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INDIAN BREADS

cook:

30 min

Picture for INDIAN BREADS

3,710,506 views  Chef Floyd Cardoz joins me on Basics with Babish as we make 3 different Indian breads: naan, roti, and lachha paratha.

6 Servings

US

original

metric

INGREDIENTS

For the Naan

For the Naan

all purpose flour

5 cups all purpose flour

active dry yeast

1 tsp active dry yeast

sugar

2 tsp sugar

salt

1 tsp salt

water

1 cup water

warm water

3 tbsp warm water

Vegetable oil

Vegetable oil

Ghee

Ghee

For the Roti & Lachha Paratha

For the Roti & Lachha Paratha

wheat flour

whole wheat flour

Salt

Salt

Oil or ghee

Oil or ghee

Water

Water

DIRECTIONS

1.

For the Naan

1.

To a mixing bowl, add all purpose flour, sugar, and salt.

all purpose flour

5 cups all purpose flour

sugar

1 tsp sugar

salt

1 tsp salt

2.

In a separate small bowl, combine warm water, active dry yeast, and sugar. Let sit for a few minutes to activate the yeast.

warm water

3 tbsp warm water

active dry yeast

1 tsp active dry yeast

sugar

1 tsp sugar

3.

Once the top of the yeast mixture starts to form small bubbles, add the yeast mixture to the mixing bowl. Add water (and more as needed if the dough is too dry) to the bowl and mix together with hands. Knead until the dough is smooth, tacky, loose, and easy to work with.

water

1 cup water

4.

Place the dough back into the bowl and thoroughly coat with canola oil. Cover the bowl of dough with plastic wrap and let sit for about an hour or until the dough is about twice its original size. Then, put in the fridge either balled or as is for at least an hour or until the next day.

Vegetable oil

Vegetable oil

5.

Divide the dough into equal parts. Roll each part into a ball and place onto a baking sheet that is dusted with flour. Cover the baking sheet with plastic wrap and refrigerate for at least 8 hours, or up to 2 days.

6.

Roll out the naan and place into a 500 degree Fahrenheit oven for about 5 minutes until it is risen and puffy. Lightly brush with ghee and enjoy!

Ghee

Ghee

7.

For the Lachha Paratha

1.

Add water to a heap of flour with salt, kneading and adding more water until dough reaches a hydrated, smooth consistency. To further soften the dough, add a oil or ghee.

wheat flour

whole wheat flour

Water

Water

Oil or ghee

Oil or ghee

Salt

Salt

2.

Pour a little bit of oil in a bowl. Place the dough in the bowl and cover with plastic wrap. Let sit for about 30 minutes.

Oil or ghee

Oil or ghee

3.

Divide dough into balls that are slightly larger than a golf ball and place onto a baking sheet that is dusted with flour.

4.

Roll out the dough and work with it until it is further expanded. The thinner the dough, the more layers for the lachha.

5.

Brush the dough with ghee, dust it with a little bit of flour, and fold the dough in a form that is similar to an accordion.

Oil or ghee

Oil or ghee

6.

Slap the folded dough on the counter to stretch it out, then roll each section up in pinwheel form. Make sure to tuck the ends of the dough under the surface. Let the dough rest.

7.

Once the dough is rested, flatten the dough out as thin as possible and place in a pan over the stove until browned with a light and flaky texture. Enjoy!

8.

For the Roti

1.

Add water to a heap of flour with salt. Knead and add more water until dough reaches a hydrated, smooth consistency. To further soften the dough, add oil or ghee.

wheat flour

whole wheat flour

Water

Water

Salt

Salt

2.

Pour a little bit of oil into a bowl. Place the dough in the bowl and cover with plastic wrap for about 30 minutes.

3.

Divide dough into balls that are slightly larger than a golf ball and place onto a baking sheet that is dusted with flour. Let the dough rest.

4.

Thinly roll out the dough and place over an open stove. Remove once lightly browned and puffy. Brush with ghee, dust with a little bit of salt, and enjoy!

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