Kebabs, Ciabatta, and Naan
As promised I have a cooking post! I have pictures of my ciabatta, the naan, and chicken kebabs. I'm not including the ciabatta recipe because it's a complicated multi-step process and you really need the pictures to see what they are doing. Instead I would highly recommend buying The Bread Baker's Apprentice if you are at all interested in making your own bread.
Ciabatta
Ciabatta Dough and Finished Bread
Yogurt Naan
Yogurt Naan
1/3 c warm milk
1 tsp yeast
2 c flour (8 oz)
1/2 tsp baking powder
1/2 tsp salt
1 pinch sugar
1 tbsp oil or ghee, plus extra for brushing
1/3 c plain yogurt
Combine milk and yeast and allow yeast to soften and become foamy, about 10 minutes.
Sift flour, baking powder, salt, and sugar into bowl of standing mixer. Make a well in the center. Stir in yeast mixture, oil, and yogurt. Mix with paddle attachment on low until dough forms a ball. Switch to dough hook and knead on medium low for about 5 minutes, until smooth. (Alternatively mix and knead on a board with your hands for 10 minutes.)
Put dough in clean, lightly oiled bowl, cover and set aside in a warm place for 1 hour, until doubled.
Preheat oven to 500F with baking pan/stone in oven for 30 minutes. For baking the naan I would highly recommend a cast iron pan or a bread stone. I have a cast iron pizza pan that I keep on the lowest oven rack for making bread. I like it because it's easy to remove when not needed and it's non-stick. If you don't have any cast iron pans, use the heaviest baking pan you have.
Divide dough into 3 pieces. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour if needed to help with the rolling. Before putting the naan in oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone in oven.
Bake naan one or two at a time for 3-4 minutes until puffed up and lightly browned. Take naan out of oven and brush with oil or ghee. Serve warm.
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Yogurt Marinated Chicken Kebabs with Onions, Peppers and Saffron Rice
Yogurt Marinated Chicken Kebabs
I served this with lightly oiled and grilled red peppers and white onion, turmeric and saffron spiced brown rice, and plain yogurt mixed with garlic, salt, paprika, and olive oil.
2 tsp Hungarian sweet paprika
1 c plain Greek-style yogurt (8 ounces)
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp tomato paste
2 tsp kosher salt
1 tsp black pepper
6 garlic cloves, peeled, flattened
2 lb skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Lemon wedges
Place paprika in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, salt, and pepper to paprika mixture in bowl; whisk to blend. Stir in garlic then chicken. Cover and chill at least 1 hour. Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional paprika if needed. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
I made this on a grill pan heated to medium high on my cooktop and skipped the skewers. It worked quite well though it does have to be done in batches and it is smokey so it helps to have a good fan over the cooktop.
This entry was originally posted here and has
comments. Comment here or there.
Ciabatta
Ciabatta Dough and Finished Bread
Yogurt Naan
Yogurt Naan
1/3 c warm milk
1 tsp yeast
2 c flour (8 oz)
1/2 tsp baking powder
1/2 tsp salt
1 pinch sugar
1 tbsp oil or ghee, plus extra for brushing
1/3 c plain yogurt
Combine milk and yeast and allow yeast to soften and become foamy, about 10 minutes.
Sift flour, baking powder, salt, and sugar into bowl of standing mixer. Make a well in the center. Stir in yeast mixture, oil, and yogurt. Mix with paddle attachment on low until dough forms a ball. Switch to dough hook and knead on medium low for about 5 minutes, until smooth. (Alternatively mix and knead on a board with your hands for 10 minutes.)
Put dough in clean, lightly oiled bowl, cover and set aside in a warm place for 1 hour, until doubled.
Preheat oven to 500F with baking pan/stone in oven for 30 minutes. For baking the naan I would highly recommend a cast iron pan or a bread stone. I have a cast iron pizza pan that I keep on the lowest oven rack for making bread. I like it because it's easy to remove when not needed and it's non-stick. If you don't have any cast iron pans, use the heaviest baking pan you have.
Divide dough into 3 pieces. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour if needed to help with the rolling. Before putting the naan in oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone in oven.
Bake naan one or two at a time for 3-4 minutes until puffed up and lightly browned. Take naan out of oven and brush with oil or ghee. Serve warm.
================
Yogurt Marinated Chicken Kebabs with Onions, Peppers and Saffron Rice
Yogurt Marinated Chicken Kebabs
I served this with lightly oiled and grilled red peppers and white onion, turmeric and saffron spiced brown rice, and plain yogurt mixed with garlic, salt, paprika, and olive oil.
2 tsp Hungarian sweet paprika
1 c plain Greek-style yogurt (8 ounces)
3 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp tomato paste
2 tsp kosher salt
1 tsp black pepper
6 garlic cloves, peeled, flattened
2 lb skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Lemon wedges
Place paprika in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, salt, and pepper to paprika mixture in bowl; whisk to blend. Stir in garlic then chicken. Cover and chill at least 1 hour. Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional paprika if needed. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.
I made this on a grill pan heated to medium high on my cooktop and skipped the skewers. It worked quite well though it does have to be done in batches and it is smokey so it helps to have a good fan over the cooktop.
This entry was originally posted here and has
comments. Comment here or there.