ROTI
Serves 4
Ingredients
300g wholewheat flour
4 tsp rapeseed oil (or clarified butter)
300ml water
Half a tsp of salt
Plain flour for rolling
Method
Carefully sift the flour into a bowl. Add the oil and salt. Pour in the water and mix to form a soft dough.
On a floured surface, knead the dough well for a few minutes. Keep aside for half an hour and then knead again for a minute or two. Divide the dough into 12 equal portions.
Sprinkle a work surface liberally with flour and roll each portion out into a 15cm-diameter thin circle. Remove any excess flour and put aside. Heat a cast-iron griddle on a medium flame and slap the rolled circle on to the griddle. Cook lightly for 10 seconds or until one side browns and then flip the roti and cook the other side. If you like your rotis crispy, then toast quickly on an open flame with tongs. Serve hot and for a decadent touch, brush with butter before serving.
NAAN BREAD
Ingredients to make 4 naans
250g plain flour
1 tsp baking powder
1 tsp sugar
Half a tsp salt
2 tbsp yoghurt
80ml whole milk
2 tbsp vegetable oil
Topping: caramelised onions, nigella seeds, fresh coriander or mint. (If you prefer you could even add fresh herbs, finely chopped, in the dough mix.)
Method
Sift the flour, baking powder, sugar and salt in a mixing bowl. In another bowl mix together the milk with the vegetable oil.
Add the yoghurt to the sifted flour followed by the milk and oil. Mix everything together to make a soft, pliable dough. Turn out on the work surface and knead for five minutes until smooth. Place the dough back in the bowl, cover with cling film and rest it for 20 minutes or so in a warm place.
Preheat your oven grill to medium and place a baking tray on the top shelf of the oven. Turn the dough out and divide into four portions. Roll out quite thinly to a teardrop shape. Top each naan with coriander leaves or your preferred choice of topping and pat lightly into the naan. Prick the naan with a fork to make sure it doesn't rise.
Remove the baking tray from the oven; place the bread on it and return to the oven to cook for three minutes or until speckled lightly brown. Smear with butter and serve warm.
Recipe by Maunika Gowardhan; for more Indian recipes go to cookinacurry.co.uk
http://www.independent.co.uk/life-style/food-and-drink/features/rise-and-rise-of-flat-bread-how-to-bake-the-indian-way-7939605.html
Serves 4
Ingredients
300g wholewheat flour
4 tsp rapeseed oil (or clarified butter)
300ml water
Half a tsp of salt
Plain flour for rolling
Method
Carefully sift the flour into a bowl. Add the oil and salt. Pour in the water and mix to form a soft dough.
On a floured surface, knead the dough well for a few minutes. Keep aside for half an hour and then knead again for a minute or two. Divide the dough into 12 equal portions.
Sprinkle a work surface liberally with flour and roll each portion out into a 15cm-diameter thin circle. Remove any excess flour and put aside. Heat a cast-iron griddle on a medium flame and slap the rolled circle on to the griddle. Cook lightly for 10 seconds or until one side browns and then flip the roti and cook the other side. If you like your rotis crispy, then toast quickly on an open flame with tongs. Serve hot and for a decadent touch, brush with butter before serving.
NAAN BREAD
Ingredients to make 4 naans
250g plain flour
1 tsp baking powder
1 tsp sugar
Half a tsp salt
2 tbsp yoghurt
80ml whole milk
2 tbsp vegetable oil
Topping: caramelised onions, nigella seeds, fresh coriander or mint. (If you prefer you could even add fresh herbs, finely chopped, in the dough mix.)
Method
Sift the flour, baking powder, sugar and salt in a mixing bowl. In another bowl mix together the milk with the vegetable oil.
Add the yoghurt to the sifted flour followed by the milk and oil. Mix everything together to make a soft, pliable dough. Turn out on the work surface and knead for five minutes until smooth. Place the dough back in the bowl, cover with cling film and rest it for 20 minutes or so in a warm place.
Preheat your oven grill to medium and place a baking tray on the top shelf of the oven. Turn the dough out and divide into four portions. Roll out quite thinly to a teardrop shape. Top each naan with coriander leaves or your preferred choice of topping and pat lightly into the naan. Prick the naan with a fork to make sure it doesn't rise.
Remove the baking tray from the oven; place the bread on it and return to the oven to cook for three minutes or until speckled lightly brown. Smear with butter and serve warm.
Recipe by Maunika Gowardhan; for more Indian recipes go to cookinacurry.co.uk
http://www.independent.co.uk/life-style/food-and-drink/features/rise-and-rise-of-flat-bread-how-to-bake-the-indian-way-7939605.html
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