Posted by: Jonjon | February 4, 2009

Naan 9.5/10 and Chapatis 8/10

Naan 9.5/10

February 4 2009
• 1/4 (.25 ounce) package active dry yeast 2g
• 1/4 cup and 2 teaspoons warm water 70ml
• 1 tablespoon and 1/2 teaspoon white sugar 15g
• 2-1/2 teaspoons milk 15ml
• 1/4 egg, beaten 12.5
• 1/2 teaspoon salt 3g
• 1-1/4 cups and 1 tablespoon bread flour 175g
• 1/2 teaspoon minced garlic (optional) 2g
• 1 tablespoon and 1/2 teaspoon butter, melted 15g

• You can also add 1/8 (adjusted) teaspoon of baking soda and cover the lid to create many bubbles.


This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 14 servings.
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Wow..this was really good. I was afraid that it was not going to work properly because I let my naan rise for like 2 hours twice because I was busy at the time doing other things. As a result, it became a bit dry around the top. Anyways, I rolled them out, perhaps 0.3cm, not too thin. I added also 1/8 teaspoon of garlic powder and could have added just a bit more. The flavor was delicious. Fresh out of the skillet it was a bit crunchy on some sides. Adding ghee or oil to the sides of the naan gives the naan moisture rather than drying it out, and also you get added flakiness. A very good naan recipe. Perhaps better than the ones you get from restaurants.

Bread – Roti – Chapati .(0.42cm) 8/10


This recipe makes 4 Roti’s:

1/2 Cup Whole wheat flour 60g
Pinch of Salt
1/4 Cup and 1 tablespoon of luke warm water 74g (Using yoghurt or milk will give you super soft Chapatis! See tip below)
Optional, you can use ½ table spoon of oil for dough
1/4 teaspoon of Oil 1 teaspoon of Ghee 1g, to spread on top of chapatti.

Directions and helpful tips

The size of the fully rolled Chapati should be roughly 6-7″. This is not a fixed size. The rolled out Chapati must not be too thin or it will not puff when roasted, so stop rolling when the Chapati has reached 1/6″ thick, no matter what the size.(0.42cm)

Wait 10 seconds (approximately) after the second flip and then use a folded kitchen towel to gently press the Chapati around its edges. This will encourage it to puff out!

Once it looks like this, the Chapati is done! You can now remove it from the pan and serve immediately or store in a container. The steam that caused the Chapati to balloon will release soon after it is removed from the fire, so line the container with kitchen towel to keep the Chapati warm, soft and free from moisture.

The dough should be wet and not so sticky.
When bubbles start to appear, turn it around. Then turn the bread clockwidse motion pressing down on the air bubbles, then turn it over, it should be a bit browned, then do it for a bit more then take it off heat and then put ghee on it.

The finished Paratha. You can now remove it from the pan and serve immediately or store in an insulated container lined with paper towel. This keeps the Paratha warm and prevents it from getting soggy. Enjoy!

For Parathas, when the dough is done, you fold the dough in half, then in half again, and then roll, but not too thin, spreading oil on either end.

By the way
Adding oil at is optional but I have found it results in a very smooth dough and soft Chapatis.

To get really soft chapatis, the trick lies in the kneading. Use fresh yoghurt or milk instead of water! When you’re done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.

This worked quite well. Remember to roll your chapatti out to around 0.4 cm, because if you roll it out too thin, i.e 0.2 cm like what I did, all you get is dry chapattis. If you add oil, it will give it added flakiness, and if your chapatti is thin enough, it will turn out like poppadums. If you rolled your chapatti out to 0.4 cm, it should puff out…and when it puffs out that usually signals that it is done. Puffing out happens because the high temperature creates air in the dough, and the air tries to push it’s way out and what happens is that both ends of the chapatti starts expanding (the bottom of course stays still because it’s sitting on the pan) To encourage puffing out, you just press on the corners of the chapatti in a circular motion. My chapattis puffed out yea,..but because it was too thin, only the thicker parts puffed out. You also have to push down on the edges since they cook last.


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