How to Make Naan

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Naan Ingredients:

Dough
3 Cups Flour
3/4 cup Milk, warm
1/2 cup Yogurt
1 tsp Sugar
2 tsp Rapid Rise Yeast
1 tsp Salt
1/2 tsp Baking Powder

Rub
2 tbsp Minced garlic
Finely Chopped Coriander leaves
Butter

Mix together all dry ingredients first, then add the yogurt and the milk.  Need the dough for 5 to 10 minutes until it’s smooth.  Then roll into a ball and place in a bowl with a towel over the top and let the dough rise for at least 2 hours.  Once the dough has risen, flatten out the dough to knock out the air and roll into a cylinder shape.  Cut into equal portions starting with the center, cutting in half and in half again until all portions are equal.  Now roll the dough flat into oblong shapes approximately 1/8 of an inch thick.  Heat each one in a pan or on a grill set on Med high for 1 minute then turn, if you want to keep it simple.  Otherwise cook only one side and put garlic and Coriander on the other side and place under a broiler for a minute to a minute and half.  Remove the Naan from the heat and rub with butter and serve warm.

Bread Twists

Bread Twists

What’s the Deal with Bread Twists?

Bread Twists for me, started when I was a young man.  I would camp with some friends near a reservoir we would boat and fish on, and we would twist canned biscuit dough around our Hot dog and Marsh mellow skewers to make “Bread Twists”!  Now I don’t now if this is something everyone else does elsewhere, but I’ve never seen anyone else do it since.  However, there is a local Pizza Joint here, that shall remain nameless, that has branded their very existence around them.  They are so good, I thought I’d share a real simple way to make these yourself at home.

 Rhodes Texas RollsInstead of going through a whole dough recipe and having to worry about the yeast and what not, do yourself a favor and pick up a frozen bag of dinner rolls.  I used these Texas Rolls made by Rhodes because they are 50% larger than the average dinner roll, so it gave me more Twist to work with.  The great thing about a pre-made dinner roll is that they’ve taken all the guess work out of making a fluffy light bread, which is the key to making perfect Bread Twists.  It is critical, however, to follow the thawing instructions and let the dough rise properly.  Once you’ve done that, roll them out with some flour into a long cylinder shape that you can then roll flat with a rolling pin.  Then using a Shish Kabob Skewer, pierce the tip on one end of the dough, then slide the dough to the bottom of the skewer and twist the dough to the end of the skewer and stab the tip of the remaining twist.  It’s important to let them rise back up again before baking so they remain fluffy when they cook.  I use a cake pan when I lay the Bread Twists Side ways in order for the bread to swell and cook down as well as out in every direction.  This also helps to brush the Garlic and herb seasoned butter over the top.

Bread Twists Ingredients:

12 thawed Dough Rolls and Skewers

4 tbsp melted Butter
1 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp dry Oregano

Parmesan (Don’t mix with the Butter)

Mix all the Butter Topping ingredients together and brush the twists on all sides before and after baking.  The twists do tend to come unraveled during the handling, but they twist back just as easily. Shake Parmesan Over the top after they’ve been basted and bake at 350 degrees for approximately 10 minutes or until Golden Brown.  Because oven temperatures may vary, the time will too so watch them carefully because they cook faster when the dough has been rolled out and flattened for twists.  Bread Twists are great with Italian Pasta, Pizza or just Dipping in Marinara, Alfredo or Garlic and Olive Oil.