I wanted to thank everyone for their advice regarding my previous thread about dinner this Saturday. There was a request for two of the recipes I plan to use: naan bread and paneer cheese.
Naan Bread ~ makes 6 good sized-pieces but I've also doubled it and it worked just fine.
2/3 cup warm water
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoon plain yoghurt
1. Add sugar to warm water and then the yeast and allow yeast to stand for 10 minutes.
2. Add flour, salt, 1/2 of the ghee and all the yoghurt. Mix into soft dough and knead for about five minutes, adding more flour if necessary but it should be a soft dough.
3. Allow to rise in large greased bowl [I make extra ghee and use it for the bowl] for about 1 1/5 hours or until dough is doubled in size.
4. Punch down dough and I shape it into a log and also start to heat griddle on stove.
5. I used to divide the dough up but now I find it easier to cut off two pieces at a time since they don't have to be exactly the same size.
6. I used to roll out the dough but now I use my hands to press it out and then pick it up and stretch it into shape and then I immediately put it on the griddle. My griddle is old and well seasoned so I just put them on the bare griddle. My griddle can only hold two at a time but they cook quickly. I turn them once, brush with ghee and then put them in a 200F oven till they are served.
IMHO they do taste best hot off the grill but they will hold a short while in the oven.
Paneer Cheese ~ this made enough for a saag paneer for 4 people [generous eaters]
1/2 gallon of full fat milk
1 tablepsoon fresh squeezed lemon juice
1/4 cup water
1. Bring water to a boil [stops milk from sticking] and add milk.
2. Bring to full foaming boil, stir so it doesn't stick.
3. Lower heat and add lemon juice stirring constantly.
4. You will see curds forming fairly quickly in about 10-15 seconds.
5. Remove from heat and let stand for 10 minutes.
6. Dampen a clean dishcloth and line a strainer which I let sit in the sink. Use a slotted spoon [I find my clean mesh spoon I use for scum removal while making stock works best] and remove curds and place in strainer.
7. Gather up corners and twist into tight ball [careful as it is still very hot]. I then put the strainer on a plate ~ add another plate on top of the cheese ball and then a weight on top of that [flour bag or heavy can] to help press out excess liquid. I let it sit about 30 minutes then I just take the weight off and put it in the fridge till I need to use it.
Don't throw out the whey ~ I boil my rice in it as well for a bit of extra flavour.
I think that is everything, if you have any questions just let me know. I'm not sure how "authentic" they are but I have never had any complaints. Now I wish I had a plate of saag paneer in front of me right now along with a hot fresh naan.