Well last year I was in Mauritius and had the opportunity to experience Ramadhan and Eid there with my in laws. It was awesome considering issues we had before. But Alhamdulillah it turned to be a superb holiday. So this year since Ramadhan is peeking at us, I decided to test out a recipe which usually being served for iftar there. Traditionally, for iftar we break the fast by eating dates and water followed by a complete meal. In Mauritius, it is customary to have samoosas, gateau sale (salty fried cakes) along with alouda (rose milk with agar, similar like bandung with jelly inside).And yes another food that is significant to Mauritius is their naan bread. Usually store bought but I stumbled upon this recipe and decided to give it a try. Now am anxious waiting for Mr. S to come home and taste it.
Ingredients:
250 g all purpose flour
2 tbs butter
1/2 packet instant yeast (standard one package is around 2 1/4 tsp)
1 tbs vegetable oil
1/2 cup lukewarm water
1 tbs granulated sugar
1/2 tsp salt
1/2 tsp ground cumin (heat it up in a pan on low heat to break the aroma and grind)
2 tbs milk (for glazing)
Method:
- Sift flour into mixing bowl and add all the dry ingredients too. Make a well in the center.
- Gradually add water to the dry ingredients and mix well forming a dough.
- Add butter and mix it well with your hands. Add the oil and knead until fats are well incorporated into the dough.
- Continue kneading until the dough is firm and elastic. You will see the dough stops sticking to the sides of the bowl. Add extra flour if needed.
- Dust your work surface lightly with flour and knead your dough for at least 10 minutes.
- Return the dough to bowl and cover with damp cloth. leave to proof for at least 1 hour or till it doubled in volume.
- Divide dough into 100 g portions. Flatten it slightly and shape into spirals. Dust lightly with flour.
- Line baking sheets on your tray. Place spiral 3-4 cm apart and allow for second proofing for about 20 minutes.
- Brush on milk and bake for 15-20 minutes at 200°c. Cool completely on a wire rack.
p/s: I will post the recipes for previous baking later on. Sorry about that.
