PESHWARI NAAN BREAD

PESHWARI NAAN BREAD

Ingredients
1 packet Instant Yeast
300-350ml warm water
500g strong white bread flour (you can use plain flour)
15g fine salt
1 generous tbsp plain yoghurt
2 tsp vegetable oil

For the stuffing:
4 tbs finely chopped nuts, raisins
and dessicated coconut. The must be
finely chopped or the naans will burst
when rolling out.

Method:

1. Sift the flour,salt & yeast in a large bowl, make a well in the centre.
Add the yoghurt, oil and 300ml of the water.
Mix to a rough dough, adding more water if necessary –
it should be soft and slightly sticky. Turn out on to a
lightly floured surface and knead the dough for 5-10 minutes,
until smooth. Put it in a lightly oiled bowl, cover and leave
for about 1 hour, or until doubled in size

2. Knock the gas out of the dough and give another brief kneading.

3. Divide into four pieces and roll into balls.

4. Flatten the ball and place 1 tbs nut mix in the centre, pull edges
up towards the centre close and roll into a ball again.

5. Dust and roll out into a pear shape approx 5mm thick.

6. Cover and leave to rest for 5 minutes while you heat a heavy-based
pan over a medium-high heat.

7. Cook each one for 5 minutes or so until its underside has formed a
crust and is golden and patched with brown.Turn it over and continue
cooking until the other side is golden brown. Serve warm.
By Hex

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Gran’s Raisin Pie

Ingredients
1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt

Directions
Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
Bake in preheated oven for 40 minutes, until crust is golden brown.

Gran

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CHAPATIS

CHAPATIS
Ingredients:
150ml/5fl oz water (I replace some of this with Plain yogurt)
215g/8oz wholemeal flour
sea salt(optional)
freshly ground black pepper (optional)
Melted butter (optional)

1. In bowl combine flour and yogurt (and salt and pepper to taste). Gradually add water
until you have a soft dough.

2. Knead on floured counter top.

3. Divide dough into 12 pieces. Roll each piece into a ball
and then press flat into palms of your hands.

4. Place a heavy bottomed pan on medium heat so it will be a
little hot by the time you are ready to cook the first Chapatis.

5. Roll flattened balls into 5 inch circles on a table or board
covered with flour, then place it on skillet. When it starts bubbling
on one side, turn it over and cook on the other side.

6. Brush with melted butter

By Hex

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