Chef Floyd Cardoz joins me on Basics with Babish as we make 3 different Indian breads: naan, roti, and lachha paratha.
For the Naan
5 cups all purpose flour
1 tsp active dry yeast
1/2 tbsp sugar
2 tsp sugar
1 tsp salt
1 cup water
For the Roti & Lachha Paratha
Whole wheat flour
Oil or ghee
To a mixing bowl, add 5 cups of all purpose flour, 1 tsp of sugar, and 1 tsp of salt.
In a separate small bowl, combine 3 tbsp of warm water, 1 tsp of active dry yeast, and 1 tsp of sugar. Let sit for a few minutes to activate the yeast.
Once the top of the yeast mixture starts to form small bubbles, add the yeast mixture to the mixing bowl. Add 1 cup of water (and more as needed if the dough is too dry) to the bowl and mix together with hands. Kneed until the dough is smooth, tacky, loose, and easy to work with.
Place dough back into the bowl and thoroughly coat with canola oil. Cover the bowl of dough with plastic wrap and let sit for about an hour or until the dough is about twice its original size. Then, put in the fridge either boiled or as is for at least an hour or until the next day.
Divide the dough into equal parts. Roll each part into a ball and place onto a baking sheet that is dusted with flour. Cover the baking sheet with plastic wrap and refrigerate for at least 8 hours, or up to 2 days.
Roll out the naan and place into a 500 degree Fahrenheit oven for about 5 minutes until it is risen and puffy. Lightly brush with ghee and enjoy!
Add water to a heap of flour, kneading and adding more water until dough reaches a hydrated, smooth consistency. To further soften the dough, add a tablespoon of oil or ghee.
Pour a little bit of oil in a bowl. Place the dough in the bowl and cover with plastic wrap. Let sit for about 30 minutes.
Divide dough into balls that are slightly larger than a golf ball and place onto a baking sheet that is dusted with flour.
Roll out the dough and work with it until it is further expanded. The thinner the dough, the more layers for the lachha.
Brush the dough with ghee, dust it with a little bit of flour, and fold the dough in a form that is similar to an accordion.
Slap the folded dough on the counter to stretch it out, then roll each section up in pinwheel form. Make sure to tuck the ends of the dough under the surface. Let the dough rest.
Once the dough is rested, flatten the dough out as thin as possible and place in a pan over the stove until browned with a light and flaky texture. Enjoy!
Add water to a heap of flour. Knead and add more water until dough reaches a hydrated, smooth consistency. To further soften the dough, add a tablespoon of oil or ghee.
Pour a little bit of oil into a bowl. Place the dough in the bowl and cover with plastic wrap for about 30 minutes.
Divide dough into balls that are slightly larger than a golf ball and place onto a baking sheet that is dusted with flour. Let the dough rest.
Thinly roll out the dough and place over an open stove. Remove once lightly browned and puffy. Brush with ghee, dust with a little bit of salt, and enjoy!