STRAWBERRY PEACH SMOOTHY
2 cups peaches, peeled
1 generous cup frozen strawberries
1 ripe banana
1 tablespoon honey
1 tablespoon chia seeds or ground flax
1/2 cup milk, almond milk, coconut milk or soy milk
Add peaches, strawberries, banana, honey and milk to a blender. Blend until all chunks have been broken down and the smoothie is one uniform consistency. Pour into freezer containers and freeze.
Remove from freezer at least 4 hours before serving if storing in an insulated lunch bag. If setting on the counter to thaw, remove 1-2 hours before serving. Mix it up before digging in.
Makes 3 1-cup servings.
| OVEN BAKED NAAN |
Start by sprinkling yeast over warm water and letting it sit.
While the yeast is hanging out, whisk together flour, sugar, salt and baking powder. I used an unbleached all-purpose wheat blend here.
Add in the oil and the yogurt
Using your hand, mix until crumbly. Stir the yeast and water and then pour into the flour. Mix until a dough forms.
Knead the ball of dough until it is smooth. It doesn’t have to be perfect, though. Place in the bowl, cover and let it rise for 3-4 hours.
Once the dough has risen, it’s time to bake. Knead it slightly to form a ball again. At this point you can wrap the dough and store in the fridge for a day until you’re ready to bake, or you could wrap half if you wanted to bake it two days in a row.
To bake, you want to preheat the oven with a baking stone. I just used my round pizza stone, but you can also use a large rectangle, making sure you have an inch clearance around all sides of the stone to the oven wall. The preheated stone mimics the traditional cylindrical tandoor oven. It’s not perfect, but it works well, and the naan bakes fast once it is nice and hot.
Separate your dough ball into 4-5 dough balls. Dip these into flour.
Roll the flour-dipped balls out into ovals. Dip your hands in water and then pick each circle up with wet hands, lightly wetting each side of the dough before laying it on the preheated stone. Bake for 4 minutes or until dough is turning golden brown on top.
After baking, naan can be brushed with clarified butter. I tend to only brush the naan that I’m serving and eating immediately, as leftover naan saves better without the butter.
3/4 cup warm water (110° F)
1 teaspoon active dry yeast
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon sea salt
1 pinch baking powder
2 tablespoons canola or olive oil
2 1/2 tablespoons plain Greek-style yogurt
1/4 cup extra flour for rolling
2 tablespoons clarified butter
In a small bowl, add water and sprinkle yeast over the top. Allow to sit for 10 minutes until frothy. While the yeast is sitting, mix together flour, sugar, salt and baking powder in a large bowl. Add in oil and yogurt and mix until crumbly. Stir the water and yeast and then add to the flour mixture, mixing until a ball of dough forms. Knead with floured hands until the dough is smooth. Place the dough back in the bowl, cover and let rise in a warm place for 3 to 4 hours.
Once the dough has risen, preheat oven to 500° F with a baking stone in the oven. Flip onto a lightly floured surface and knead for a few minutes until easy to handle. Break into 4-5 equal-sized balls. Dip each ball into a small amount of flour. Roll into an oval shape approximately 1/4″ thick. Once the oven and stone are preheated, dip hands in water and wet each piece of dough slightly before placing it on the stone. Bake at 500° F for 4-5 minutes until top is golden brown and bubbly. Remove from the stone and brush with clarified butter. Serve.
Makes 4-5 pieces.
A few tips :
- Don’t flip the dough when you’re rolling it out. One dip in flour and then roll. Too much flour does not equal success.
- Preheat the oven 30 minutes before rolling out the dough so the stone is nice and hot.
- In between baking naan, allow the oven to reheat for 3-4 minutes so that the stone is again nice and hot.
Enjoy !!
photo courtesy : food for my family
