JAMIE OLIVER NAAN BREAD RECIPE
|½ x 7 g sachet of dried yeast|
|1 teaspoon runny honey|
|45 g ghee or unsalted butter|
|250 g strong white bread flour plus extra for dusting|
|3 heaped tablespoons low-fat natural yoghurt|
|1 tablespoon nigella seeds|
- Combine the yeast, honey and 125ml of lukewarm water in a bowl, then set aside for 5 minutes, or until starting to bubble.
- Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle.
- Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Delicious served with your favourite curry.
Calories 213 calories, FatContent 7.1 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 6.2 g protein, CarbohydrateContent 34 g carbohydrate, SugarContent 3.2 g sugar, SodiumContent 0.4 g salt, FiberContent 1.3 g fibre
NORWEGIAN POTATO FLATBREAD (LEFSE) | ALLRECIPES
Provided by: Chef John
Categories: Quick Bread
Total time: 4 hours 55 minutes
Prep time: 20 minutes
Cook time: 1 hours 35 minutes
Yield: 8 lefse
|1 large russet potato|
|1 ½ tablespoons unsalted butter|
|1 teaspoon salt, or to taste|
|1 teaspoon white sugar|
|¼ cup heavy cream|
|1 cup all-purpose flour, or as needed|
- Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
- Poke the potato skin all over with a knife and place on the prepared pan.
- Roast in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Let sit until cool enough to handle but still very warm.
- Scoop potato flesh out into a bowl. Mash smooth with the back of a spatula until there are no lumps left. You can also use a potato ricer. Add the butter and mix until it disappears. Add the salt, sugar, and cream; mix until smooth. Cover and refrigerate until chilled, about 2 hours.
- Mix in flour in several additions until the dough is able to be kneaded by hand. Add enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
- Wrap dough with plastic and refrigerate until chilled, about 1 hour.
- Divide dough into 8 portions. Dust each with flour and roll out onto a well-floured kitchen towel to 1/8-inch thick, or thinner.
- Heat a very lightly buttered nonstick pan over medium-high heat. Cook the lefse in the hot pan, poking the surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Stack on a plate as they’re cooked and keep covered with a towel. Serve warm.
Calories 139.2 calories, CarbohydrateContent 20.7 g, CholesterolContent 15.9 mg, FatContent 5.1 g, FiberContent 1.4 g, ProteinContent 2.7 g, SaturatedFatContent 3.1 g, SodiumContent 296.9 mg, SugarContent 0.9 g
MATZO RECIPES FOR PASSOVER – PASSOVER MATZO BALLS – JAMIE GELLER
Provided by: Jamie Geller
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 12 matzo balls
|½ cup seltzer|
|⅓ cup extra virgin olive oil, such as Colavita|
|1 cup matzo meal|
- 1. In a medium mixing bowl beat eggs with a fork for 30 to 60 seconds. 2. Add seltzer and evoo and beat together another 15 to 30 seconds. 3. Add matzo meal and mix together until just combined, don’t overmix. Cover and place in the refrigerator for 30 minutes or until firm. 4. In a medium sized pot bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer. 5. With wet or well oiled hands form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. 6. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes. 7. Ladle into soup bowls with your favorite soup or use your favorite broth.
Yield: 12 Matzo Balls