Paleo Naan Bread (Flatbread) with Dhal

Recipe for paleo naan (Made 4 servings):
5 Tbsp flax seeds (presoaked)
4 free range eggs
3/4 cup plain yogurt (strict paleo may use coconut milk)
1/4 cup olive oil
1/2 cup organic quinoa flour (strict paleo may use coconut flour)
1 cup arrowroot powder
1 tsp apple cider vinegar
vco for cooking

(1) Put eggs and yogurt in blender and blend till mix well.

(2) Add in the rest of the ingredients and whiz till well mixed. It is not a dough consistency but it shouldnt look too runny too.

(3) Heat up some oil on a cooking pan. Drop the batter into the cooking pan using the same amount each time (about 2-3 Tbsp). Try to make it into a circle shape.

(4) Cook for 2-3 minutes or till it is golden brown on the bottom before flipping. Repeat till the batter finish and serve with dhal.


Adapted from: http://swisspaleo.ch/paleo-naan-bread-flatbread/

Recipe for dhal:
1/3 cup organic red brown lentil (soak overnight)
1 small organic white potato (diced)
2 cloves garlic (minced)
2 shallots (chopped)
5 organic cherry tomatoes (chopped)
1/2 Tbsp fennel seeds
dash of cumin powder
dash of turmeric powder
dash of cinnamon powder
1 knob of old ginger
1 knob unsalted butter

(1) Cook lentil (1:2water) with water in rice cooker using brown rice mode - around 1.5hrs. Halfway through, add potato dices, butter, ginger, turmeric powder and cinnamon powder.

(2) Once done, transfer out and set aside.

(3) Heat up some vco on a cooking pan. Saute fennel seeds till popping. Add in garlic, shallots and tomatoes. Pour in cooked lentils, add some water and let it simmer till soft.

(4) When it is almost done, add cumin powder and stir well. To thicken the sauce, add some yogurt right before off fire and stir well.

Cheese naan with red brown lentils sauce

Recipe:

Dough -
1 cup all purpose flour
1/4 cup rice flour
1/4 cup blended rolled oats
90ml - 100ml liquid (Soaked 2 Tbsp raw oats with water)
3 Tbsp cream cheese (soften to room temperature)
1 tsp molasses sugar
1 tsp instant active yeast
1/4 tsp baking powder
1/8 tsp baking soda
handful of fresh coriander (torn small)
some olive oil for greasing
3-4 knobs butter for pan fry

(1) In a bowl, add half of the oats liquid (only water, omit oats) and sprinkle the yeast. Mix well using a spoon. Shortly after, add in sugar and stir and mix well. Let stand for 10 minutes, it should turn frothy.

(2) In a big mixing bowl, mix flour, blended oats, baking powder and baking soda together. Pour in the yeast mixture and begin to form into a soft dough. Pour in the remaining liquid with some soaked oats a little at a time - 1 Tbsp at a time, till able to form a soft dough.

Note: Add the liquid slowly, the process should be adding liquid, kneading, adding liquid, kneading. Too wet will need more flour to compensate later and the process will be more messy.

(3) Once the soft dough is formed, knead and form into a ball shape. Rub some oil around the mixing bowl and the dough and let it proof for 1 hour. Cover the bowl with clean kitchen cloth.

(4) Knead the proofed dough for few minutes. Form it into a long log, and roughly divide into equal portion starting from the middle. Make it into ball shape - the size should be about 1.5 ping pong ball size.

(5) Press flat the ball, scope some cream cheese and wrap it and form back into ball shape. Press flat again till about 0.5cm thick. Repeat for the rest of the dough and set aside to proof for 15 minutes.

(6) Heat up some butter on a hot frying pan, bring the naan to pan fry. While frying on one side, rub some butter on top of the naan, put some coriander leaves and lightly press so that the leaves stick on the naan. Flip over and fry till cooked.

