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Oven-Grilled Tofu Breads |
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Serves: 10 Print this Recipe(Tofu aur Jaee kae Naan) Category: Oven-Grilled Naan and Other Breads Makes 10 to 12 breads "Now I've seen everything," said my teenage nephew, Tini, when he saw me alter the naan dough with soy flour and oat bran. "I'm not telling my mom; she'll sneak some into breads and ruin everything." Despite his protests against my healthful additions, in the end, he loved the naans! 2 teaspoons active dry yeast 1 teaspoon sugar 1/4 cup warm water (about 110°F) 1/4 cup nonfat plain yogurt, whisked until smooth 1/4 cup warm lowfat milk (about 130°F) 2 cups all-purpose flour 1/2 cup soy flour 1/2 cup oat bran 1/2 cup soft tofu, crumbled 2 tablespoons vegetable oil + 1 tablespoon if making dough by hand 1/4 teaspoon salt, or to taste Chaat Masala (or store-bought), to taste Melted butter, for basting 1. For the dough, dissolve the yeast and sugar in warm water in a small bowl and set aside until frothy, about 5 minutes. In a medium bowl, mix together the yogurt and milk. (The milk may curdle, but don't be concerned.) 2. In a food processor, process together the flours, oat bran, tofu, 2 tablespoons oil, and salt until mixed. Then, with the motor running, pour through the feeder tube, first the 'yeast mixture, then the yogurt-milk mixture, and process until the flour gathers into a ball and the sides of the processor are clean. (If the dough seems too sticky, add some more flour through the feeder tube, or add some more yogurt if the dough is dry and hard.) 3. Transfer to a large bowl, cover with plastic wrap or the lid of the bowl, and place in a warm draft-free spot until it doubles in volume, 3 to 4 hours. (This allows the yeast to ferment and multiply, causing the dough to rise.) If keeping for a longer period, refrigerate the dough. Meanwhile, prepare the chaat masala. 4. To roll and grill the naan breads, with clean, lightly oiled hands, divide the dough equally into 10 to 12 balls and cover with foil to prevent drying. Working with each ball of dough separately, place in the bowl with the dry flour, flatten it with your fingertips and coat well with the dry flour. Then transfer to a cutting board or any other clean flat surface and, with a rolling pin, roll into a 7- to 8-inch triangle. (If the dough sticks to the rolling surface, dust with more flour.) 5. Place on large baking trays or, if you have a separate broiler, place on the broiler trays-3 to 4 per tray. With a basting brush or your fingers, lightly baste the top of each naan with water. (This prevents them from drying out.) 6. Preheat the oven to broil or preheat the broiler, and place the trays, one at a time, 4 to 5 inches below the heating element and broil until small brown spots appear on the top surface, about 1 minute. With a spatula, carefully, turn each naan over and cook until the other side is golden, about 30 seconds. Remove the naan breads to a platter, baste lightly with the butter, sprinkle a generous pinch of chaat masala on top, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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