Chapati
Material (10):
1 cup whole wheat flour
3/4 cup of water
1 teaspoon salt
A little ghee or butter softens at room temperature.
Practice: special pasta
1. Add salt to water, add water to flour, and mix into dough. If necessary, add appropriate amount of water or flour to adjust. Knead dough at room temperature 1 hour.
2. Heat the cast iron pan with medium heat. Dust the dough, cut it into 10 pieces, flatten it, and wake it up for a while. Pancakes are rolled into 15- 18cm.
3. Pancakes, one-sided for 30 seconds, turned over. Bread may bulge, so you can cover it with kitchen paper and press it down.
4. When both sides turn brown, apply ghee or butter.
Besides India, Naan is the staple food of Pakistan, Afghanistan, Iran, Uzbekistan, Tajikistan and other ethnic groups. South, that is, the "south" that Xinjiang people often eat.
Naan is made by digging a hole in the ground, building a cylindrical pottery furnace and baking it, so Naan is in the shape of water drops, which is the result of the gravity subsidence of wet dough on the furnace wall. The same raw material, the dough is slightly dry, and the pita cake in the Middle East is made in an ordinary oven. The inside is hollow and can be cut and stuffed with various fillings after cooling.
I often use the famous craftsman's dough balls to make "Nan Pie". This kind of dough is very convenient to operate and suitable for making simple bread. Most importantly, this kind of dough can be stored in the refrigerator for 2 weeks, and baked with it. Dig a ball every morning and bake it in a cast iron pot for 5 minutes. It is convenient, fresh and delicious. But if you want to eat the authentic Tanduri version, you must go to a restaurant.
Naan (simple cast iron pot)
Material (1):
Pound premixed refrigerated fermented dough
1 tbsp Indian ghee or butter
Exercise:
1. Preheat the cast iron pan on the stove until the water drops on the surface of the pan and evaporates immediately. Add 1 tbsp ghee.
1. Rub the oil with your hands, grab a peach-sized dough and tear it into a crust by gravity.
3. Put the skin into the pot, turn to medium heat, and cover it with heat preservation and moisturizing.
After 4.2-3 minutes, check whether the bottom of the cake is browned, so as to adjust the temperature, and turn it over after browned. Continue for 2-6 minutes and cover.
1 cup whole wheat flour
3/4 cup of water
1 teaspoon salt
A little ghee or butter softens at room temperature.
Practice: special pasta
1. Add salt to water, add water to flour, and mix into dough. If necessary, add appropriate amount of water or flour to adjust. Knead dough at room temperature 1 hour.
2. Heat the cast iron pan with medium heat. Dust the dough, cut it into 10 pieces, flatten it, and wake it up for a while. Pancakes are rolled into 15- 18cm.
3. Pancakes, one-sided for 30 seconds, turned over. Bread may bulge, so you can cover it with kitchen paper and press it down.
4. When both sides turn brown, apply ghee or butter.
Besides India, Naan is the staple food of Pakistan, Afghanistan, Iran, Uzbekistan, Tajikistan and other ethnic groups. South, that is, the "south" that Xinjiang people often eat.
Naan is made by digging a hole in the ground, building a cylindrical pottery furnace and baking it, so Naan is in the shape of water drops, which is the result of the gravity subsidence of wet dough on the furnace wall. The same raw material, the dough is slightly dry, and the pita cake in the Middle East is made in an ordinary oven. The inside is hollow and can be cut and stuffed with various fillings after cooling.
I often use the famous craftsman's dough balls to make "Nan Pie". This kind of dough is very convenient to operate and suitable for making simple bread. Most importantly, this kind of dough can be stored in the refrigerator for 2 weeks, and baked with it. Dig a ball every morning and bake it in a cast iron pot for 5 minutes. It is convenient, fresh and delicious. But if you want to eat the authentic Tanduri version, you must go to a restaurant.
Naan (simple cast iron pot)
Material (1):
Pound premixed refrigerated fermented dough
1 tbsp Indian ghee or butter
Exercise:
1. Preheat the cast iron pan on the stove until the water drops on the surface of the pan and evaporates immediately. Add 1 tbsp ghee.
1. Rub the oil with your hands, grab a peach-sized dough and tear it into a crust by gravity.
3. Put the skin into the pot, turn to medium heat, and cover it with heat preservation and moisturizing.
After 4.2-3 minutes, check whether the bottom of the cake is browned, so as to adjust the temperature, and turn it over after browned. Continue for 2-6 minutes and cover.