1 lb carrots (peeled and thinly sliced)
14 tsp ground cumin
14 tsp cayenne
14 tsp Paprika powder
1 tbsp orange juice
2 tsps extra-virgin olive oil
Blend well and savor!
- 1 1/2 tsps dry yeast
- 1 cup warm water
- 1 1/2 tsps sugar
- 3 cups all-purpose flour
- 1 teaspoon sea salt
- 6 tbsps olive oil
- 3 tbsps Soy yoghurt
- 3 teaspoons onion seeds
Preparation:
- Add the dry yeast and sugar to the warm water and stir until the yeast is dissolved. Cover and leave aside for 10 minutes.
- Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of onion seeds and all the soy yogurt.
- Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
- Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
- Punch the dough down and knead again for 10 minutes.
- Equally divide the dough and roll between your palms to form 8 round balls.
- Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, Do not pull too hard or you may tear the Naan.
- Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
- Preheat your oven 200 C/ 400 F.
- Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
- Place as many Naans as will fit without touching each other, on the tray..
- Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
- Remove from oven and serve hot in a foil-lined basket.
:
No comments:
Post a Comment