Corn Flatbread (Makkai ki roti) -Eating Well
2 cups finely ground yellow corn flour, (see Shopping Tip)
1/2 cup all-purpose flour
3/4 teaspoon salt
4 1/4-inch-thick slices fresh ginger
2-4 fresh green chiles, such as Thai or serrano, stemmed
1/2 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1-1 1/4 cups warm water
1 tablespoon ghee, or butter, melted
1 tablespoon canola oil
Combine corn flour, all-purpose flour and salt in a medium bowl. Pulse ginger and chiles in a food processor until minced. Add to the flour mixture along with onion and cilantro. Drizzle warm water over the mixture, a few tablespoons at a time, stirring it in as you go, until the mixture starts to come together and form a ball. Turn the dough out onto a lightly floured surface. Gently knead until a soft dough forms (it will still be a little bumpy from the vegetables). Divide the dough into 12 portions and shape each into a ball. Keep the balls covered with plastic wrap or with a slightly damp paper towel. Fold a large sheet of foil in half lengthwise. Combine ghee (or melted butter) and oil in a small bowl. Place both next to the stove. Coat a small nonstick skillet with cooking spray and heat over medium heat. Place a ball of dough between sheets of wax paper (leaving the others covered). Press it down to form a patty, then roll it out into a 1/8-inch-thick disc, 4 to 6 inches in diameter (the edges won’t be perfectly round and will appear jagged and cracked). Gently peel the dough off the paper and add it to the hot pan. Cook until the underside is light brown in spots, 1 to 2 minutes. Flip it over and cook for 1 to 2 minutes more. Brush the top with butter-oil mixture and flip it over to sear it, about 30 seconds. Brush the second side with butter-oil mixture and flip it over to sear that side too, about 30 seconds. Slip the bread into the foil sleeve to keep it warm.
1 potato diced
1 carrot diced
2 coves garlic minced
1 onion chopped
1 cup frozen peas
1 tbs vegetable oil.
2 tsp. curry
1/2 cup chicken broth
Preheat oven to 350 degrees. Cook onion, garlic and spices in oil. Add vegetables, and broth and cook until tender. Take one sheet of fillo and spray with PAM and fold in half. Place 1/4 cup filling on narrow side and fold like you would an American flag. Brush with butter and bake for 12-15 min.
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup butter
2 tablespoons plain yogurt
2 teaspoons onion seed
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the butter and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size . Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining butter and sprinkle with some of the onion seed. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.