VINNIGE NAANBROOD


VINNIGE NAANBROOD
1 Koppie jogurt vir elke 2 koppies koekmeel.
Meng alles saam en knie deur tot dit nie meer aan jou hande vas sit nie. Verdeel die deeg inballe en sny elke bal in 4.
Rol uit en braai dit in ‘n baie warm ysterpan tot mooi bruin aan albei kante. Smeer gesmelte knoffel botter oor en sprinkel met knoffel en kruie.
Nota: Ek het die pan eers warm gemaak na die Naan uit gerol was, dit gee genoeg tyd om die deeg bietjie te laat rus.
Resep geplaas deur Elmarie Petzer
Foto: Elmarie Petzer




MAKLIKE EN HEERLIKE ROOTIE


MAKLIKE EN HEERLIKE ROOTIE
Miskien issit al oppie blog maar die is ‘n heerlike rootie resep uit pnp se kook en kuier boek.
Ek het van gistraant se oorskiet poikie op so ‘n oorskiet rootie geskep saam met ‘n bietjie plein jogurt en was nóg lekkerder as gisteraand.

Meng 4 koppies koekmeel en een teelepel sout in ‘n bak.
Voeg een eetlepel canola olie en een en ‘n halwe koppie water bietjies bietjies by en meng om ‘n deeg te vorm.
Knie die deeg op ‘n liggies meel bestrooide blad vir 5 tot 8 min.
Bedek met ‘n klam vadoek en laat rus vir 10 tot 15 min.

Rol die deeg uit in ‘n groot skyf van 1 mm dik (ons het dit in twee gedeel) en verf oral met sagte botter en sprinkel ‘n bietjie meel oral.
Rol die deeg op om ‘n deegwors te vorm.
Sny die wors in 12 tot 14 stukke en rol elke stuk in ‘n groot ronde skyf van 2 mm dik en herhaal die vorige twee stappe.
Vorm dan ‘n S met die gerolde wors en vou die boonste helfte oor die onderste helfte soos ‘n spiraal vormig.
Strooi ‘n bietjie meel oor en druk liggies plat en rol weer uit in ‘n sirkelvorm tot 2 mm dik.
Plaas eenkant tot gebak word.
Verf elke kant van die rootie met canola olie en bak in ‘n warm pan vir 45 sek tot 1 minuut aan elke kant tot mooi goudbruin.
Resep geplaas deur Gideon Louw
Foto:  Gideon Louw




MALABAR PATHIRI


MALABAR PATHIRI
1 cup water
salt for taste
1 tsp oil
1 cup rice flour

Take a pan and boil the water.
Add salt and oil stir nicely.
Then add the rice flour, stir nice, make sure there are no lumps. It will become like a dough.
Remove from flame. Cover and leave for 5 min, then make 6 small balls roll into chapati and cook on a flat pan.
Photo and recipe: Ena Pareekh




NAAN


NAAN
4 cups of selfraising flour
3 cups of plain yoghurt

Mix with a spoon first.
Dust top with flour and knead it a bit.
Don’t over work.
Let it rest in the fridge for a while. (you don’t have to though)
It’s just a bit easier to work with.
Make balls, and roll out.
Fry in a pre-heated dry pan.
Dry pan fry.
Rub with garlic and olive oil.
Recipe and foto: Jesicha Abrahams




ROSEMARY FLAT BREAD


ROSEMARY FLAT BREAD
Daleen Fratter, hier is die beste flatbread resep wat ek nog ooit geëet het. Onderaan is die email van die chef: Rosemary flatbread – bron Alastair McLeod

675 g plain flour (± 5 cups)
135 ml olive oil
315 ml lukewarm water
12 g dry yeast (or 24 g fresh)
2 pinch salt
¼ cup chopped rosemary leaves
salt flakes

Mix yeast and water then wrap with cling film allow to ferment for 10 mins. Then add oil, rosemary, flour and salt, mix till elastic form dough and cover again to allow rising for 30 mins. Divide into 25 g lots and feed through pasta machine as thin as you are able to. It is ok if there are a few holes, adds character. Add to pan with baking paper to prevent sticking. Sprinkle with little salt. Bake immediately at 170 ºC  for 1 one minute on one side then flip and bake for another 3 to 4 mins until light golden crisp colour. (Not my picture, will add a “fresh” pic when I make it again.)

Chef’s note to me:
Dear Ms de Jager,
I am thrilled that we could provide you with such a memorable Christmas.
I think Mark Twain wrote that you can survive for up to six weeks on a single compliment. If that’s the case, we’ll see you again in mid February!
Best regards
Alastair McLeod

P.S. Here’s our recipe for the flatbread that you enjoyed x
Photo and recipe posted by Kiti Citi




FATIMA’S FLAKY ROTI


FATIMA’S FLAKY ROTI
6 cups of cake flour
1 tablespoon of salt
2 -3 tablespoons sunflower oil
2 cups of warm tap water
150 grams of butter

In a large bowl, mix together all the ingredients, except the butter, until a soft dough is formed, if too sticky just add a little more flour, about 2-3 tbsp. Knead for a minute.
Next, take bits of the dough to form a small balls and roll each one out on a lightly oiled surface to form a round big disc.
Spread a thin layer of butter on the discs, roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other. Cover with cling wrap and place the roti in the freezer for 30 minutes or in the fridge for a few hours .
Roll out each roti the size of a dinner plate again and fry in a hot frying pan until its golden and then turn over onto the other side (around 50 seconds on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
Roll out the roti dough as thin as possible and always oil work surface with a tiny bit of vegetable oil.
Butter is room temperature, this ensures a very light, fluffy and crispy roti .
Do not oil your pan when frying this roti . Do not use a small pan to fry roti . I use an electric frying pan or a very large non stick roti or normal pan .
Recipe : Cape Malay Cooking with Fatima Sydow
Photo : Petro Borchard
Comment : Ek het gister die eerste keer Roti gemaak saam met ‘n lekker kerrie. Resep is van Fatima Sydow van die TV program Kaap Kerrie + Koesisters. Ek was bietjie te ordentlik met die botter, sal volgende keer dikker oorsmeer en sal bietjie meer sout gebruik. Erg lekker




