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Naan
Garlic naan |
NAAN (makes 6-8)
1 tsp sugar
1 tsp fresh yeast
¾ cup warm water
1½
cups all-purpose flour
plus extra for dusting
1 tbsp oil
1¾ oz/50g unsalted butter
plus extra for greasing
1 tsp onion seeds
salt to taste
GARLIC NAAN
For garlic naan add
3-6 chopped garlic cloves to
the dough. |
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Place the sugar and yeast in a small bowl or measuring
cup, add the warm water and mix well until the yeast has
dissolved. Let stand for 10 minutes, or until the
mixture is frothy.
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Sieve the flour.
Place the flour in a large bowl. Make a well in the
center, add the oil and salt, and pour in the yeast
mixture. Mix with your hands to form a dough, adding
more water, if necessary. Turn out onto a lightly
floured counter and knead for 5 minutes, or until
smooth.
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Return the dough to
the bowl, cover, and let rise in a warm place for 1½,
or until it has doubled in size.
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Preheat the broiler
to high, and grease a sheet of foil. Turn a dough out
onto a floured counter and knead for 2 min. Break off
small balls with your hands and pat them into circles 4½
inches/12 cm in diameter and ½ inch/1 cm thick.
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Place the dough
circles onto the grassed foil and cook under the very
hot broiler for 7-10 minutes, turning twice, brushing
with the butter and sprinkling with the onion seeds.
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Serve warm or keep wrapped
in foil until required.
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ONION KULCHA (makes 6)
1½
cup flour
2 onion, chopped
3 green chilies, chopped
2 tbsp coriander leaves
chopped
1 tsp cumin seeds
½ tsp grated ginger
2 tbsp melted butter
salt to taste
vegetable oil |
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Sieve the flour.
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Mix all ingredients
thoroughly and make a stiff dough by adding just enough
water.
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Knead the dough and divide
it into 6 portions.
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Roll out each portion of
the dough into a thin round with the help of a little
flour.
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Make a few light,
horizontal slits on one side of each round.
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Cook on a hot tawa
(griddle) on both sides using a little oil until golden
brown spots come on top.
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Serve hot.
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