Methi Paratha ( Fenugreek Leaves Bread)

Fenugreek leaves are a rich reservoir of medicinal properties and contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. This recipe is a quick way to incorporate into an Indian bread and you can enjoy this plain or with any curry. This recipe will make 6-8 breads.


Ingredients:

• 2 bunches of fenugreek leaves washed and finely chopped
• 1 cup whole wheat flour plus some dry flour for dusting
• 1 tablespoon cumin seeds
• 1 inch ginger grated
• 1 tablespoon salt
• 1/2 tablespoon dry mango powder
•  Ghee/oil for frying
• 1 tablespoon ghee to mix in wheat flour
• 1/4 - 1/2 cup water to knead dough (adjust as required)

Method:

• Knead all ingredients together to make a soft dough.
• Divide the dough into small portions and roll into balls. Heat a non stick tawa. - See more at: http://sanjeevkapoor.com/methi-parantha-foodfood.aspx#sthash.S4zAK80w.dpuf
  Divide dough into small portions and roll into balls.
• Heat a non stick pan on medium heat.
• Roll the dough ball in dry flour and roll it with a rolling pin into a round flat thin bread/roti.
• Place roti on pan and spread a teaspoon ghee on it. Turn roti in a minute and add more ghee on the other side. Cook both sides for a minute or two until done and is light brown in color.
• Serve hot and enjoy.
  Divide the dough into small portions and roll into balls. Heat a non stick tawa. - See more at: http://sanjeevkapoor.com/methi-parantha-foodfood.aspx#sthash.S4zAK80w.dpuf
  Divide the dough into small portions and roll into balls. Heat a non stick tawa. - See more at: http://sanjeevkapoor.com/methi-parantha-foodfood.aspx#sthash.S4zAK80w.dpuf

Naan

Makes 6 Naan.

Ingredients:

• 2 cups of All Purpose flour (Plain flour or maida)
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• Pinch of baking soda
• 2 tablespoons of oil
• 2 1/2 tablespoons yogurt (curd or dahi)
• 3/4 cup lukewarm water
• 1 teaspoon of clear butter or ghee to butter the Naan
• 1/4 cup All Purpose flour for rolling

Method:

• Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. 
• Add sugar, salt and baking soda to the flour and mix well. 
• Add the oil and yogurt mix, this will make the dough crumbly.  
• Add the water/yeast mixture and make into soft dough. Note: After the dough rises it will become little softer. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume. 
• Heat the oven to 500 degrees with pizza stone for at least thirty minutes to make the stone hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor. 
• Next turn the oven to high broil. 
• Knead the dough for about two to three minutes and divide the dough into six equal parts. 
• Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling. 
• Before putting the naan in oven, lightly wet your hands and take the rolled naan, and flip them between your palms and place onto your baking/pizza stone into the oven. 
• You can place about two naans on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked (naan should be golden brown color on top) take the naan out of the oven and brush lightly with butter or ghee. 
• Wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to maximum.
• Serve naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!