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.