Aloo Paratha

For the bread...

2c flour
1t salt
1t garlic powder
1T soy-based butter
1/2c water
1t vegetable oil

For the filling...

3 large potatoes
1 medium onion
1 clove garlic
1t salt
1T soy-based butter
1T soymilk
1t tumeric
1/2 t cumin seeds
1T coriander

First things first, take your large potatoes and peel and dice 'em. Take your medium onion and you clove of garlic and mince, mince, mince. Toss your potato, onion, and garlic into a medium sauce pan and boil (in water!) till the potatoes are soft and ready to mash.

Whilst that is going on, take your flour, salt, and garlic powder and mix in a large mixing bowl. Melt your butter and add along with the water. Mix well and you should get a good dough consistency. Firm enough to ball. Take your dough and form into 12 evenly sized balls and set aside.

We're having fun now!

Your potatoes should be just about done at this point, when they finish, remove from heat and drain everything. Place the potato, onion, garlic mix back into pan and mash to a creamy consistency. Add butter, soymilk, and salt. Mix well. Add tumeric, cumin seeds, and coriander, again, mix well. When the mixture is well blended, set aside.

Preheat 1t of oil, 1t butter, and a pinch of salt over low heat in frying pan.

Using a rolling pin (or a coffee mug, in my case) and a well floured surface, roll out dough ball to about a 1/4 thickness and about a 4 in diameter. Repeat until all dough is rolled out. Once this is done, take 1 piece of the rolled dough and place 1T of the potato mixture in the center. Take another piece of the rolled dough and cover the mix, aligning with the bottom piece of dough. Press the edges of both pieces of the dough around the potato mix and gently roll the two joined pieces until even. Repeat until all the dough is used. This should give 6 servings.

Turn stove up to medium heat and place the first paratha in frying pan. Heat on one side until it just starts to turn brown (about 2-5 minutes) and flip over and cook the other side. Repeat with remainder of paratha adding oil, butter, and salt as nessicary

Tips:
-I wouldn't recommend using too much oil in the frying process, the dough tends to absorb the oil.
-I would recommend boiling the cumin seeds along with the potatoes, onions, and garlic, but make sure you have a strainer that is fine enough to not drain the seeds as well.



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Listening to: Carcass - Arbeit Macht Fleisch
via FoxyTunes

Naan

2/3 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
1 1/2 cups all purp flour
1 tablespoon vegetable oil
1 teaspoon salt
aboout 1/4 cup more vegetable oil for brushing the bread

Directions
Put the sugar, yeast and water in a small bowl and mix until the yeast is dissolved. Let stand until it gets foamy, about 10 minutes.

Put the flour in a big bowl. Make a well in the center and add the 1 tablespoon of oil, the salt and the yeast mixture. Mix thoroughly with your hands to form a dough. Add sprinkles of water if needed.

Turn the dough onto a floiured surface and knead for 5 minutes, until dough is smooth.

Return the dough to the bowl, cover with saran wrap and let rise in a warm place for 1 1/2 hours. It will double in size.

When you are ready to bake the bread preheat the oven to broil.

Turn the dough onto a floured surface and knead for 2 minutes. Break off small balls and pat into rounds about 5 inches in diameter and 1/2 inch thick.

Cover a baking sheet with tin foil and grease it well. Place 4 dough rounds on the tin foil and brush the surfaces with oil. Bake for 3 minutes. Remove and turn breads over, brushing with more oil. Return to oven and bake 3 more minutes. Remove and brush with oil again. Return to oven again for an additional 2 minutes, being careful that they don't burn. Wrap in tin foil until you are ready to serve. Repeat with remaining dough.

Source: Naan Bread :: theppk.com Vegan Recipe Database