What's for supper - Second Course

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Pan Fried Chicken Breasts

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Bacon cheese burger on a toasted pretzel roll.

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Prato do batata frita. Had a late lunch veg pizza, so still feeling a bit full...even though I swam lengths for about 2 hours on and off
 
Readsalot said:
Recipe?
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3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

DIRECTIONS:

Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 45 degrees C on an instant-read thermometer). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

After the dough has rested, turn it onto a lightly floured surface (I like to use my roul’pat for this) and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. (If you don’t have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan – you’ll have to experiment with cooking times but I’ve seen either of those methods used with cooking naan also.)

Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top. Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

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I mixed two teaspoons of potted garlic into the melted butter and painted it before putting it into the pan. Next time I'll probably mix the garlic into the dough itself.

This recipe is very specific to instant yeast. The previous time I tried this it required regular non-instant yeast and I didn't realise and it was a complete cock up.
 
SauRoNZA said:
Took a stab at making my own naan.

Pretty happy with the results but will roll them thinner next time.
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Looks good man. Would definitely not say no to those to mop up some gravy.
 
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SauRoNZA said:
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry or instant yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

DIRECTIONS:

...
Click to expand...

Thanks! I've now managed to make a basic pizza dough (needs some refinement) and some fairly tasty bread rolls. Would like to add naan and pitas to my repertoire as well.

By cups do you mean 250ml milk and 250g flour?
 
Readsalot said:
Thanks! I've now managed to make a basic pizza dough (needs some refinement) and some fairly tasty bread rolls. Would like to add naan and pitas to my repertoire as well.

By cups do you mean 250ml milk and 250g flour?
Click to expand...

Yes I go by 250ml cups as per kitchen measures.

I would just roll them as flat as possible as what I thought was pretty thin wasn’t really.
 
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