Paratha and Naan Breads
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the naan breads
- 3.333 cups all-purpose flour (plus extra for dusting)
- 2 tsps caster sugar
- 1 ½ tsps fine salt
- 1 tsp Baking powder
- 1.333 cups 2% milk
- 4 Tbsps sunflower oil (plus extra)
- 2 Tbsps butter (melted)
- 2 Tbsps Nigella seeds
- For the paratha
- 2 cups Whole wheat flour
- 2 cups all-purpose flour (plus extra for dusting)
- 2 Tbsps Ghee (plus extra for brushing)
- 1 tsp fine salt
- water (as required for kneading the dough)
- 1 tsp brown Mustard seed
- 2 cups vegetable oil (for frying)
Preparation steps
1.
For the naan bread: Combine the flour, sugar, salt, and baking powder in a large mixing bowl and stir well.
2.
Whisk together the milk and oil in a jug before stirring into the dry ingredients until a soft dough starts to form.
3.
Turn out the dough onto a lightly floured surface and knead for 6 - 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl and cover with a damp cloth; leave to prove in a warm place for 15 minutes.
4.
For the paratha: Mix together the flours, ghee, and salt in a mixing bowl. Mix in enough water until it forms a soft dough.
5.
Turn out and knead on a lightly floured surface for 6 - 8 minutes until smooth and elastic. Cover and set to one side for 15 minutes.
6.
After both doughs have been proving for 15 minutes, divide the naan dough in two and knead the nigella seeds into one piece. Divide each piece of dough into four balls using lightly oiled hands.
7.
Divide the paratha dough in half and incorporate the mustard seeds into one piece. Divide each piece of dough into four balls using lightly oiled hands.
8.
Preheat the grill to a moderately hot temperature; place a large grilling tray under the grill to preheat until hot.
9.
Roll the balls of paratha dough into 8 - 10 cm rounds. Brush the tops with a little ghee and then fold in half. Brush the top with more ghee and then fold in half into a triangle, dusting with a little flour on top. Roll the triangles into rounds of dough approximately 10 cm in diameter.
10.
Roll and stretch the balls of naan dough on a lightly floured surface into round naan shapes before carefully placing onto the preheated tray.
11.
Grill for 1 - 2 minutes until lightly browned and starting to puff. Brush with melted butter on both sides and set to one side.
12.
Preheat a tawa or flat cast-iron pan over a moderate heat until hot. Heat the vegetable oil for frying in a large, saute pan or saucepan until it is 170°C "| 325F on a thermometer.
13.
Cook the plain paratha in the tawa until puffed and golden underneath. Brush with ghee and flip, cooking for another minute or so until golden underneath. Brush the top with more ghee before removing to one side.
14.
Once the oil is hot enough, carefully slip a round of mustard seed paratha dough into it, cooking for 2 minutes until puffed, golden, and crisp. Drain and repeat with the remaining dough.
15.
Serve the breads together immediately for best results.
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