but I do cook, and it so happened that for about a week now I’ve wanted to make Poulet VallĂ©e d’Auge but needed some Calvados as the recipe calls for it. Of course my local spirits store didn’t have it, so I thought I’d check out the web site, and it turns out that calvados is pretty expensive. Cheapest I found was something like $84 a bottle, and I didn’t feel like spending that much, so I looked for an alternative. I could have settled for a mickey of Cheminaud brandy but that didn’t tickle my fancy. I started to look at whiskys and this one caught my eye.

Rosemont Whisky bottle

Of course as someone who tends to like all things Montreal, this had my curiosity.

Surprisingly for a Canadian whisky, this is not a rye. It is made from 80% corn, 10% wheat and 10% barley from St-Constant, on Montreal’s South Shore. It’s not a single malt, it’s a blend, and it’s a bit pricey for a blend ($48.25 for a 750ml bottle). However, at this point I felt it was worth a try for the curiosity if nothing else. Frankly I was only picking up booze for cooking, and if this is sold at the SAQ it can’t be so bad that I couldn’t use it for cooking. The 3 years barrel aging had me a little skeptical, but again I felt it would probably do the job for the dish, and, well, a native Montreal whisky was worth trying. If only for a bit of a lark.

Buying this kinda reminded me of April 2013. On March 31st I had begun to walk the West Highland Way with my great friend Jay. I had spent months preparing for this, as much as I could do after my fire-related accident and skin graft. In fact I had prepared for this walk so well that I had greatly weakened my right heel, to the point where at some time during the hike it fractured. We weren’t able to do the whole walk and used a combination of a train and a lift from a very helpful man we met at the bothys near Ardlui who took us to Crianlarich to remove 30km from the route and, to be honest, compensate for my bad planning. The estimations I had made to determine where we were going to stay along the way were horribly, horribly off for the first two days of the hike. We took a train from Crianlarich to Tyndrum to shorten the trip and the 3 remaining days of walking went as scheduled… but the whole time my right foot kept getting more painful. I had picked up some diclofenac in Switzerland on the way in and I was taking triple doses just to deal. By the time we reached Fort William I could barely walk, but we were done with the hiking and heading to Ireland for a car tour so I just dealt with it.

Anyway, one thing we hadn’t done while we were in Scotland was visit a distillery (!), but there is one in Fort William at the end of the Way, the Ben Nevis distillery. At the time for some reason they weren’t doing tours but we went to the shop and I saw bottles of Loch Lomond Scotch Whisky. I knew I had to get a bottle of that. I taught myself to read at 5 with Tintin comics, and if you’re also a fan you’ll remember that Loch Lomond whisky is Captain Haddock’s drink. He’s always drinking the stuff. I wasn’t impressed by the “8 years aged” marking but it was quite cheap. And it was a bit of a lark. Well it was pretty awful and just tasted unfinished, but that didn’t stop Jay and I from drinking the whole bottle a week later in Belfast the night before we flew back to our homes.

What’s the point of this whole story? To be honest I kinda lost track of that early in the anecdote. This whisky (Rosemont) has me “feeling ways about stuff” and I feel that’s an important quality in a decent whisky.

And, well, Rosemont is a decent whisky. It’s quite smooth even when drunk neat. In fact, if I’m quite honest, it tastes a little light. However it does not have that “unfinished” taste that I detected in the Loch Lomond. It is not peated and reminds me of a highland kind of whisky. Strong hint of vanilla with a caramel finish, no unpleasant aftertaste. It has a relatively dark robe.

A glass of Rosemont Whisky, next to the bottle

This one has my seal of approval. This is not a mind-blowing whisky, but it’s also not priced like one, and if you’re looking for something Canadian that tastes pretty good and won’t break the bank, I encourage you to give it a try.

Montreal, QC

Further thoughts on the trade war

A few additional thoughts on the trade war.

First, we should simply send the US Ambassador back home and not approve any replacement.

For some reason people don’t seem to be keen on the idea of placing export duties on goods. It is a good idea because Donald Trump will just give exemptions from tariffs to companies linked to himself and his friends. By using export duties we make sure that there are no exemptions, and that we get the money. It sends the message that if Trump is going to hold tariffs over everyone’s heads, we’ll make sure that they hurt Americans first.

The money from export duties can be used to fund economic support measures that may be necessary to prevent economic harm for us Canadians.

One other measure I didn’t mention is that the federal and provincial governments should be forbidden from doing any business with American companies associated with Elon Musk — Tesla, SpaceX, Neuralink, Starlink, etc. as Musk appears to be looting and pillaging the US Treasury at this time, so any exposure to the entities linked to him may open us up for eventual ICC liabilities.

The pause in energy exports should be implemented soon, or subject to large export duties. This would ensure that we can still profit from trade with the USA without conceding anything, because that’s how you need to deal with a two-bit wannabe mob boss like Trump.

While we’re at it, we should also add Elon Musk to the list of “persona non grata” in Canada. We already have to deal with our own billionaire assholes, we definitely don’t need to import more.

How Canada can win the trade war

So Donald “frontotemporal dementia” Trump has decided to launch a trade war on Canada.

He is using fentanyl as a pretext in order to avoid having to involve Congress in this action, even though for the past 3 years US seizures of fentanyl coming in from Canada have added up to a few kilograms of the stuff. There is far, far greater cause for Canada to take action against the United States for the thousands of firearms that cross the border into Canada yearly. But that is neither here nor there.

There’s a trade war and Trump is imposing 25% tariffs on Canadian goods coming into the USA, except for oil which for some reason is only subject to 10% tariffs. This essentially cancels the previous North American free trade agreement which was negotiated by… Donald Trump.

Trump is a chaos agent who’s good at two things: breaking stuff, and running businesses into the ground. In other words, we’re not dealing with a rational force here. The doddering old fool has already said various times that he wants Canada as the 51st state. But of course that won’t be happening, and certainly not under Trump. I will personally pick up a rifle in anger to defend my country against Americans if it comes to that. And this country will fight until the last bullet has been fired. We would expect Americans to do the same if we invaded them.

Anyway, the point is that Donald’s goal is completely insane, and therefore we cannot rely on the tools with which people usually “fight” trade wars. You cannot negotiate with terrorists like Donald Trump, period. They are neither honest nor sane.

Therefore we, as Canadians, need to approach this with the idea that we need to squeeze the American economy until the Yanks do something about their crazy old fool. I don’t know, “regime change” or something.

Prime Minister Trudeau has already declared targeted retaliatory tariffs concentrating on goods manufactured in red states, which is smart, but is nothing near enough.

We need to go on the offensive and use our knowledge of current events in the USA to better target those industries that most need Canadian goods. And we need to pull the rug from under Donald’s feet.

As such I would suggest a multi-pronged approach to strike America where it would hurt the most, and make money doing it.

1- fight the US import tariffs with Canadian export duties. Trump figured that politically he can instantly kick inflation up 25% and survive. However if we impose 25% export duty on things going to the United States they will effectively rise in price by 50%, which is not tenable for the US economy. Also we get the first 25% of tax revenue, not the USA.

2- stop all energy exports to the USA. That includes electricity and oil.

3- implement 100% excise duty on any and all goods and services from companies where Elon Musk is CEO. That means Tesla vehicles, Starlink service, anything spent on X in terms of ad campaigns, etc. There are plenty of other EV manufacturers out there, and unlike Tesla they can build cars properly.

It’s only by fighting aggressively and proactively that we can defeat Donald and the Oligarchs. Let’s not waste this opportunity.