Tuesday, 8 November 2011

2 naan recipes + Onion Kulcha Recipe



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.
  • 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.
  • 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.
  • Return the dough to the bowl, cover, and let rise in a warm place for 1½, or until it has doubled in size.
  • 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. 
  • 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.
  • Serve warm or keep wrapped in foil until required.



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
  • Sieve the flour.
    Mix all ingredients thoroughly and make a stiff dough by adding just enough water.
    Knead the dough and divide it into 6 portions.
    Roll out each portion of the dough into a thin round with the help of a little flour.
    Make a few light, horizontal slits on one side of each round.
    Cook on a hot tawa (griddle) on both sides using a little oil until golden brown spots come on top.
  • Serve hot.



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