VEGETABLE FLATBREAD RECIPE RECIPES

Steps:

• In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
• Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
• Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
• Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
• If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
• Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
• If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.

Steps:

• Place the aubergine slices into a colander set over a bowl. Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine.
• Meanwhile, to a large pan over a high heat add the groundnut oil with the onions, garlic and ginger. Cover with a lid, lower the heat and cook for 20 minutes or so, until the onions have softened.
• Crush the cardamom pods, extract the black seeds and lightly crush them in a mortar with a pestle. Add them to the same pan, along with the chilli flakes, turmeric and cumin seeds, and stir to lightly toast the spices (discard the empty cardamom pods). Add the chopped tomatoes to the pan, pour in enough water to cover the vegetables, and season well with salt and freshly ground black pepper. Bring to a simmer, then cover and leave to cook while you cook the aubergine.
• Rinse the salt off the aubergine and brown the pieces lightly on a hot griddle, working in batches if necessary. Add the griddled aubergine slices to the pan with the onions, tomatoes and spices, cover and simmer until the aubergine is very soft, about 25 minutes. Taste the curry, turn off the heat then adjust the spice-level by adding natural yoghurt and crème fraîche, to taste. Sprinkle over the chopped coriander and mint and serve.