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NUTRITION INFORMATION PER SERVING:

Calories: 152; Total Fat: 8 g (Saturated Fat: 0.5 g); Carbohydrate: 17 g; Protein: 3 g; Fiber: 3 g;

Sodium: 118 mg

Sesame Seed Naan

Til Wale Naan

RISE DOUGH: 3 to 4 hours

PREP: 15 minutes

COOK: 15 minutes

MAKES: 8 servings

SERVING SIZE: 1 naan

If you have eaten in an Indian restaurant, you’re familiar with naan—the most popular flatbread freshly baked in a tandoor (clay) oven. Enjoy all the flavor of restaurant naan in your oven. Use all-purpose flour for the best flavor. But for convenience or when in a hurry, I have made them using self-rising flour (see Variation, below). Sesame seeds add a wonderful taste and aroma to this bread.

1 teaspoon active dry yeast

2 teaspoons sugar

1 cup lukewarm water, divided

3 cups all-purpose flour

½ teaspoon salt

3 tablespoons canola or vegetable oil

2 tablespoons sesame seeds

1. Dissolve yeast and sugar in ¼ cup lukewarm water. Set aside.

2. In a medium mixing bowl or food processor, combine flour, salt, and oil.

3. Add yeast mixture to flour and mix. Add the remaining ¾ cup of water, and make dough. The dough should be soft and easy to roll into a ball. Knead the dough for 1 to 2 minutes until smooth and elastic.

4. Transfer dough to a bowl and coat lightly with oil to prevent drying. Cover with a towel and let sit for 3 to 4 hours at room temperature.

5. Divide dough into 8 equal portions. Roll between the palms of your hands to make smooth balls. Cover with dry towel and let rise for about 20 minutes.

6. Preheat oven to 450ºF. Once oven is heated, turn the oven to broil. (If you have a pizza stone, heat stone on the middle rack.)

7. Dip each ball into the sesame seeds. On a lightly oiled surface, roll out each ball to a 7- or 8-inch oval or teardrop shape. Roll out all the naan before cooking, as the process in the oven goes very fast.

8. Place 3 to 4 pieces of naan on an ungreased baking sheet or directly on the pizza stone. Prick with fork a few times. Broil in the middle of the oven for 2 to 3 minutes until they are slightly puffed and become lightly browned. Turn over and broil for another 1 to 2 minutes. Do not overcook the naan, as it will become dry. (If you’re using a pizza stone, you may not need to turn over the naan, as it will cook on both sides at the same time.)

9. Brush the sesame seed side lightly with oil, if desired. Serve immediately or store in an airtight container.

NUTRITION INFORMATION PER SERVING:

Calories: 235; Total Fat: 7 g (Saturated Fat: 0.5 g); Carbohydrate: 38 g; Protein: 5 g;

Fiber: 2 g; Sodium: 147 mg

VARIATION: For instant naan, combine 3 cups self-rising flour and 2 teaspoons sugar. Mix in 3 tablespoons oil. Add 1 cup lukewarm water to make smooth dough. Lightly coat the dough with oil, to prevent it from drying. Cover and let rise for 15 minutes. Follow from step 5 on to prepare the naan.

Stretchy Fried Bread

Bhatura

RISING TIME: 3 to 4 hours

PREP: 10 minutes

COOK: 30 minutes

MAKES: 18 servings

SERVING SIZE: 1 bhatura

This stretchy bread, made with all-purpose flour, is a specialty of the Punjab region, where roadside stands sell it along with Chole (Blackened Spicy Chickpeas, page 121). My brother and sisters all requested Chole-Bhature for their special birthday meal. My mother made the best bhatura, and now my kids and nieces and nephews—the next generation—also want chole-bhature on their birthdays. The process of making bhature is easier and faster with two people—one person rolls and the other fries. Keep the oil on high heat; bhatura do not fry well in an electric, temperature-controlled fryer.

½ teaspoon active dry yeast

1 teaspoon sugar

1¼ cups lukewarm water, divided

3 cups all-purpose flour

Canola or vegetable oil for frying

1. In a small bowl, dissolve yeast and sugar in ¼ cup lukewarm water.

2. In a medium mixing bowl or food processor, combine flour and yeast mixture. Add the remaining