Indian Fry Bread - Curried Naan

Truth be told, if you're going to make real naan bread, I mean like they make it in India, then you should bake it in a tandoor. You know, that outdoor stone oven so common all over Asia and the Middle East. Probably most of you don't have one. I'd put money on it. So I give you this recipe but adapted for stovetop cooking in a modern kitchen. Naan is so popular in India it is almost like a national food. When it puffs up and gets golden, like it will with this recipe it is perfect with a nice eggplant or lentil dip spiced with Indian spices, i.e., cumin, curry and colored with turmeric. Like many 'peasant' breads, naan is not difficult to make and uses common ingredients. Just that alone makes it appealing. Add to that its great taste and texture and you have a winner!

Here's what you'll need:
500g (1lb 2oz) bread flour
1 1/2 tsp salt
1Tbs olive oil (plus more for frying)
30-50g curry powder depending on taste preference
15g (1/2 Tbs) yeast
about 300ml (1/2 cup) water to mix
100g (3 1/2oz) raisins
3Tbs mango chutney


Here's what you'll need to do:
1. Line a baking tray with parchment paper.
2. Put the flour, salt and yeast in a bowl adding just enough water to make a soft, but not overly sticky, dough. 
3. Let it rest for about 30 minutes.

4. Remove the dough from the bowl incorporate the raisins and the chutney. You may need to add flour as the raisins and chutney add liquid. I needed to add about 50g (almost 2oz). 

5. Divide the dough into 6 equal pieces, then leave them, covered, to rise on the prepared baking sheet for about an hour.

6. Using a rolling pin, roll each piece into a circle about 25cm (10in) in diameter. After rolling it out, let the dough rest for about 10 minutes.

5. Heat a heavy frying pan to medium heat, then, adding a splash of oil to coat the pan, fry each bread until golden brown on both sides. 

5. Set aside to cool a bit before serving.

Delicious!!

Dessert Rolls - Cardamom Buns

Sometimes the simplest recipes are also the tastiest. These rolls, flavored with cardamom, are soft and fluffy. Perfect for a breakfast roll or brunch. The addition of the cardamom makes them a little exotic and gives a gentle reminder of their Indian origin. Spread some butter on them, or, if you're feeling a little adventurous, serve them with grilled veggies or meat, topped with a sharp mango chutney.

Here's what you'll need:
1/4 cup (60 ml) warm water
1/2 Tbs. (about 7 g) active dry yeast
1 tsp (5 g) sugar
2 3/4 cup (about 385 g) all purpose flour 
1/4 cup (60 g) butter or margarine at room temperature
1 tsp (5 g) salt
1 tsp (5 g) ground cardamom
1 egg, beaten
1/3 to 1/2 cup (45 to 60 ml) milk or substitute
1 egg white, beaten for glaze
1 Tbs (15 g) sugar
1 Tbs (15 g) ground almonds


Here's what you'll need to do:

1. Combine the water, yeast and sugar in a small bowl to dissolve. Let them sit about 5 minutes until nice and bubbly.

2. In a food processor, mix the flour, butter or margarine, salt and cardamom, using the steel blade, for about 10 seconds.
3. Now add the yeast mixture and the egg and process for an additional 10 seconds.

4. Leave the motor running, and, through the feed slowly add the milk (or substitute) in a slow but steady stream until a soft dough forms a ball and that cleans the sides of the bowl. Let the dough ball revolve in the bowl about 25 times.


5. Let the dough rest for a few minutes.
6. Turn the motor on again, and add enough of the milk (or substitute) slowly until the dough becomes smooth and satiny. Not sticky.
7. Place the finished dough in a lightly greased bowl, turning to coat, and let it rise, covered, for about 45 minutes or until roughly doubled.
8. Divide the dough into 12 equal pieces, shape each piece into a perfect sphere by rolling them on an unfloured smooth surface with your hand applying only a little pressure. Place the shaped balls on a greased cookie sheet (or use parchment paper) and let them rise until doubled, about 1 hour.

9.Heat the oven to 375 F (190 C). Paint each roll with the egg white wash. If serving for breakfast or brunch, you can mix together the sugar and ground almonds and sprinkle over the rolls. Omit if serving with grilled meat and/or veggies.
10. Bake until golden brown, about 25 minutes. Cool on a rack.

11. Enjoy!! These are yummy!