Roti Naan ( Naan Bread) is an Indian flatbread. It is a popular bread in Indian restaurants. Traditionally, this bread is cooked in a tandoor which is a hot clay oven. My boys love roti naan, especially the garlic and cumin roti naan with shredded cheese in it. You can make it with egg or without egg if someone is allergic to eggs. Here is a recipe for it.
Ingredients:
3 cloves of crushed garlic
1 tbsp of ground cumin
300g water
450g of baker’s flour. I use Wallaby Baker’s Flour.
1 1/2 tsp instant yeast
30g oil
1 tsp salt
Shredded cheese. I used mozzarella cheese
Butter to oil the crepe maker.
Methods:
Add all the ingredients except for shredded cheese in the mixer bowl. Mix 20 seconds at speed 3. Then knead 3 minutes. At this point never ever leave your thermomix alone on the benchtop. It does wobble and may ‘walk off’ the bench. If the dough looks dry, add a little more water.
Knead 3 more minutes. The dough should turn out smooth.
Remove the dough and place it in an oiled bowl.
Let it rest until the dough has doubled in size. Cover the bowl with a damp cloth.
Preheat a crepe maker or a pan.
In the meantime punch down your dough and knead it again. Divide it into equal size balls.
Roll each ball with a rolling pin into a flat square and place some shredded cheese on half of it and then fold it over. Press it together so that it sticks shut.
Then place the dough on an oiled crepe maker or pan and fry them. My kids even made a fidget spinner shaped roti naan.
Next, I would like to share a delicious recipe of chicken curry which will be a great combination with roti naan.
Ingredients:
700g chicken pieces
270ml coconut milk
3 cooked cut potatoes
130 ml chicken stock
Spices:
2 tsp chilli powder (If you want it spicier, add more chilli powder)
1/2 tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
2 minced brown onion
Additional Spices
2 star anise
2 cinnamon bark
200ml oil
1 stalk of curry leave
Methods:
Heat oil in the Philips All-In-Cooker with the lid off by pressing Saute/Sear High Temp and then press Start/Reheat. Once Start/Reheat is being pressed, the Heating lights up. You have about two minutes to saute and after two minutes the sauteing process will stop but if you need to continue to saute, repeat the process again by pressing Saute/Sear High Temp and then press Start/Reheat.
Add star anise and cinnamon bark to saute until aromatic for about 2 minutes.
Next, place all the other spices and saute for another 2 minutes.
Then, add chicken pieces and saute for 7 minutes before adding the 130 ml chicken stock and the cooked cut potatoes.
At this point, press Pressure Cooker until you get the Meat/Poultry cooking function and then you press Start/Reheat. Please note that I do not add any coconut milk yet.
Cover the cooker with its lid now. Making sure that it is properly shut and set the pressure valve to seal.
I set the pressure cooking time for 15 minutes.
After that, press Start/Reheat to start the cooking process. When the cooker reaches the pressure, its Maintain Pressure lights up and the floater of the cooker will rise and you will not be able to open the lid of the cooker.
After the pressure cooking time is over, the cooker automatically switches to Keep Warm mode and the Keep Warm lights lit up.
You can now turn the pressure regulator to vent to release the pressure and the floater will drop. Be very careful when you release the pressure. I tend to use the handle of a ladle or chopsticks to push the regulator to vent to avoid getting myself burnt by the steam coming out from the regulator valve.
Turn off the cooker when the cooking process is over by pressing Cancel/Warm.
Add coconut milk and press Saute/Sear Low Temp and then Start/Reheat.
Bring it to a boil and give it a good stir and sprinkle a pinch of salt and sugar to taste. Sprinkle some curry leaves over the curry to make it more flavoursome.
