There are many varieties of bread in Indian cuisine. Naan, for example, is a type of leavened unleavened flatbread. Chapati is another type of unleavened but unleavened flatbread. These two types of bread are perhaps the best known. However, there are other options, not common but equally delicious, such as luchi, which is a type of fried unleavened flatbread made with flour and ghee.
Ingrediants
Naan
For 14 servings
- 1 pack of 7.5g active dry yeast
- 1 cup (250 ml) of warm water
- 1/4 cup (60 ml) of white sugar
- 3 tablespoons (45 ml) of milk
- 1 egg, lightly beaten
- 2 teaspoons (10 ml) of salt
- 4 1/2 cups (1125 ml) of bread flour
- 2 teaspoons (10 ml) of minced garlic
- 1/4 cup (60 ml) of melted butter
Chapati
For 10 servings
- 1 cup (250 ml) of whole wheat flour
- 1 cup (250 ml) of all-purpose flour
- 1 teaspoon (5 ml) of salt
- 2 tablespoons (30 ml) of olive oil
- 3/4 cup (180 ml) of hot water (more or less)
Luchi
For 2-3 servings
- 2 cups (500 ml) of all-purpose flour OR maida
- 2 tablespoons (30 ml) of ghee OR 2 1/2 teaspoons (37.5 ml) of olive oil
- Water, up to 3/4 cup (180 ml)
- 1 teaspoon (5 ml) of salt
- Ghee or oil for frying
Steps
Method 1 of 3: Method One: Naan
Step 1. Dissolve the yeast in warm water
Put the water in a large bowl and sprinkle the yeast over it. Let the two ingredients rest for 10 minutes or until the mixture reaches a foamy consistency.
If the dough does not become foamy, it could mean that the yeast has gone bad and in this case the dough would not grow. It is recommended to try again with another package
Step 2. Add the other ingredients to the dough
In the bowl, add the sugar, milk, beaten egg, salt and flour. Mix well until it forms a soft dough.
For best results, add the flour gradually. When you have added enough flour to form the dough, do not add more, even if you have not used all that indicated in the list of ingredients
Step 3. Knead the dough
Lightly flour a clean work surface. With your hands, turn the dough into the flour and knead it for 6-8 minutes or until it becomes elastic and smooth.
When kneading, it is useful to dust your hands with flour to prevent the dough from sticking to your skin
Step 4. Let the dough rise for 1 hour
Lightly grease the sides of the bowl with vegetable oil or non-stick cooking spray. Put the dough inside the bowl and cover it with a clean, wet cloth. Put the bowl in a warm place and wait for the dough to double in volume.
Step 5. Add the garlic
With your hands, make a hole in the dough and sprinkle the garlic in it. Make sure it spreads well.
Garlic is optional. If you don't want to, you don't have to add it
Step 6. Separate the dough into small portions
Detach a ball of dough with a diameter of 7 to 10 cm. Spin it in your hands until it becomes smooth and round. Place it on a baking sheet lined with parchment paper. Repeat this operation with the rest of the dough.
Remember that between one ball and another you should leave a space of at least 10 cm. The pasta must have enough space to expand and the balls must not touch each other during cooking
Step 7. Let the dough grow before flattening it gently
Cover the dough with a damp cloth and let it rise for another half hour or until it doubles in volume. When ready, use a floured rolling pin to flatten the balls. Form circles less than 2.5cm thick.
Step 8. Grill the naan
If you want to grill naan, preheat it to high during the second rising period. Lightly grease the grill before placing the bread on it.
- Place a naan on the hot grill and cook for 2-3 minutes. It should swell and the bottom should take on a golden, slightly toasted color.
- Brush some melted butter on the uncooked side of the bread and flip it over. Brush the other side with butter as well.
- Cook the second side for another 2-4 minutes, until it begins to brown.
- Remove the naan from the grill.
- Repeat this procedure for all the dough.
Step 9. Alternatively, bake the naan in the oven
If you want to bake the naan in the oven, preheat it to 240 ° C during the second leavening period. Keep a refractory stone or a pan inside the oven when it is heating up, so that when you put the bread they have the same temperature.
- Dip your hands in the water and lightly wet each portion of the dough.
- Place a layer of naan dough circles on the hot firestone. Remember that they shouldn't overlap or touch each other.
- Cook for 4-5 minutes, until you see the golden browned naan.
- Remove the naans from the oven and immediately brush them with melted butter.
- Repeat this procedure until the dough is used up. Between one batch and the next, wait 3-4 minutes for the stone to heat up again.
