Yeast free garlic and coriander Naan Bread

8 06 2011

 I love bread…it really is one of my biggest weaknesses as a semi- healthy human although now that I think about it drinking and smoking are probably bigger weaknesses but anyway back to the bread.

 Regular readers will possibly have spotted that as well as having a love of bread I also have a little bit of a thing for Indian food in general and curry in particular.  For me no Indian meal is truly complete without some bread to go with it; be it a chapati or a puri or naan.

 As with most things I have over the years given up completely on finding any shop bought Naan bread that tastes even remotely like food and have just started making my own, not only do these Naan taste better than the shop bought variety they are healthier as well.

If you just want to have a plain naan then you can omit the topping before you bake.

Ingredients:

250g/9oz plain flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

110-130ml/3½-4½fl oz milk

2 tbsp vegetable oil, plus extra for greasing

For the topping

chopped garlic and fresh coriander

1 tbsp butter, melted, to serve

Method:

For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.

Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.

Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.

Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic.

Scatter your coriander and garlic (or anything else you fancy) over the top of your naan and press into the surface of the dough.

Place the naans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

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Pitta-Gyros Recipe

1 10 2010

I recently posted my recipe for healthy, tasty, homemade flatbreads and mentioned at the time that I had been seriously craving some pitta-gyros like I used to have back home.

Well we have two options in life, light a candle or curse the darkness or in my case bitch and moan or get cooking…

So here is what to do if like me you fancy a delicious and surprisingly healthy taste of Greece:

Pitta-Gyros

Approx 1 kg of pork loin – you can use shoulder or most other cuts but loin is what I had to hand

Dried Oregano

Sweet Paprika

Coarse Sea Salt

Black Pepper

1tsp Dried Chili Flakes

Olive Oil

To Serve:

8-10 Flatbreads – Click here for the recipe

1 carrot peeled and shredded

2 or 3 tomatoes finely sliced

1 large red onion finely sliced

Tzatziki

Using a sharp knife cut thin slices from your piece of pork and then pound them flat (a cleaver works well)

place the pork into a large bowl and add in  plenty of the dried oregano (I use roughly 1  1/2 tablespoons but adjust to suit your tastes) a good 2 tsp of paprika, the dried chili flakes, a generous pinch of sea salt and the same of black pepper.

Mix everything together with your hands so that all of the meat is covered with the herbs and spices, pour in enough olive oil that all of the meat is coated. Cover with cling film and leave in the fridge for at least an hour, the longer the better.

When you are ready to cook and eat your Pitta Gyros take your meat out of the fridge and cut it into strips, fry in a dry pan until the edges just start to blacken and the pork is cooked through – please ensure that the pork is cooked for the sake of your health!

Pop the pork in an oven proof dish, cover with some tinfoil and place in  a low oven to keep warm.

At this point make your flatbreads and then serve with the shredded onion, carrot, tomatoes and tzatziki and a little extra paprika on top.

Delicious!





Home baked flat bread

20 09 2010

This past week I have been desperate to eat Pita Gyros like I used to be able to get back home; unfortunately here in Ireland there aren’t many outlets catering to a man with a craving for good Greek food.

So of course I made my own.

I could have used shop bought flat breads or stuffed the gyros into those little cardboard pockets that you can buy from everywhere these days but I wanted something a little fresher and tastier so here we are my take on homemade flat bread:

makes roughly 10 flat breads

500 grams white flour

300 ml lukewarm water

2 tablespoons of olive oil (I used extra virgin but any would do)

2 teaspoons of salt

Sieve the flour into a large mixing bowl and add the salt, at this point give it a very quick mix together with your hand in order to make sure the salt is distributed throughout the flour.

mix the olive oil in with your warm water, slowly pour the oil and water mixture into your dry ingredients whilst mixing with your hands (there is no point using a spoon as you want to be able to feel the dough)

Mix the ingredients together until there you have a slightly sticking dough formed, flour a clean work surface and knead the dough until it is smooth and slightly elastic – about 5 minutes or so.

Pop your dough onto the counter top, cover with the up turned mixing bowl and leave for at least 15 minutes or until you are ready to cook and eat the bread.

Once you are ready to cook the bread take the dough and roll it into a nice fat sausage shape. Divide your sausage into equal chunks – with the measures used here it works out to about 10

roll your chunks of dough into little balls and then roll flat using a floured rolling pin, you should end up with a nice thin bread about 2/3 mm thick.

Dust a little flour onto each piece of bread to stop them sticking and stack them up ready to cook.

Take a large non stick frying pan/skillet and put it onto a high heat until it is smoking. Once you have reached this point place your flat bread into the pan without any sort of liquid.

You will need to cook the bread until the edges start to lift and you start to see nice brown spots on the side that is touching the pan. Once this side is cooked flip the bread and cook the reverse side for about 30/40 seconds. In total you will probably be cooking each piece of flat bread for about 3 minutes.

Keep the flatbreads warm whilst you are cooking by wrapping them in a tea-towel or popping them in the oven at a low heat.








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