Naan

AP Flour - 2 cup + for dusting

Yeast - 1 tsp.

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Sugar - 2 tsp

Salt

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Milk - 1/2 cup

Butter

In a food processor add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the Dough with damp cloth and let rest for about 4 hours.

Have two bowls on your counter, one with extra AP Flour for dusting, and one with Water.

Divide the dough into 6 equal balls and lightly roll each ball in AP Flour to keep them from sticking to each other. Roll the Dough into desired shape. Repeat with rest of the Dough.

Warm a cast-iron skillet over high heat. Make sure you have a lid, large enough to fit the skillet.

Dampen one side of the Naan with Water and gently place the moist side on hot skillet. Cover the skillet with the lid. The dough will start to bubble. After about 1 minute, flip the Naan. It should be blistered and somewhat blackened, that's typical of traditional Naan. Cook the other side for about 30 seconds to 1 minute. Remove the Naan from skillet and smear with Butter.

Repeat with rest of the Naans.

Wrap the Naan in foil or place in an insulated container until ready to serve.

Variations:

Garnish the Naans with minced Garlic and Cilantro to make Garlic Naan.

Garnish the Naans with grated regular or Candied Ginger and Honey to make Honey Ginger Naan.

Garnish the Naans with minced Garlic, Cilantro and crumbled Paneer to make Paneer Naan.

Luchi Parotta

This recipe combines the flaky, multi-layered texture of a porota with the light, golden puff of a traditional Luchi.

Maida (All-Purpose Flour): 2 Cups

Salt: ½ tsp

Cooking Oil: 2 tbsp (for dough) + extra for layering and deep frying

Water: Lukewarm (as needed)

Dusting: Extra flour for rolling

In a large mixing bowl, combine 2 cups of Maida, ½ tsp salt, and 2 tbsp cooking oil. Mix thoroughly until the flour is crumbly. Gradually add lukewarm water and knead into a smooth dough that is neither too stiff nor too soft. Pro Tip: Use your knuckles to "punch down" and push the dough while kneading. Continue for 3-4 minutes until elastic. If the dough is too soft, add a bit of flour; if too firm, add a few drops of water. Coat the surface with 1 tsp of oil to prevent drying. Cover and let it rest for 45 minutes.

Shape the rested dough into a cylinder and divide it into 7 equal parts. Roll one ball into a thin Roti. Spread a thin layer of oil and sprinkle flour on top. Fold both sides inward, then fold from top to bottom to form a square shape (as shown in the video). Cover the squares and let them rest for another 5 minutes.

Dust a square piece with a little flour and gently roll it out, maintaining the square shape. Heat oil in a pan until very hot. Carefully slide the Luchi Porota into the oil. It should bubble and puff up immediately. Flip and cook both sides until they are a beautiful golden color. Drain on a paper towel to remove excess oil.

Serve hot with your favorite side dish—Suji Halwa, Chana Masala, or Chicken Curry with a squeeze of lime!

Portugese Custard Tart

2 sheets frozen puff pastry, thawed (about 17 ounces total) (such as Pepperidge Farm)

1 3/4 cups whole milk

2 tablespoons unsalted butter, plus more for greasing

1 cinnamon stick

1 3-inch strip of lemon peel

1 cup granulated sugar

2 1/2 tablespoons cornstarch

2 tablespoons all-purpose flour

4 large egg yolks

Preheat oven to 500°F. Lightly grease a 12-cup muffin pan with butter. Stack both sheets of pastry on top of each other, then roll into a tight log from one end. Cut the log into 12 (about 1/2-inch-thick) slices. Dip fingertips in water; press the center of each slice down with your fingertips to flatten it. Dip thumbs in water, and gently stretch and pull pastry to form a 3-inch wide shallow bowl. Press each pastry bowl into the bottom and up the sides of each muffin cup extending the edges about 1/4-inch above the top of pan. Leave at room temperature until ready to bake.

Place milk, butter, cinnamon stick, and lemon peel in a medium saucepan over medium.

While milk mixture heats, whisk together sugar, cornstarch, and flour in a medium bowl until combined. Place egg yolks in a large bowl, and whisk until smooth.

When the milk mixture is just beginning to boil, use a slotted spoon to remove and discard the cinnamon and lemon peel. Whisk in the flour mixture, whisking constantly, until thickened but not boiling, about 1 minute. Remove from heat. Gradually add milk-flour mixture to the egg yolks, whisking constantly, until well combined. Strain through a sieve into a heatproof measuring cup with spout.

Divide custard evenly among prepared pastry in muffin cups (about 3 tablespoons per cup).

Bake in preheated oven until dough is golden and the filling is puffed, about 12 minutes. Without removing pastries from oven, increase oven temperature to broil. Broil until filling is browned in spots, 2 to 3 minutes. Remove from oven, let cool slightly, about 5 minutes. Remove from pan; cool completely on a wire rack.