The "fancy" naan/roti

Ummadam asked for this recipe so here it is:

2 tsp yeast
1/4 cup warm water
8 cups flour--I use 4 c. bread flour and 4 c. whole wheat
2 Tbsp sugar
2 tsp salt
4 eggs
1/2 c. yogurt
2 1/2 c. milk
1/2 c. melted butter

Sprinkle yeast into warm water and set aside. Combine the flour, sugar, and salt in a large bowl. In separate bowl beat the eggs, then blend in yorgurt and mil. Make a well in the flour and add the yeast and liquid ingredients. Stir in one direction until you have a soft dough that is hard to stir; add more flour if needed.

Spread melted butter on work surface. Grease hands with butter and gather up dough and turn onto surface. Knead dough for 5-10 minutes until smooth and pliable. Rebutter surface and hands as needed.

Place dough in a greased bowl, turning to cover dough surface. Cover with a towel and place in warm place. Let dough rise until double in bulk, about 2 hours.

Warm a skillet or tava on the stove over medium heat. Knead dough briefly. Lightly flour surface and hands. Take a ball of dough, about tennis ball size. Roll into ball and flatten, then roll out into circle with rolling pin, turning dough 90 degrees after a few rolls to keep shape. Then I flip the circle back and forth between my hands to enlarge and thin. Put bread on skillet/tava, when the dough starts to bubble and there is some brown on the underside flip bread over and cook other side.

The dough refridgerates really well and actually made softer bread I thought

Roti/Naan

I've been experimenting with different roti recipes using the amounts, approximately, that my MIL uses. I have one recipe that uses milk, eggs, and yogurt which is super good but not as healthy. Here's a pic:



The recipe:
1 1/2 cup whole wheat durum (atta) flour
1 1/2 cup bread flour (it has extra gluten, very important)
1/2 tsp. yeast
1 tsp salt
1 1/2 cup warm (not hot) water

Mix together and knead until smooth and elastic. Let sit for about an hour before using. It can sit longer, in fact we put unused portions in the fridge for the next day. Taking a ball of dough a bit smaller than a tennis ball pat into a flat circle. On a floured surface roll until about a half centimeter thick then place it on the flat of your hand and slap it back and forth to stretch it to desired thinness. You can also just roll it but this works best for me. Place on a dry hot tava, or pan, cook until it has some brown spots then turn and cook other side.

I use the bread flour because it makes a softer bread.

Mississippi Mud Cake

Cream together: 2 cups sugar
2 sticks (1 cup) butter
2 Tbsp cocoa

Add: 1 tsp vanilla
4 eggs-one at a time
1 1/2 cups flour
1 1/2 cups pecans chopped
1 1/3 cups shredded coconut

Pour into 9 x 13 x 2 pan. Bake at 350 degrees F for 30 minutes. Remove.

Cover with: a large jar (7 oz) marshmallow creme.

Let cool.

Frosting:
1 stick butter
1/3 cup cocoa
2 cups powdered sugar (10x sugar)
1/4 cup whole milk or evaporated milk

Mix together til creamy then spread over marshmallow creme.


This is a super sweet cake so I don't usually use the full amount of frosting, just a very light layer.

Super Simple Sticky Buns

My mom sent me this recipe and I tried it today------it's very easy and so yummy

CINNAMON STICKY BUNS

1 CUP BROWN SUGAR
1/2 CUP CORN SYRUP
1/2 CUP BUTTER OR MARGARINE
1 CUP COARSELY CHOPPED PECANS
1/2 CUP SUGAR
1/4 CUP CINNAMON
2 TUBES (17.3 OZ) LARGE REFRIGERATOR BISCUITS (PILLSBURY GRANDS FLAKY BUTTERMILK)

In a saucepan, combine the brown sugar, corn syrup, and butter. Cook and stir until sugar dissolves. Add pecans.
Spoon into a greased 9 x 13 pan.

In a shallow bowl, combine sugar and cinnamon. Cut biscuits in half (so they are like half moons), dip in sugar-cinnamon mixture. Place cut side down over brown sugar mixture.

Bake at 375° for 25-30 minutes. Release from pan to cool. (Cool for at least one minute in pan and then turn out onto something like a jelly roll pan as the caramel sort of runs a little. It is easy to put it back on the rolls if this happens.)