NAAN FLATBREAD

Ingredients :
(Recipe adapted from here)

Makes 6 to 7 naan

NOTES: These are the ingredients for dough and then you can flavor your naan with all kinds of herbs, including cumin naan, garlic naan, butter naan and some topped with cilantro greens. So have fun with this!

2 cups all purpose flour or wheat flour
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 Tbsp sugar
1/2 cup warm milk
1/2 cup yogurt
1/2 Tbsp canola or vegetable oil

Mix all the dry ingredients together and make a well of flour. Now mix milk and yogurt together. Pour half of yogurt mixture and the oil into the well and slowly combine. There isn't an exact amount of liquid that should be added to make a perfect dough. So just add liquid slowly and combine it all together slowly until a soft dough is made. The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough. Cover with damp cloth and let it sit in a warm place for at least 2 hours.

After a few hours, dust your working board with flour, take out the dough and knead it about 2 to 3 minutes. Divide the dough into smaller balls (you should get about 6 or 7 balls to make naans). Flour the board again and flatten [I used a combination of rolling and pulling] the balls to make bread which is a little thick and elongated [about 7 to 8 inches long]. If desired, sprinkle one side of the bread with a flavor of your choosing (such as cumin, minced garlic, or chopped cilantro). Brush the other side with water.

Heat a thick bottom skillet or a wok or any heavy bottom pan with a lid. Once its nicely hot, place the naan wet side down which would stick and cover it with a lid. Let it cook for about 30 seconds or until you see bubbles on top. Now cook the other side of the naan over the direct flame of a burner with the help of tongs (be careful!). When you see some charred brown spots then you know that the naan is done. Spread some butter over the bubbly side and enjoy!

CHAPATI

 Ingredients :
 (Recipe adapted from here)

Makes 4 Rotis.

• 1/2 cup whole-wheat flour (atta flour/chapati flour)
• 1/8 teaspoon salt
• 1/4 cup lukewarm water (Use as needed)

Also needed

• 2 teaspoons ghee (clear butter)
• 1/4 cup whole-wheat flour for rolling

Method :

1. Mix flour, salt, and water to make soft dough, adding water as needed. Knead the dough for about one minute on a lightly greased surface to make it smooth and pliable. Cover the dough with a damp cloth and set aside at least ten minutes.
2. Divide the dough into four equal parts. Make smooth balls and press flat.
3. Before  rolling the roti press both sides of the ball on a dry floured surface to make them easy to roll.
4. Roll to form a six-inch-diameter circle. Use just enough dry flour to roll the roti, as too much flour will make them dry. If the dough sticks to the rolling pin or rolling surface, lightly dust the rotis with dry flour.
5. Heat an iron or heavy skillet on medium high heat. To test, sprinkle a few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
6. Place the one roti into the skillet. When the roti start to change color and start puffing flip it over. There will be some golden brown spots.
7. Flip again after a few seconds. Using a flat spatula, press lightly on the puffed parts of the roti. This will help the roti puff up. Flip the roti again, until it has light golden-brown spots on both sides.
8. Repeat the same process for remaining roties. Butter the roti, the side that is facing the skillet.
9. Place the rotis in a container lined with a paper towel. Cover the container after each roti.
10. Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days. Re-heat in a skillet. 

I wrapped satay in chapati. Refer here for satay recipe

EASY GARLIC HERB AND SESAME NAAN

Ingredients :
(Recipe adapted from here)
prep 25 mins        cook  35 mins            makes 10

Garlic Butter :
3 tbsp soft butter
8 cloves garlic, peeled and very finely minced

Dough :
300 g (3 cups) plain or all purpose flour
2/3 - 1 tsp fine salt
1 1/2 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
3 tbsp lightly toasted sesame seeds
1 cup chopped fresh coriander, Indian borage or flat leaf parsley
60 ml (1/3 cup) plain unsweetened yoghurt
140 ml (2/3 cup) water
5 tbsp runny garlic butter (cooled)
A little extra garlic butter or plain melted butter for brushing


1.  Make garlic butter by combining butter and garlic in a small pot and cooking over very gentle heat for about 5 minutes, stirring often, to prevent burning. When fragrant and garlic is limp, turn off heat and leave until cold.
 
2.  Combine flour, salt, sugar, baking powder,baking soda and chopped herb in a large mixing bowl and mix well with fingers. Add yoghurt and water and mix into flour until well incorporated. Mix in the garlic butter and knead for a minute or two, or just enough to form a ball of soft dough. Do not overknead or breads will be tough.

3.  Snip dough into 10 pieces with scissors and flatten them into discs. Dust both sides of discs generously with flour and stretch each out into small oval or tear drop pieces.

4.  Roll out a piece into a thin ovoid or tear drop shape. If dough resists rolling and keeps stretching back (not likely unless dough was overkneaded) cover and rest for 15 minutes then roll again.

5.  Heat a heavy pan or griddle until very hot. Put naan on griddle and cook about 1 minute or until top of naan puffs and bubbles. Flip over and cook other side for 1 minute. Flip over and cook each side a further 1 minute each, until puffed and lightly scorched here and there.

6.  Remove from pan and brush top lightly with melted butter. Keep warm and repeat for remaining pieces of dough.

Serve warm with curry, tandoori chicken, keema, green chilli chicken or sambar.