Sheermal

400 ml (1 2/3 cup) milk

3 tablespoons sugar

1 drop kewra water

1 1/2 teaspoons salt

450 g flour

1/2 teaspoon ground cardamom

A pinch of baking powder

120 grams ghee, melted, plus 2 tablespoons for brushing

1 teaspoon poppy seeds

2 pinches of saffron strands, soaked in 1 tablespoon of hot water

Heat the milk in a saucepan until warm, then add the sugar and stir until it dissolves completely.  Add the kewra water and remove from the heat.  Allow to cool, then add the salt.

Mix the flour in a mixing bowl with the melon seeds/pepitas, ground cardamom, and baking powder.  Add the cooled milk and mix well.  Mix into a very soft dough, then cover with a damp cloth and set aside for at least 15 minutes.

Remove the cloth and knead the dough again.  Add the ghee into the dough, little by little, and incorporate it using your fingers.  Store it in a cool place again for 15 minutes to allow it to firm up.  Divide the dough equally into 16 pieces.  Cover and chill in the fridge for another 10 minutes.

Heat oven to 350 F. 

Roll out the balls into circles 4 inches in diameter and 1/10 of an inch.  Prick all over with a fork.  Arrange on a greased baking sheet, sprinkle with poppy seeds on top, and bake in oven for 10-12 minutes.  Remove from the oven, brush with the saffron solution, and bake for a further 5-8 minutes.  Serve immediately, brushed with melted ghee.

Makes 16.

From Spice at Home by Vivek Singh

Spinach Pooris

250 grams (9 ounces) spinach
500 ml (18 fluid ounces) boiling water
300 grams (10 1/2 ounces) chapatti flour (or 150 grams whole wheat flour and 150 grams unbleached all-purpose flour), plus extra for dusting
1 teaspoon salt
1/2 teaspoon chilli powder
Canola oil, for deep-frying

Put the washed spinach leaves in a large pan and pour in the measured boiling water.  Cover the pan with a lid and cook over medium heat for 4 minutes, THEN DRAIN THOROUGHLY.  Blend the spinach to a puree using a hand-held blender or food processor.

In a large bowl, mix the flour, salt, and chilli powder together.  Add the spinach puree and mix well, bringing the mixture together into a dough.  If the mixture will not bind, add 2-3 tablespoons water - the dough should be soft but not wet.  Knead it on a lightly floured surface for 2 minutes, then place it in a bowl, cover with clingfilm, and leave it to rest at room temperature for 30 minutes.  

Divide the dough into 18-20 portions and roll out each one into a 3-inch circle.

Pour oil into a tall saucepan to a depth of one-third.  Heat the oil over a medium heat until a breadcrumb sizzles and turns brown when dropped into it.  Once oil is hot, fry 1 poori at a time for 1 minute on each side until golden brown; spoon hot oil over the top of the poori immediately after dropping it into the oil to encourage it to puff up.  Drain on a plate lined with paper towels.  Serve hot.  The dough will keep, refrigerated, in an airtight container for up to 3 days.

Serves 4.

From The Cardamom Trail by Chetna Makan, with minor change

Rotis

300 grams (10 1/2 ounces) chapati flour
    (or 150 grams whole wheat flour plus 150 grams unbleached 
     all-purpose flour)
Salt (optional)

Sift the flour (and salt, if using) into a bowl and make a well in the center.  Slowly drizzle in 200 to 240 ml (a little over 3/4 of a cup to 1 cup) of water and use your hand to draw the flour into the center, mixing all the time.  You may not need all the water; the dough should be just slightly sticky and will firm up as you knead it.  

Knead for 8 to 10 minutes, or until the dough seems elastic and smooth.  Place in a bowl, cover with a damp tea towel, and leave for 30 minutes in a slightly warm area.  

Divide the dough into 10 equal portions and roll each into golf ball-size balls; cover.  Flour your work surface and rolling pin.  Roll each ball into a 5- to 6-inch circle; the best way is to keep rolling in one direction, turning the dough a quarter of a circle to get a round shape.

Heat a tava or flat griddle until quite hot.  Toss the chapati from one hand to the other to remove excess flour and place on the pan.  Reduce the heat to medium and cook until small bubbles appear on the underside, about 10-20 seconds, then turn.  Cook this side until it has small, dark beige spots.

If you have a gas cooktop, place the bread directly over a flame using tongs.  The bread will puff immediately.  Leave it for 10 seconds, until dark spots appear.  Turn and cook on the other side for a few seconds, them remove to a plate.  (If you have an electric cooktop, press the bread down gently on the burner; as you press one area, the rest should puff up.  Continue pressing on different areas of the bread; in this way, the bread should puff up all over.)  Repeat with the remaining breads, keeping the cooked breads warm, wrapped in foil, in a low-heat oven.  

