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| Hey, RR | |
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| Tweet Topic Started: Nov 19 2012, 05:23 PM (184 Views) | |
| brenda | Nov 19 2012, 05:23 PM Post #1 |
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I made naan to go with the leftover chicken curry for dinner tonight.  This afternoon, I also made hubby a great big batch of granola for his breakfasts, and a double batch of one of his favorite treats, peppermint bark. 'Twas a very good day for hubby, indeed. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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| Red Rice | Nov 19 2012, 10:51 PM Post #2 |
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HOLY CARP!!!
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That's cool, brenda! I usually buy roti at the local Indian grocery... how do you make your naan? |
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Civilisation, I vaguely realized then - and subsequent observation has confirmed the view - could not progress that way. It must have a greater guiding principle to survive. To treat it as a carcase off which each man tears as much as he can for himself, is to stand convicted a brute, fit for nothing better than a jungle existence, which is a death-struggle, leading nowhither. I did not believe that was the human destiny, for Man individually was sane and reasonable, only collectively a fool. I hope the gunner of that Hun two-seater shot him clean, bullet to heart, and that his plane, on fire, fell like a meteor through the sky he loved. Since he had to end, I hope he ended so. But, oh, the waste! The loss! - Cecil Lewis | |
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| brenda | Nov 20 2012, 12:44 PM Post #3 |
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I've used a recipe from Charmaine Solomon's cookbook on Asian, Indian, and other foods. Have you tried making naan? It's not difficult at all. 1 (8 g) packet dried yeast 3/4 cup lukewarm water 3 teaspoons sugar 1/4 cup yogurt 1 egg, beaten 1/4 cup melted ghee or 1/4 cup melted butter 1 teaspoon salt 3 1/2 cups flour 3 tablespoons melted butter or 3 tablespoons ghee to grease the bowl & brush the shaped naan bread 3 tablespoons poppy seeds (optional) or 3 tablespoons cumin (optional) Directions: 1 In a small warm bowl (not hot) pour in the 1/4 cup water and sprinkle on the yeast. 2 Add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast) 3 Stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt. 4 Stir in the yeast mixture. 5 In another bowl put in 2 cups flour, make a well in the center and pour in liquid (Use mixer with dough hook) mix until you have a smooth dough. 6 Slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic& smooth. 7 Form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (I usually put it in the oven with my oven light on). 8 When it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes. 9 Pat dough into circles making them thinner in the center and thicker around the rim. 10 Pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape. 11 They should be about 8" long and about 3-4" wide. 12 Brush with melted ghee (butter) 13 Bake in 450F oven for about 10 minutes or until golden and puffed. This one has always been good, but I'm interested to try another recipe next time. Here's the one I think I'll make next time: 1 (1/4 ounce) package active dry yeast 1 cup warm water 1/4 cup sugar 3 tablespoons milk 1 egg, beaten 2 teaspoons salt 4 1/2 cups bread flour 2 teaspoons garlic, minced (optional) 1/4 cup butter, melted Directions: 1 In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. 2 Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. 3 Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. 4 Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 5 During the second rising, preheat grill to high heat (I use a griddle). 6 At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. 7 Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. 8 Remove from grill, and continue the process until all the naan has been prepared. |
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“Weeds are flowers, too, once you get to know them.” ~A.A. Milne | |
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