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Naan

I’m totally a morning person. 99% of the time I prefer to wake up early for a run or a yoga class. I just feel like my day gets off to a better start.

I had 6.5 miles planned for tomorrow morning.

But tonight I came home from work grumpy. This is real life. It’s not always roses and butterflies. Sometimes, it’s thorns and (in the case of my current office situation) ants.

So because I have the best husband ever, at 7:00 pm tonight, I went for a run.

Miles 1-2 I was mad.

Mile 3 I was numb.

Mile 4 I cried. Crying and running is kinda hard, but I felt so much better afterward.

Mile 5 I jammed to a little Rolling Stones. (LOVE Beast of Burden. I don’t know why.)

Mile 6 I thought, if today were Bloomsday, I’d only have 1.456 miles left and I could totally do that. That gave me peace.

I brought these gels with me. They were amazing.

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And even though I’m a self proclaimed morning person, there are some pros to running at night:

1. Walla Walla sunsets are even more beautiful than Walla Walla sunrises.

2. Thinking time. Processing time.

3. I like running at dusk. It makes me feel faster. Is that weird?

4. The yoga afterward. That’s definitely weird, huh?

(FYI, that’s not me. It’s my yoga app friend. I call her Annie.)

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Regardless of whether you’ve run in the morning or at night, do you know what you need if you run 6.5 miles?

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Bread. That’s right. You need bread.

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I’m calling this bread “naan”, but if you’re Indian and think I’m a big faker, I accept your judgement. If Annie were my real life friend, she’d definitely be judging my yoga. I can’t do “crow”. Can anyone do crow?

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That girl can.

But back to the “naan.” I’m typically afraid of yeast, but this worked out really well!

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Once the dough had risen, I rolled it into corn tortilla size rounds and cooked them in a dry skillet, just a few minutes on each side.

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We had them with falafels and tabbouleh.

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I think you’re typically supposed to “carbo-load” before a run- not necessarily after. But I kinda want some more right now.

Annie won’t judge. She’s my friend.

Naan

Ingredients
2 cups AP flour + 1/4 cup
1 package active dry yeast
1/2 tsp salt
1 tsp sugar
1 cup hot water
2 TBS olive oil

Instructions

Combine all dry ingredients except 1/4 cup flour. Add water and oil. Mix until combined. Dough will be shaggy. Cover with a towel and let sit for 30-45 minutes. Mix in additional 1/4 cup flour, recover and let sit 15 minutes.

Divide dough into 12 pieces. On a floured surface, roll each piece into a small disk. Cook in a dry skillet over medium heat until golden brown on each side.

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