Naan Recipe No Yeast - Testing

https://spicecravings.com/naan-recipe-no-yeast#recipe

1 - I did not use a mixer but did it by hand. I don't know if that is why I found the naan that I made to be touch and too dense? I may have to buy some to refamiliarize myself with the texture I'm looking for. I may be confusing the amazing aloo-naan we used to get in Vancouver at that place on Davey street (is it even still there?!?)

2 cups all purpose flour see notes for substitutions

1 teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon sugar

¾ teaspoon salt

1 tablespoon + 1 teaspoon olive oil

¼ cup plain yogurt use cashew yogurt for vegan naan

¼ cup water add more as needed

Topping For Butter Naan

2 tablespoons butter

Topping For Garlic Naan

2 tablespoons butter

3-4 cloves garlic, finely chopped

3-4 tablespoons chopped cilantro

1-2 teaspoons nigella seeds (kalongi) see notes for substitute

1. Combine flour, baking powder, baking soda, sugar and salt to the stand mixer. Using the dough hook, mix the ingredients for 30 seconds on low speed. Alternatively, add the ingredients to a large bowl and mix well.
2. Add 1 tablespoon of oil and all of the yogurt, and mix into the flour. Add ¼ cup water and start kneading on low speed, scraping the sides of the bowl. Add more water if needed, a tablespoon at a time. Knead for 2-3 minutes until you get a soft and stretchy dough.
3. Add the remaining 1 teaspoon of oil and knead for another 30 seconds. If the dough looks sticky, add a teaspoon or two of flour.
4. To rest and proof the dough, add it to the Instant Pot steel insert and set the yogurt mode for 30 minutes and cover with a glass lid. Or, you can simply cover the mixing bowl with a damp kitchen towel and set aside in a warm corner for 1 hour.
5. Dust your hands with flour and transfer the dough onto a flat surface. Using a bench scraper or a chef's knife, divide the dough into 6 equal parts for large-sized naans or 8 equal parts for medium. Roll each dough ball in your palms to make a smooth ball.
6. Using a rolling pin, apply gentle pressure and roll each dough ball into a large oval shape, about 8-inches long and ¼-inch thick, using as little flour as possible. If using nigella seeds, spread a few on top and roll once more to press them into the naan.
7. Heat a non-stick skillet on medium-high heat. When hot, using a pastry brush, spread some water in the pan. Place the naan, topping side up, and let it cook till large bubbles start to form (about 1 - 1½ minutes).
8. Flip the naan and cook on the other side for another 1 - 1½ minutes. Remove naan and brush with some melted butter or oil. Enjoy warm with your favorite Indian curry.

Alternative Method: Baked Naan

Preheat the oven to 500 degrees F. Prepare the naan as per instructions.

Arrange the prepared naan on two parchment-lined baking sheets and bake for 4-5 minutes, or until golden brown. To create a tandoor-like chaat, place each baking sheet under the broiler for 1-2 minutes.

Remove from the oven and immediately brush with butter, garlic topping and cilantro, depending on our preference.

Roasted Veg and Hummus Tart - Untested

https://wallflowerkitchen.com/mediterranean-hummus-tart-vegan/#mv-creation-261-jtr

2 tbsp olive oil

2 medium bell peppers, sliced

1 zucchini, sliced (9oz/250g)

1 medium red onion, sliced into wedges

Approx 10 baby tomatoes, whole or halved

Salt and pepper, to taste

1 sheet of puff pastry, room temperature

1 tbsp chopped basil

1 x 300 g / 10 oz pot of hummus

Fresh basil, torn (optional)

1. Preheat oven to 220C / 430F.
2. Drizzle the oil over the vegetables in a medium roasting tray. Season with salt and pepper, to taste. Roast for 20-25 minutes.
3. Meanwhile, prepare the puff pastry sheet. You can either make one large tart or two smaller ones. To make two, simply slice the sheet in half widthways. You may need to trim it a little to fit onto a baking sheet.
4. Score a 3cm border around the sheet and prick the middle with a fork a few times to stop it puffing up too much. Bake for 15-20 minutes (or according to the packet's instructions).
5. Once the puff pastry is cooked, remove from the oven and allow it to cool completely before using to allow the crust to set.
6. Top the cooled crust with the hummus, using as much or as little as you like. Then top with the roast vegetables.
7. Scatter over some fresh basil (optional) and enjoy! Delicious served both hot and cold.

Tarragon Ice Cream - Untested

https://www.olivemagazine.com/recipes/baking-and-desserts/tarragon-ice-cream/

200ml whole milk

400ml double cream

6 egg yolks

150g caster sugar

40g tarragon

1. Gently heat the milk and cream in a pan over a low heat, stirring every now and again, until nearly simmering. Meanwhile, put the egg yolks into a bowl with the sugar and whisk briefly until slightly lightened.
2. Pour over a little of the hot creamy milk and whisk to combine, then add the rest in a slow, steady stream while whisking. Pour everything back into the pan and cook very gently while scraping the bottom of the pan with a spatula, for 10-15 minutes, stirring all the time, until the custard thickens and coats the back of a spoon.
3. Put the tarragon into a blender and set a fine sieve over a bowl or container. Pour the custard into the blender and whizz until smooth and bright green. Pour into the container through the sieve. Leave to cool at room temperature, then pour into an ice cream maker and churn until frozen, then freeze completely.