Makes 10 rotis.

From Anjum's Indian Vegetarian Feast by Anjum Anand

Gobhi Paratha

Bread:
4 cups sieved chapati flour or 2 2/3 cups whole wheat flour mixed with 1 1/2 cups unbleached all-purpose white flour or 4 cups all-purpose flour
1/2 tablespoon salt
1/3 cup ghee or unsalted butter, melted
1 1/3 cups warm water, or as needed

Filling:
3 tablespoons ghee or vegetable oil
1 tablespoon scraped, finely-shredded or minced ginger
2 3/4 cups finely chopped or coarsely shredded cauliflower
2 teaspoons garam masala
1/2 teaspoon paprika or 1/4 teaspoon cayenne pepper
1 1/4 teaspoons salt
Flour for dusting
2/3 cup ghee or vegetable oil for cooking

Make bread:
Mix the flour and salt in a large bowl.  Drizzle in the melted ghee or butter and rub it in with your fingertips until the mixture has the consistency of coarse oatmeal.  Add the water, pouring fast at first, to moisten the flour until it adheres into a rough mass, then more slowly, until it forms a medium-stiff dough.  The amount of water needed may vary depending on the flour.  Knead the dough until silky smooth and pliable, about 10 minutes.  (The dough can also be made in a stand mixer with a dough hook - shorten kneading time.)  Shape the dough into a ball, rub it with ghee or oil, cover with an inverted bowl, and let it rest for 1/2 hour to 3 hours.  (If you want to leave it longer, you can refrigerate it, well-covered, for up to 24 hours.  Let it come to room temperature before you start to roll out the breads.)

Make filling:
Heat the ghee or oil in a large frying pan over moderate heat.  Add the ginger and cauliflower and stir-fry for about 5 minutes or until the cauliflower softens and begins to look fried.  Add the garam masala, paprika or cayenne, and salt, stir well, and take off the heat.  Divide the filling into 10 portions and set aside to cool.  (The filling can be made ahead of time and refrigerated.  Let it come to room temperature before assembling the breads.)

Gather the items needed for rolling out and cooking: a rolling pin, dusting flour in a shallow dish, a basket lined with clean tea towels, a small bowl of melted ghee or oil, a small bowl of water, a pastry brush, and a teaspoon. 

Knead the dough briefly, divide in half, roll each piece into a rope and cut into 10 portions.  Roll them into smooth balls, put them on a plate without letting them touch, and cover with a damp cloth.

To roll out the breads, flatten a ball into a 2-inch patty and dip both sides into the dusting flour.  Roll the dough out as evenly as you can into a round about 6 inches in diameter.  Repeat the process with another ball of dough.  Dip a pastry brush in water and paint a border around the edges.

To assemble, spread a portion of filling evenly over one round, leaving a half-inch border around the edges.  Carefully pick up the other round and lay it on top.  Gently smooth the surface, easing out the air bubbles, and press all around the edges to seal.  Trim the edges if the rounds are uneven and there is too much overlap on top or bottom.  Place assembled breads on a cookie sheet lined with waxed-paper without letting them touch each other.

Heat a griddle over moderate heat for 2 to 3 minutes and brush with a little ghee or oil.  Check the temperature by sprinkling a few drops of water on the surface; if the drops bounce and sputter, the griddle is ready.  

Carefully lay a stuffed paratha on the griddle and cook for about 1 1/2 minutes, then drizzle 1 teaspoon of ghee or oil around the edges and on top of the bread.  When it has cooked for a total of 2 to 3 minutes and the bottom has reddish-brown spots, turn the paratha over with a spatula, drizzle another teaspoon of ghee or oil on the surface, and cook for up to 2 minutes more.  When both sides of the bread pull in places, become crisp, and show reddish-brown spots, it is done.  You can encourage the bread to puff by gently rubbing the surface with the bottom of a spoon.  Turn it over once again if it needs to brown a bit more.  Slip it into the basket and fold a tea towel over the top.  Repeat the process for the remaning breads.

Makes 10 stuffed parathas.

From Lord Krishna's Cuisine by Yamuna Devi

Yogurt Sourdough Naan

2 1/2 cups bread flour or unbleached all-purpose flour

1/2 cup plus 3 tablespoons plain yogurt
1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter (plus extra for  brushing on the naan)
1 large egg (or 1/4 cup yogurt)

To make the starter:

The day before you want to make naan, combine 1/2 cup of the flour, the yogurt, sugar and 1/2 teaspoon of the salt in a small mixing bowl (glass or stainless steel). Mix well and cover loosely with a cheesecloth or lid. Don’t use airtight plastic lids, as the starter needs to breathe. Set aside to ferment in a warm place, up to 18 hours, preferably overnight. When the starter is ready, you’ll see a couple of bubbles at the top and it will smell pleasantly sour. If it does not have any of these characteristics, leave it out for some more time.