Step 10. Enjoy your meal
At this point, the naan is ready to eat. Serve it hot.
Method 2 of 3: Method Two: Chapati
Step 1. Mix the dry ingredients
In a bowl, combine the wholemeal flour, the all-purpose flour and the salt. To mix, use a wooden spoon and mix the ingredients evenly.
Step 2. Gradually add the wet ingredients
Pour the olive oil into the flour and mix evenly with a spoon. Add the hot water, a little at a time, mixing well every time you pour a little. Continue adding water until a soft dough forms.
- Note that the dough must be elastic but not sticky.
- If the dough becomes too thick to mix with a spoon, use your hands.
Step 3. Work the dough
Lightly flour a clean work surface. With your hands, turn the dough in the flour and knead for 5 minutes or until you get a smooth mixture.
To prevent the dough from sticking to your skin, dust your hands with a little flour before working the dough
Step 4. Divide the dough into small portions
Divide the dough into 10 equal pieces and form balls with your hands. Let them rest for 5 to 10 minutes.
Step 5. Flatten the individual portions
Immediately before cooking the chapati, flatten the balls of dough with a floured rolling pin. Form thin circles about 5-6mm thick.
Note: to prevent the dough from sticking when you use the rolling pin, you will probably need to add some flour to the work surface
Step 6. Heat a pan
Use a large pan and grease it with a thin layer of oil or non-stick cooking spray. Heat it on the stove on medium-high heat for a few minutes.
The pan will be hot enough for you to put the chapati in when you see the smoke coming out of its surface
Step 7. Cook the chapati briefly in the pan
Put a chapati in the hot pan. Cook it for about 30 seconds, or until the underside has brownish spots. Immediately turn it over to the other side. Cook it for another 30 seconds or until you see the same brownish spots.
- When both sides of the chapati are ready, take it out of the pan right away.
- Repeat this procedure with the rest of the bread.
Step 8. Serve hot
Your chapatis are ready to eat. Enjoy your meal!
Method 3 of 3: Method Three: Luchi
Step 1. Combine the flour with the ghee and salt
Put the three ingredients in a large bowl and with a wooden spoon, mix them evenly.
Step 2. Add the water
Put 1 or 2 tablespoons (15 to 30 ml) of water in the flour mixture and mix to make it moist. Add another half cup (125 ml) of water and mix until the dough is soft.
Note: after you add half a cup of water, you may have difficulty mixing with the spoon. Set it aside and use your hands
Step 3. Knead well
Lightly flour a clean work surface. Turn the dough and knead it for 2-3 minutes, enough to make it smooth.
If your hands stick to the dough, sprinkle a little flour on it. Do not add too much, as the dough could crumble
Step 4. Let it rest for 30 minutes
Cover the dough with a clean, damp cloth and let it rest at room temperature.
This dough will not grow like one with yeast, but in any case air pockets will form during the resting time
Step 5. Divide the dough into even portions
Remove 5-7 cm pieces from the dough and shape into balls. Place them on a baking sheet lined with parchment paper and cover them with a damp cloth for a few minutes.
You can also use a large plate instead of the pan, as you don't need the pan for cooking. You still need somewhere to put the balls waiting to be fried
Step 6. Create flat circles with the pieces of the dough
Apply a thin layer of oil to the dough balls. With your hands or with a lightly greased rolling pin, make circles with a diameter of 8-10 cm.
After you're done making the circles, place them back on the plate or baking sheet
Step 7. Heat some oil in a deep pan
Pour a layer of oil of about 2-3 cm into a deep and heavy pan. Heat it on the stove over high heat.
Before proceeding with the next step, the oil should have reached a temperature of 190 ° C. If you don't have a food thermometer, try to check the oil by throwing a small piece of dough into it. If the pasta starts to fry and float on the oil, it is ready
Step 8. Fry the luchi
Place a circle of the dough in the hot oil. After 1 or 2 minutes, when the back becomes an intense cream color, turn it over and fry the other side for about another minute. Luchi are ready when both sides have a cream or golden color.
- When ready, immediately remove the bread from the pan.
- Repeat this procedure with all the luchi.
- As soon as it fries, the bread should swell. To increase this effect, gently tap the bread with a slotted spoon during frying.
Step 9. Drain and serve
Remove the ready luchi from the oil with a slotted spoon and place them on a plate covered with paper napkins. Before eating them, let the excess oil absorb for a few minutes. Enjoy the luchi.
