Ekho's Naan Flatbread

 

Ingredients

• 4 g instant / rapid rise yeast 
• 125 ml warm tap water
• 15 g white sugar
• 30 g milk 
• 27 g whisked egg
• 2 1/2 g salt 
• 270 g  flour 
• 30g / 2 tbsp ghee or unsalted butter 

Makes 6....I usually double 

 Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.Whisk milk and egg together and mix into yeast. Add flour and salt. Mix into a rough dough shape, no kneading necessary. Cover and raise until double. Cut into 6 pieces. Let raise again for 15 minutes or so. Roll into flat breads, very thin. cook on cast iron griddle. Set over high heat until you see wisps of smoke. I also use my electric griddle to do more than one at a time. 

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter

Hummus

 1 Can Garbanzo Beans

1/2 top baking soda

1/2 cup Tahini

1/4 cup lemon juice

1/2 tsp cumin

1-2 garlic cloves

1/2 tsp Salt

1-2 T Olive Oil or Avacado Oil 

Rinse beans in water, then add to pot with baking soda and cover with water by 2 inches. Boil for 20 minutes. Drain and rinse with cold water. Add to blender or food processor along with other ingredients. Blend until smooth. 

Deviled Egg Salad

 

Ingredients

Salad:

• 8 eggs
• 2-3 lbs russet potatoes peeled and cubed
• 1/2 red onion finely diced
• 1/3 cup green onions diced

Dressing:

• 1 ¼ cup mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoon yellow mustard
• 1/2 cup sweet pickle relish
• Salt and pepper to taste

Boil and peel eggs. Remove the yolks and set aside, chop whites. 

Boil potatoes in salted water. Remove and cool 

Combine dressing ingredients with boiled egg yolks until creamy. Stir into all salad ingredients, then chill at least 3 hours.