LAMB CURRY MASALA WITH CHAPATI BREAD


LAMB CURRY MASALA WITH CHAPATI BREAD
2 onions
4 medium tomatoes
800 – 1000 g lamb meat of choice
1 tsp nutmeg
1 tsp cinnamon
2 tsp Kasumir hot curry powder
2 tsp mixed Masala powder
1 tsp smoked Spanish paprika
1 tsp hyme
1/2 tsp cumin ground
1 tsp Portuguese peri peri
ground black pepper
Hawaiin black salt

Brown meat in some olive oil with all spices.
Dice tomatoes and onions and add to meat.
Simmer while stirring continuously until tomato feels like sticking to pot.
Add 2 cups of water and simmer with lid until water is almost evaporated.
Repeat the water step until meat is melting soft. You should be left with a thickish curry Masala sauce with the meat.

Chapati bread:
3 cups flour
1 tsp salted butter
1.5 tsp salt
1 cup warm water (45-50 degrees)
1 cup finely grated mature cheddar cheese

Mix all dry ingredients.
Add water and butter together and add to dry ingredients.
Add cheese.
Work the dough till it becomes elastic.
Make balls of dough about 3 x 3 cm.
On a floured surface roll the balls until very thin, 2 mm is perfect.
Heat a skillet or non stick pan on medium heat and cook rolled out dough until crispy. Bubbles should start to form on dough while cooking.
Recipe posted by Werner Pretorius
Photo: Werner Pretorius




ROOTI BY KYLIE


ROOTI BY KYLIE
4 cups cake flour
1 tsp salt
4 tbsp cooking oil
2 cups boiling water

Add the flour and salt in a large mixing bowl. Make a well in the centre and pour in the oil and the boiling water. Mix with a wooden spoon until combined and mixed through.
Divide the dough into 12 even pieces. Heat a flat heavy based saucepan over medium to high heat. Roll the dough one at a time into circles on a lightly oiled surface. Fry the rotis 1- 2 minutes on each side.
Kylie Brown say: Hey omw thanks that isn’t just a easy recipe but it’s superb. Thanks a lot, will remember it for a life time, that’s how easy and delish it is, thumbs up!! Yummy with chicken curry!
Recipe: Elena Kaminaridou Prins
Foto: Kylie Brown




CARIEMA SE ROTI’S


CARIEMA SE ROTI’S
Vir die ghee:
150 g botter
¾ koppie kookolie

Vir die deeg:
3 koppie koekmeel
½ koppie bruismeel
1 teelepel sout
3 eetlepels botter, kamertemperatuur
1 koppie kookwater

Berei ghee voor:
Smelt botter in mikrogolfoond en roer olie by. Hou eenkant
Berei deeg voor:
Plaas koek- en bruismeel, sout, botter en kookwater in ‘n mengbak en roer deur met handvatsel van ‘n houtlepel.
Gebruik nou jou hande en meng en knie tot deeg vorm. Dit sal redelik klewerig wees. Jy kan altyd meer meel bygooi.
Knie deeg tot glad en elasties.
Smeer ‘n bak met olie en plaas deegbal daarin. Bedek met kleefplastiek en laat rus vir 30 minute.
Plaas deegbal op ‘n met meel bestrooide werksoppervlak en rol in ‘n dik wors. Verdeel in 8 ewe groot stukke.
Smeer olie aan jou hande en vorm elke stuk sodat dit in ‘n balletjie vorm. Smeer liggies ghee oor om te verhoed dat dit uitdroog.
Rol elke balletjie met ‘n rolstok in ‘n sirkel so dun moontlik uit. Smeer rojaal met ghee sodat die hele sirkel bedek is.
Rol deegsirkel op in ‘n lang tou. Rek die tou uit terwyk dit op die werksoppervlak geslaan word sodat dit lank en rekbaar word.
Rol nou die twee punte na mekaar toe, een punt kloksgewys en die ander punt antikloksgewys om ‘n “S” te vorm. Plaas die een helfte bo-op die ander helfte. Dit lyk nou soos ‘n spiraalvormige roti-bal. Herhaal met die res. Plaas roti-balle vir 1 uur in die yskas.
Verhit groot swaarboompan op medium hitte.
Rol roti-bal uit tot die grootte van ‘n eetbord. Smeer met ghee en plaas in warm pan ghee kant na onder. Smeer ghee aan bokant en draai roti na 2 – 3 minute om. Herhaal sonder om weer ghee te smeer tot roti goudbruin bak met donker kolle op.
Plaas gaar roti op ‘n bord en frommel effens op. Dit maak dit “flakey”. Herhaal tot al die roti-balle gebak is.
Resep en foto: Pieter Opperman




ROTI


ROTI
2 cups cake flour
2 tbsp butter
1 tbsp oil
1 teaspoon salt
1 cup boiling water

With a spoon mix all together and when cool enough to touch knead into a dough. Roll out on a lightly floured surface and lightly sprinkle with flour. Roll into a swiss roll and cut into 8 even pieces. Form into a ball and roll out and dry fry in a pan till lightly speckled both sides.
Recipe Faye Abrahams