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naan, chapati, roti flatbread + dosa recipe ratios

Garlic Naan

naan recipe- soft, chewy flatbread made with yeast or yogurt starter

(makes 6 naan)

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2 cups all purpose flour

1 tsp sugr

1 tsp salt

1 tsp instant yeast (or 1/4 tsp active dry yeast)

2 TB plain yogurt

2 TB oil (or ghee)

1/2 cup warm water added gradually

garlic/cilantro for brushing

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** traditional khameer naan (no commercial yeast)

*make a sough starter like this:

1/2 cup AP flour

1/4cup lukewarm water

2TB plain yogurt (unsweetened, whole milk)

mix into a paste; cover loosely; leave at room temp 8-12 hours or overnight/ let rise/ should double in size; should be bubbly and tangy )

** use same recipe as above, but omit sugar and yogurt above

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1. activate yeast (if using dry yeast); mix yeast, sugar and 2TB warm water. Let sit for 5-10min until foamy.
(skip this if using instant yeast- mix it right in with the flour) or skip if using starter

2. make the dough
in a bowl combine flour, sugar, alt, yogurt, oil and yeast mixture
slowly add warm water until you get a soft, slightly sticky dough
(omit yogurt and sugar if using a natural starter)

3. knead. about 6-8 minutes by hand

4. rise. place in an oiled bowl, cover and let rise 1-2 hours until doubled
(let rise 3-4 hours if using a natural starter)

5. shape.  punch down. divide into 6 pieces and roll into oval shape (1/4 inch thick)

6. cook. heat cast iron skillet until hot. place naan on skillet . when bubbles form, flip and cook until golden.

Chapati

2 cups whole wheat flour

1/2 tsp salt

3/4 cup lukewarm water

1 tsp oil or ghee

1. mix the dough
combine flour and salt. gradually add water and mix till soft pliable dough
2. knead for 8-10 minutes until smooth and elastic. cover with damp cloth and let rest for 20-30 minutes. resting lets gluten relax so can roll out
3. divide and roll. divide into size of golf ball
flour rolling surface and roll each ball into a thin circle (6-8inches)
4. cook. heat skillet or tava. cook 30 seconds or till bubbles form then flip;  flip till golden brown

indian person making chapati.jpg

Coconut roti

1 cup grated fresh coconut (unsweetened)

1 cup whole wheat flour (atta or AP)

2-3 TB milk or water

1/2 tsp salt

1-2 tsp sugar

1-2 tsp ghee

1. mix dry ingredients in bowl
2. add liquid
3. rest for 15-20min
4. divide and roll
5. cook

roti with coconut in background.jpg

Dosa

makes 8-10 dosas

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1 cup parboiled rice

1/4 cup urad dal

1/2 tsp fenugreek seeds

water

salt

1. soak
rinse rice and urad dal separately
soak rice for 4-6 hours
soak dal with fenugreek for 4-6 hours
2. grind
drain and grind dal into a smooth, fluffy batter with as little water as possible
3. ferment
cover and leave in warm spot for 8-12 hours (overnight)
batter should smell slightly tangy
4.cook
heat non stick pan or cast iron skillet
pour a ladle of batter and spread in thin circular motion
drizzle with ghee /oil around edges
cook 2-3 min and flip until crisp and golden

dosa on wooden table.jpg
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