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culinary, home cooking, memories, technique

Naan-Parotta infusion…

I looooooooooooooooooooove bread. Unfortunately i dont eat asOLYMPUS DIGITAL CAMERA much as i want to (considering the pretty high carbohydrate level) but i will never leave 100% – OLYMPUS DIGITAL CAMERAas my mum was always saying that the body needs everything from a golden loaf. As u could see before in a blog post (breath of bread) long time ago – i am massive big fan of making and baking bread instead of buying it which can never be that fresh anyway… and the whole proccess is not even that magical. I little bit of OLYMPUS DIGITAL CAMERAchange (if u know the basic rules) can result millions different types of bread as stars in the sky. So just use your imagination and lets play.

Today i was dreaming about an indian flatbread. A very unique one connected to a really special memory and an unforgettable friend who i will carry thru all my life. He was teaching me how to make a really tasty and easy flatbread just with water&flour&ghee&salt. U dont even need to turn your oven on: best panfried. OLYMPUS DIGITAL CAMERAThat time i didnt really have a knowledge about indian cuisine – so if i would try to categorize now: it could be ‘parotta’ (type of paratha). Pretty recognizable of its layered structure.

OLYMPUS DIGITAL CAMERAWell, my friend Sudha showed me how easy to make it in one of our big indian feast and then slowly slowly i picked up a couple of other special bread-making technics like naan or simple rotiOLYMPUS DIGITAL CAMERA

And now i am making a ‘real fusion’, a marriage of naan and parotta. Choosing the flour is already a twist: i made a roughly ground nut mix like a 1/4 part – the other part is normal wheat flour – and im using cornflour for knead the dough. The naan-part: i am using yeast (was a bit risky OLYMPUS DIGITAL CAMERAcause this little organism doesnt like salt at all and my nut mix is already pretty salty) and the parotta part: lots of layers.

So just get your flours together, after add a little warm milk&yeast mix, little sugar. Add more water if it needs till reaches a nice soft consistency, leave in a ball to rise approx. one hour in warm temperature. At this stage after giving shape and bake, u have your naan bread. With parsley and garlic just heavenly. BUT – we OLYMPUS DIGITAL CAMERAgo further. U have your rised nutty-naan-dough, pinching little bits out to form balls (size like a tennis ball). Now the fun starts: get a ball and roll it out as flat as possible. OLYMPUS DIGITAL CAMERAHere we gonna need some love: the basic is ghee (clean butter which smells like freshly baked sweet cookie…). U can buy ghee or make your own (just slowly melt your butter and discard all the floating sh8t white part), its a beautiful thing. The rest of love is depending on your taste: one of OLYMPUS DIGITAL CAMERAmy favourite combination is the fresh coriander&garlic&chilli. This time i choose a bit less asian with a simple garlic herb paste using fresh dill and thyme with lots of ground pepper.

So get your flat ‘pancake-like’ bread in front of u, brush it with ghee on one side (as much ghee as better) and sprinkle with your extra love. Now try to fold it little by little like an old’s’chool fan. Turn to a ‘standing position’ and fold to a shape of a snail. Got it? Awesome… nothing left just to roll this snail out again to your flat ‘pancake’ and u should see the layers all around in a circle. More fun-looking if u are using something with vibrant color (tomato-red or herb-green etc). Here we are. Bake it and eat it. My special nutty-naan-parotta flatbread (was sooo good, that i hardly ate my amazing grilled whole seabass just concentrating on the bread…).OLYMPUS DIGITAL CAMERA(secret advise: if u brush the top with more ghee while u are baking – gonna get a real sexy crunchy golden layer… hmmm)

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About Kat

`just can not stop`

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