1. Naan Flatbread
Ingredients (makes 8 pieces):
2 cups all-purpose flour (plus more for dusting)
1 tsp sugar
1 tsp salt
½ tsp baking powder
2 tbsp plain yogurt
2 tbsp oil (olive or vegetable)
½ cup warm water (add more if needed)
1 tsp active dry yeast (optional for softer, puffier naan)
Optional toppings:
Melted butter or garlic butter
Fresh cilantro, parsley
Sesame seeds
Instructions:
Make dough – In a bowl, combine flour, sugar, salt, baking powder, yogurt, oil, and warm water (add yeast if using). Mix until dough comes together. Knead 6–8 minutes until smooth and soft.
Rest dough – Cover and let rest 1 hour (or at least 30 minutes if not using yeast).
Shape – Divide dough into 8 balls. Roll each into an oval or circle, about ¼-inch thick.
Cook on skillet – Heat a cast iron skillet or heavy pan over medium-high. Place rolled dough on hot skillet. Cook until bubbles form (1–2 minutes), then flip and cook the other side until golden spots appear.
Brush & serve – Brush hot naan with melted butter or garlic butter. Sprinkle with herbs or seeds if desired.
2. Everything Bagel
Ingredients:
For the dough:
3 cups all-purpose flour (or bread flour for chewier texture)
2 tsp baking powder
1 tsp salt
1 tbsp sugar
1 cup Greek yogurt (plain, full-fat works best)
Topping (Everything seasoning):
2 tsp poppy seeds
2 tsp sesame seeds
2 tsp dried minced garlic
2 tsp dried minced onion
1 tsp coarse salt
Instructions
Make the dough: In a large bowl, mix flour, baking powder, salt, and sugar. Add Greek yogurt and stir until a sticky dough forms.
Shape bagels: Lightly flour your hands and work surface. Divide dough into 6 pieces. Roll each piece into a ball, poke a hole in the center, and gently stretch into a ring.
Add topping: Mix all “everything” seasoning in a small bowl. Brush bagels lightly with water or a little beaten egg. Sprinkle seasoning generously.
Bake: Preheat oven to 400°F (200°C). Place bagels on a parchment-lined baking sheet. Bake 20–25 minutes until golden brown.
Serve: Let cool slightly, then slice and enjoy warm with cream cheese, butter, or avocado.
You can freeze baked bagels and toast later—they stay soft.
3. Chapati/Roti
Ingredients:
2 cups whole wheat flour
½ teaspoon salt (optional)
¾ cup water (adjust as needed)
1 teaspoon oil or ghee (optional, for softer chapatis)
Instructions
Make the dough: In a large bowl, mix the flour and salt. Gradually add water, a little at a time, and knead into a soft, smooth dough.
Optional: add 1 tsp oil while kneading for extra softness.
Rest the dough: Cover with a damp cloth and let it rest for 20–30 minutes.
Roll the chapati: Divide the dough into small balls (about golf-ball size). Lightly flour your rolling surface and rolling pin. Roll each ball into a thin, round disc, about 6–8 inches in diameter.
Cook on skillet: Heat a non-stick or cast-iron skillet over medium-high heat. Place the rolled chapati on the hot skillet. Cook for 30–40 seconds or until you see bubbles forming. Flip and cook the other side for 30 seconds. Flip again, gently pressing with a spatula or cloth until it puffs up.
Remove and keep warm in a clean cloth.
Serve: Serve hot with curry, vegetables, or any dish of your choice.
Tips for perfect chapati:
Dough shouldn’t be too stiff or too soft; adjust water gradually.
Resting the dough is key for soft chapatis.
Don’t overcook; it should have light golden spots.
Use high heat for the skillet to get that puff.
4. Soft Pretzels
Ingredients
For the dough:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup Greek yogurt (plain, full-fat works best)
For topping:
1 egg, beaten (egg wash)
Coarse salt, sesame seeds, or everything seasoning
Instructions
Make the dough: Preheat oven to 400°F (200°C). In a bowl, mix flour, baking powder, and salt. Add Greek yogurt and stir until a sticky dough forms.
Shape pretzels: Lightly flour your hands and work surface. Divide dough into 6 pieces. Roll each into a rope and shape into pretzels.
Add topping: Brush each pretzel with beaten egg. Sprinkle generously with coarse salt or your favorite toppings.
Bake: Place on a parchment-lined baking sheet.
Bake 15–18 minutes until golden brown.
Serve: Enjoy warm with mustard, cheese dip, or cinnamon sugar.
Tips:
Greek yogurt keeps pretzels soft without boiling.
You can make mini pretzels with the same dough for snacks.
Try brushing with melted butter after baking for extra flavor.
#fblifestyle #breads #homemade
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