Yields: 8 pieces of cheese naan

Red Brown Lentil Gravy:
1/2 cup organic red brown lentil (soaked overnight)
1/2 white potato (diced)
4 honey cherry tomatoes (quartered)
3 cloves garlic (minced)
2 shallots (sliced)
1/2 Tbsp dried fennel seeds
pinch of cinnamon powder
pinch of turmeric powder
1 tsp cumin powder
1 knob butter
1 Tbsp blended rolled oats for thickening

(1) In a sauce pan, bring some water to boil. Add in lentils and boil till soft. Halfway boiling, add in white potato and boil together till all soft. Once it looks soft and slightly thicken, add in butter, turmeric and cinnamon.

(2) In a frying pan, saute some garlic, shallots till fragrant. Add in fennel seeds and fry till brown and fragrant. Add in tomatoes and fry till the juice extracted.

(3) Pour in lentils boiled earlier and bring to boil for a little while. Meanwhile, add in cumin powder. Add water necessarily - not too much else will be too diluted. Shortly after, put to simmer for about 15 minutes. Add in blended rolled oats and cook till it looks thicken. Serve with cheese naan.

Yields: 3 bowls of lentil sauce

Cheese naan with basic darka dhal

Recipe

Cheese Naan
1 cup whole wheat flour
2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup warm water
3 Tbsp natural yogurt
2 tsp dry active yeast
1 tsp brown sugar
estimated amount of unsalted butter
estimated amount of olive oil
handful of chopped fresh parsley
handful of sliced mozzarella cheese & cheddar cheese

(1) Fill a bowl with warm water, sprinkle in yeast and let stand for 10 minutes. Stir in sugar and mix well, it should turn frothy in few minutes. Add in yogurt and mix well.
(2) In a mixing bowl, mix flour, baking powder and baking soda. Add in mixture above slowly, and knead till form a very soft dough. Dab the dough and bowl with oil and leave to proof till double it size, around 1 hour.
(3) Gently punch and knead the proofed dough for 1-2 minutes. Divide into small round dough, about 1.5 ping pong ball size. Press flat about 1/4 inch thick (naan dough should be slightly thick), and leave to proof for another 15 minutes.
(4) Spread cheese on top of dough. In a hot skillet, add small cube of butter and bring a piece of naan to toast for 1-2 minutes. Sprinkle some fresh parsley on the cheese (on naan). Once bubble form, flip the dough over. Brush with more butter if needed. Once the dough is cook, remove it from skillet.
(5) Serve warm to cold, with dhal.

Yields: 20 pieces cheese naan

Basic Darka Dhal
2 Tbsp organic red brown lentil
2 shallots (chopped)
3 cloves garlic (chopped)
1 small piece ginger (sliced thick)
Pinch of turmeric powder
1 Tbsp dry fennel seeds
2 knobs unsalted butter
1 tsp cumin powder
7 cherry tomatoes (chopped)
5 Tbsp of natural yogurt
estimated amount of warm water

(1) In a sauce pan, bring lentil to boil, once it turns slightly thicker, add in turmeric and 1 knob of butter.
(2) Cover and let it simmer gently till 90% cooked. Set aside.
(3) In a frying pan, toast fennel seeds till sparkling brown and fragrant. Set aside.
(4) Using the same frying pan, heat up another knob of butter, in sequence sauté garlic, shallots, ginger and tomatoes. Immediately pour in the lentil cooked earlier and give a good stir. Add some water if too dry. Add in toasted fennel seeds and cumin powder and mix well. Add in yogurt and bring to simmer for 5-10 minutes. Add some water (second time) if too dry.
(5) Once the lentils are completely soften, remove dhal from heat. Serve with cheese naan.

Yield: One adult soup bowl of dhal

Adapted from:

For naan
http://www.halfbakedharvest.com/homemade-naan-step-step-photos/

For dhal
http://www.jamieoliver.com/news-and-features/features/lentils-and-basic-tarka-dhal-recipe/