Indian Made Easy by Amandip Uppal

Author:Amandip Uppal
Language: eng
Format: epub
Tags: Indian Made Easy
Publisher: Allen & Unwin
Published: 2016-02-20T08:20:22+00:00

Roll

4

Divide the dough into 6–8 equal-sized pieces, then roll the balls in the palms of your hands. Using a rolling pin, roll each one out into a large thin disc.

Cook

5

Gently lift, and place onto a hot pan. Cook one side until under half-cooked, flip over using tongs, and cook until brown spots appear. Flip back over and finish the other side until the roti starts to puff up. Remove and brush with 1–2 tablespoons ghee or butter. Serve hot.

HOW TO MAKE

Plain Naan

NAAN IS AN UNLEAVENED BREAD MADE USING YEAST, THAT IS SOFT, LIGHT AND TRADITIONALLY MADE IN CLAY OVENS. BOTH NAAN AND ROTI ARE PERFECT CHOICES FOR WRAPS AND ACCOMPANIMENTS FOR CURRIES.

MAKES 7–8 | PREPARATION TIME: 1 HOUR | RESTING TIME: 20–25 MINUTES

COOKING TIME: 2–3 MINUTES EACH SIDE

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