Friday, June 27, 2008

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

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