Homemade Naan
(Source: America's Test Kitchen)
1/2 cup ice water
1/3 cup plain whole-milk yogurt
3 tablespoons plus 1 teaspoon vegetable oil
1 large egg yolk
2 cups (10 ounces) all-purpose flour
1 1/4 teaspoons sugar
1/2 teaspoon instant or rapid-rise yeast
1 1/4 teaspoons salt
1 1/2 tablespoons unsalted butter, melted
In measuring cup or small
bowl, combine water, yogurt, 3 tablespoons oil, and egg yolk. Process flour,
sugar, and yeast in food processor until combined, about 2 seconds. With
processor running, slowly add water mixture; process until dough is just
combined and no dry flour remains, about 10 seconds. Let dough stand for 10
minutes.
Add salt to dough and
process until dough forms satiny, sticky ball that clears sides of workbowl, 30
to 60 seconds. Transfer dough to lightly floured work surface and knead until
smooth, about 1 minute. Shape dough into tight ball and place in large, lightly
oiled bowl. Cover tightly with plastic wrap and refrigerate for 16 to 24 hours.
Adjust oven rack to middle
position and heat oven to 200 degrees. Place heatproof plate on rack. Transfer
dough to lightly floured work surface and divide into 4 equal pieces. Shape
each piece into smooth, tight ball. Place dough balls on lightly oiled baking
sheet, at least 2 inches apart; cover loosely with plastic coated with
vegetable oil spray. Let stand for 15 to 20 minutes.
Transfer 1 ball to lightly
floured work surface and sprinkle with flour. Using hands and rolling pin,
press and roll piece of dough into 9-inch round of even thickness, sprinkling
dough and work surface with flour as needed to prevent sticking. Using fork,
poke entire surface of round 20 to 25 times. Heat remaining 1 teaspoon oil in
12-inch cast-iron skillet over medium heat until shimmering. Wipe oil out of
skillet completely with paper towels. Mist top of dough lightly with water.
Place dough in pan, moistened side down; mist top surface of dough with water;
and cover. Cook until bottom is browned in spots across surface, 2 to 4
minutes. Flip naan, cover, and continue to cook on second side until lightly
browned, 2 to 3 minutes. (If naan puffs up, gently poke with fork to deflate.)
Flip naan, brush top with about 1 teaspoon melted butter, transfer to plate in
oven, and cover plate tightly with aluminum foil. Repeat rolling and cooking
remaining 3 dough balls. Once last naan is baked, serve immediately.
Chicken Doner Kebabs
(Source: Recipe Tin Eats)
1 kg / 2 lb chicken thighs,
skinless and boneless
Olive oil , for drizzling
Marinade:
1 cup plain yogurt,
unsweetened
3 garlic cloves minced
1 1/2 tsp coriander powder
2 tsp cumin powder
2 tsp paprika
1 tsp cayenne pepper,
optional
1 1/2 tsp onion powder
1/2 tsp black pepper
2 1/2 tbsp tomato paste
1 1/2 tsp salt
1 tbsp lemon juice
2 tbsp olive oil
Mix Marinade in a large
bowl. Add chicken and mix to coat well. Cover and marinate in the fridge for a
minimum of 3 hours, 24 hours is ideal. If only 3 hours, add 1/2 tsp salt. Preheat
oven to 220C / 430F (standard) or 200C / 390F (fan / convection). Choose a pan
of a size such that the skewers will stay propped up on the pan walls (see
photos in post or video) and the chicken will be elevated off the base. Line
with foil. Remove chicken from fridge. Divide the chicken into 2 piles. Take
one piece of chicken, fold in half then thread onto two skewers (see video).
Repeat and push the chicken snugly up against each other. Repeat with other
skewer. Prop the 2 skewers on the edges of the baking pan. Drizzle surface with
oil. Bake for 35 minutes or until the surface is golden with some charred bits
(char is good!). Spoon the pan juices over the chicken. Then turn, drizzle with
oil and bake for 20 minutes (or 25 - 30 minutes if you had large thighs). If
you need / want more colour, switch to grill/broil for a few minutes on high -
I don't do this. Baste again with pan juices and stand for 5 minutes.
Carving: Stand the skewers
upright or on an angle, and slice meat fairly thinly. Use to make Doner Kebabs
or Kebab Plates.
No comments:
Post a Comment