In a food processor or in a stand mixer fitted with the dough hook, combine the remaining 2 cups of flour, remaining 1/2 teaspoon of salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Makes 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog

Sourdough-Starter Naan

2 cups bread flour or unbleached all-purpose flour

1 teaspoon sugar

1 teaspoon salt
1 teaspoon baking powder
2 tablespoons ghee or unsalted butter, softened (plus extra for  brushing on the naan)
1/3 cup sourdough starter

1/3 cup yogurt

1 large egg, lightly beaten (or additional 1/4 cup yogurt)

In a food processor or in a stand mixer fitted with the dough hook, combine the flour, sugar, salt, baking powder, and 2 tablespoons ghee or butter. Pulse until crumbly (in food processor) or rub ghee or butter in with your fingers (in stand mixer).  Add the starter, yogurt, and egg, and process/mix until the dough comes together into a ball and begins to clean the sides of the bowl.  Add a teaspoon or more additional yogurt if the dough is dry.

If you are using a stand mixer, continue kneading at medium speed until the dough is smooth and elastic.  If using a food processor, transfer the dough ball onto a work surface. Lightly coat your hands with oil and knead well, for 6-8 minutes. The dough should be slightly on the wet side: very soft, but not sticky.

Form the dough into a smooth ball, place it in an oiled bowl, and turn the ball of dough to coat it with oil. Cover loosely with a kitchen towel or plastic wrap, and let rest for 3 to 4 hours (or more time in cold weather). The dough will not rise like a yeast dough, but it will have definitely increased in volume. The consistency of the dough after rising is soft, smooth and slightly elastic.

(After the resting time, the dough can be stored, covered in a refrigerator, for up to 3 days. Bring to room temperature before continuing.  The dough is even better after a day or two.)

After the dough has risen, punch down the dough. Knead briefly until smooth. Divide the dough into 8 portions (each the side of a small orange), and roll each portion between your hands to form a smooth ball. Place the dough balls on a plate and cover with a moist kitchen towel.

Dust the work surface with flour and roll out each ball into a 5-6 inch oval/circle about 1/8 inch thick, dusting with flour as necessary.  Carefully pick up the naan and pull gently on side to shape it like a teardrop. Don’t stretch it too thin or the naan will be very crispy.

To make the naan in the oven:

Heat the oven in the broil mode and place the rack on the top shelf, about 6 inches away from the heat.

Place the naans (can make two at a time) on a baking sheet and brush the tops with some water.  Broiling time is usually 1 1/2 – 2 minutes on the bottom and 1 minute on the top. Keep an eye on the naans after the first minute; once there are some speckled brown spots, remove the tray from the oven and flip the naans to cook the other side.

(Light brown spots ensure that the naan is soft. Slightly dark brown spots make the naan crispy. Cook one naan each way and see how you like them.)

Apply some butter on top of each naan as soon as they come out of the oven. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

To make the naan on the stovetop:

Heat a wide, flat pan, preferably cast iron, on medium heat for 4-5 minutes.  Place one naan at a time on the pan.  Cover the pan with a lid (use any dome-shaped lid). This step is optional, but it helps to create nice bubbles on top of the naan.  After 1 minute, remove the lid, and check the bottom of the naan.  If it is crisp and brown, flip and cook for another minute. The cooking time is usually 1 1/2 to 2 minutes on the bottom and 1 minute on the top.

Apply some butter on top of each naan as soon as they come off the pan. Keep the naans covered in a cotton cloth to keep them soft or serve them immediately.  Repeat with the remaining dough.

Make 8 naans.

From The Dance of Spices by Laxmi Hiremath, via Ambika’s Kitchen blog, with some changes

Pooris

2 2/3 cups all-purpose flour
1 cup fine semolina
Oil for deep frying

Mix the flour and semolina with 1/2 cup water into a dough and knead well until firm.  If necessary, add more flour to make it a very firm dough.  Cover and leave for 1 hour.

Knead the dough again and divide into 12 balls.  Roll each dough ball out to 1/12-inch thick, making a circle of about 4 inches in diameter.

Fill a kadhai or heavy-based saucepan to one-third full with oil and heat to 350° F.  Test the temperature by putting a small piece of the dough into the oil.  If the dough rises to the surface in a couple of seconds, the oil is ready.  Put a poori into the hot oil, then about 5 seconds after it rises to the surface, gently push it down with the back of a spoon, keeping it submerged in the hot oil until it puffs up; this will take about 5 seconds.  Turn over and cook until the other side is lightly browned.  Remove from the oil and drain on a wire rack.  This frying process should take 15 to 20 seconds for each poori.  Continue until all pooris are cooked.

Makes 12 large pooris.


From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah