Homemade Takeaway

How to: Naan Bread

Naan bread?! From scratch! What is this you speak of!? Well ladies and gents, I can confirm that naan bread from scratch is way more easy than it sounds and tastes amazing. So here you are…

Recipe

Makes: 4

Difficulty: Medium

Ingredients

  • 200g strong white bread flour
  • 10g dried fast action yeast
  • 2 teaspoons olive oil (plus more for kneading)
  • Pinch of sugar
  • Pinch of salt
  • 2 tablespoons plain yoghurt
  • 100ml warm water
  • 1 teaspoon garlic salt
  • 1 tablespoon of chopped, fresh coriander

Plus for cooking:

  • 40g of melted ghee or butter
  • 5 cloves of garlic, minced
  • A large bunch of coriander

Method:

1. Mix together the flour, yeast, coriander, salt and sugar in a bowl.

2. Using a measuring jug, measure out the water and oil, mix together and pour into the flour and mix.

3. Add the yoghurt and turn until it starts to combine.

4. Need on an oiled surface until the dough forms a smooth ball.

5. Cover and leave the dough to prove in a warm place. This should take around an hour.

6. Take your risen dough and knock it back. Then split into four pieces (You may get more from this recipe depending on your preferred size of the naan!)

7. Roll each piece on a oiled surface until they look like small pizza bases.

8. Meanwhile, heat a frying pan on a high heat.

9. Melt the ghee/butter in the microwave (this shouldn’t take longer than about 20 seconds) and mix with the garlic and coriander. Brush the naan pieces with the mixture.

10. One at a time, add the buttered side of the naan face down to the pan and then brush the other side whilst the naan begins to sizzle.

11. The dough should start to sizzle and turn golden. Flip after a couple of minutes and add another butter layer to the first side. Repeat this for the underside until the naan has dark brown spots on and remove from heat.

12. Repeat for each of the naans.

13. Serve with whatever you want!

TIPS: YOU CAN FREEZE THE NAAN –  its definitely worth making a bigger batch and freezing the naan bread. Just wrap each naan in a bit of tin foil once cooled and pop it in the freezer for up to 3 months. To defrost, just leave out for a few hours and reheat in the microwave or under the grill.

To warm the naan up later simply pop it in the microwave (be warned this can make the naan a bit dry if left for too long so it would be a good shout to sprinkle a bit of water on it before placing it in) or in the oven on a low/medium heat (around 170°C)  for about 7-10 minutes – place on a lined baking tray and sprinkle with a few drops of water to prevent drying out.

Enjoy! x

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Homemade Takeaway

How to: Wholemeal Doughnut Pizza

I was inspired by Pizza Express on this one. They serve low calorie pizza (because it has a massive hole in the middle and replaced with salad – ingenious right?!) called ‘Leggera’ pizza. So naturally I decided to spend my Tuesday afternoon needing dough. And you’ll see from the video that there is a lot of needing involved.

Recipe

Makes: 2 pizzas
Difficulty: Medium/well-done

Ingredients:

  • 3 cups wholemeal strong bread flour
  • Olive oil (a lot of – it’ll make sense later)
  • 1 tablespoon granulated sugar
  • 1 sachet dry active yeast
  • 1 tablespoon honey
  • Salt
  • Pepper
  • 1 cup warm water
  • (I also used chilli oil in the mixture to give it a kick)

 

  1. Mix together the yeast, sugar and water in a bowl until the yeast dissolves. Leave for 20 minutes. The mixture should have slightly risen and be spongy in consistency.
  2. Add in the honey, a sprinkling of salt, 4 teaspoons of olive oil (or 3 and 1 chilli oil) and combine.
  3. Gradually add the flour in until the mixture turns into a dough. The dough should be sticky but hold its shape.
  4. Here’s where the needing starts. Literally need it for like 5-10 minutes on a floury surface. On the plus side it gives your arms a good work out.
  5. Pop some oil in the bowl and then put the dough in, making sure all surfaces are covered in oil. Cover it up with cling film and leave to rest for about 1-2 hours in a warm environment.
  6. Tidy your crap up and the flour you inevitably spilled on your floor in the franticity (no this isn’t a word yet) of needing. Make yourself a cup of tea and put Netflix on. I recommend something light, to get you hyped for your creation. Its a wonder Netflix doesn’t have a ‘Films to make your mouth water whilst waiting for your homemade wholemeal pizza base to rise’ category.
  7. After you’ve got through an episode or two of Breaking Bad, get your dough back out and cut it in two. These are your two pizzas starting to take shape. I’m so sorry but now you again have to leave them for a further 15 minutes. Trust me all this waiting is worth it!
  8. Okay now you can get them out! Roll them out using a rolling pin (or if you’re super fancy, do the classic Italian pizza chef hand stretching thing). You now have two lovely bases – almost. Get a bowl (size up to you – it depend how much of your pizza you are willing to forego) and cut circles out of the two pizzas to create the doughnut effect.
  9. Use the excess dough to make a mini pizza for tomorrow (I would if I was you!).
  10. Smother in whatever sauce you want and pop on some yummy mozzarella or cheddar and some veg or meat or whatever!

Check out my healthy pizza sauce recipe!

And Watch the Wholemeal Pizza Video now!

Homemade Takeaway

How to: Sushi

Hello hello hello, so I decided randomly that I wanted to learn how to make sushi yesterday afternoon. So I popped out to Morrisons and got the ingredients (yes Morrisons sells Nori sheets much to my surprise and delight!). I made sushi rolls; avocado, cucumber, spring onion and smoked salmon.

Recipe

Serves 4
Difficulty: Medium/well-done

Ingredients

1x pack of Nori sheets (seaweed)
250g sushi rice
Wasabi paste
2 tablespoons of soy sauce

1/2 Avocado
2″ long piece of cucumber
1 spring onion
1 piece of smoked salmon

How to:

  1. Rinse the rice in cold water and then boil it using the ratio given on the packet. I just filled it up so it was covered and then continued adding. After 25 minutes the rice should have cooked.
  2. Set the rice down on a tray and add soy sauce to season. Leave for 10 minutes or until room temperature.
  3. Lay out a sheet of Nori, spread a thin coating of wasabi paste along the edge.
  4. Mix soy sauce with some water and use this to dip your fingers in before you touch the rice.
  5. Line the rice along one side of the Nori, spread your toppings evenly and then coat with more rice.
  6. Using your fingers of a Japanese sushi rolling board, roll up the sushi tightly and glaze with the soy sauce/water mixture.
  7. Chop the sushi up into slices about 2 inches long and serve accordingly!

 

Watch the ‘How to’ video now!