Naan

Naan
2 cups white or wholemeal flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1/4 cup plain yoghurt
1 Tbs oil

dissolve sugar in 1/4 cup warm water (not hot), mix in yeast and leave until it bubbles.  Combine flour and salt in a big bowl and then add the yeasty water and yoghurt.  Knead for 5 or ten minutes - in the bowl or on a  board.  You may have to sprinkle with a little flour to stop it sticking.  Pour a little oil over the dough and turn over so it is all coated with oil, cover the bowl with a clean tea towel and leave in a  warm place until doubled in size.  Divide dough into 8 equal pieces and pat into round flat discs.  Cook on a hot frying pan with a  tiny amount of oil - just enough to stop them sticking -  a minute or two each side.

Basic Bread

Basic bread:


2 Tbs (50ml) oil
 2 Tbs (50ml) sugar
2 cups (500ml) warm water
2 Tbs (50ml) yeast
6 cups flour (approx)
2 tsp (10ml) salt
½ cup (250ml) milk powder


In a bowl mix together the warm water, sugar, yeast and oil. Leave for about 15 mins to begin to froth. Into a large bowl sift the flour, salt and milk powder. Stir in the liquid and then mix together first with a spoon and then finally with your hands. Adding more flour or water as needed. You need the dough to be soft and pliable, but not too sticky. Knead for about 10 minutes to thoroughly mix the yeast into the flour. Cover with a tea towel and leave in a warm place to rise for about an hour. It should double in size. Punch down and knead again for about five minutes before forming into 2 loaves. Place in greased loaf pans and leave to rise again until doubled in size – about 45 minutes to one hour. Bake in a hot oven for 10 minutes then turn the heat down to medium for another 20 minutes. When done the bread should tip easily out of the pan and sound hollow when tapped on the bottom of the loaf.

Option: Up to half of the flour can be replaced with finely ground oats, sunflower and sesame seeds, bran and wheat germ.

Or do one of the following with the dough.

Chelsea buns: roll out the dough into an oblong shape and sprinkle with cinnamon sugar and raisins or sultanas. Roll lengthwise and then cut into slices and place on baking sheet cut side down to rise once more and then bake at 350ºF or 180°C for about 15 minutes. Mix together ½ cup (250ml) of icing sugar with a little lemon juice and drizzle over warm buns.

Pigs in blankets: Roll out dough and cut into squares, place a small sausage crosswise on each square (we always carried those little canned Vienna Sausages) fold over and pinch edges together. Place on baking sheet to rise once more and then bake at 350ºF or 180°C for about 15 minutes.