Loaves of bread and all about how it’s made!

Breads

We are eager to bring you the exotic Indian Naan recipe at Zaitoon House. Your very own Zaitoon House serves several types of bread made from whole wheat and all-purpose flour. Being experienced in the authentic style of cooking for 20 years, Chef Ruqsana bags the credit as a perfectionist by all means. 

You will come across many styles of bread relished with curries, here in Chicago it’s a boon as you can have the most traditional South Asian style bread at Zaitoon. 

We are very excited to share with you this amazing recipe of bread, you can find naan and other flatbread. Naan is something which has a great value for weddings and cultural ceremonies, whereas Chapati and Paratha are the ones you shall see in an everyday Indian meal, which is made out of whole wheat. 

Like most bread, naan too is made with basic ingredients like flour, water/milk, and sugar. We tend to add some yogurt to keep it soft and nice. Everyone’s favorite Garlic naan is another variant its dough has a simple touch of garlic, brushed with butter along with the wellness of Cilantro. The basic difference here between naan and chapatti is that naan is made out of Maida or refined all-purpose flour whilst Chapati- flatbread comes out from whole wheat flour. 

Every bread made at Zaitoon House is unique in make and taste, below given are some of the varieties: 

  • Tandoori naan(plain) 

Tandoori naan as the name suggests is made in Tandoor or clay ovens, this ensures proper cooking inside and out, for the bread to be perfectly cooked and raised with brown spots.

Tandoori naan is made from a plain dough of all-purpose flour, which is unleavened, well kneaded and rolled out. Flatbread is heated in a clay oven and left to be perfectly cooked. You can also try making this in an oven, grease a baking tray, and arrange the (naan) in a single layer.

Apply some unsalted butter on top and then bake at 900 F, for about 3-4 minutes till you see brown spots appearing on top. This can be best served with vegetarian curries like paneer butter masala, daal, aloo gobi; and non-vegetarian on trays like korma, butter chicken, etc. 

  • Paratha

Paratha is the most popular unleavened flatbread native to the Indian subcontinent, it makes the staple food for breakfasts and lunches with dollops of oil and butter on it.

There is a traditional technique to make paratha with layers, where it is folded back and forth before rolling into a flatbread. Another method is to cut out a circle from the dough along its radius, oiling it, followed by rolling on all the sides for a perfect circular shape.

Unlike puff pastry or croissants, parathas are not to be subjected to the whims of temperature or yeast. Softened ghee is spread on top, and the dough is then rolled up to quickly create layers. The rolled-out bread is then cooked on a griddle to make the final, scrumptious flaky flatbread.

Thus, the result is a perfect accompaniment to an Indian meal or the best way to start your Sunday. 

You can enjoy buttery flatbread at Zaitoon with fried eggs, omelet, mutton and chicken curries, and much more. This flatbread stands out to be a healthy option as it can be also eaten by stuffing with different varieties of grated veggies and cheese. 

  • Chapati

This Chapati is a type of flatbread made from whole wheat flour and water. Cleared unsalted butter and salt may or may not be added to the dough.

The whole wheat flour which is used in making these Indian bread is hard to semi-hard in texture. The dough has to be kneaded well to get a pliable and soft consistency, followed by making small balls with your palm with some oil. The balls are then rolled out in a circular shape which is perfectly round after frequent practice.

Chapati can be served hot with a veggie dish like aloo gobi, aloo matar, bhindi masala, daal, or with non-vegetarian on trays like kheema, butter chicken. As the Chapatis are made from whole wheat flour they are healthy and easy to digest. 

  • Garlic naan

Garlic naan bread is Indian leavened flatbread made with wheat flour and spiced up with garlic and herbs.

This naan bears some similarities to pita bread however, naan uses milk and yogurt in the dough, which makes it softer than pita. Slathered in a garlicky melted butter mixture, it’s one of the favorite parts of Indian cuisine.

The flour is mixed with all ingredients and later roasted with adding chopped fresh garlic. The dough requires a stand by time for settling and become softer in texture. After settling time, make small balls with the help of oil to prevent the dough from sticking on the hands.

Add chopped garlic, nigella seeds, and cilantro after rolling the balls in an oval shape. For cooking the garlic naan in the oven – one can pre-heat the oven to 500 F degrees. Arrange rolled out naan on a baking tray and then bake for 4-5 minutes or until golden brown. Remove naan from oven and apply the mixture of garlic butter.

Garlic naan tastes best at Zaitoon House and can be relished with vegetarian and non- vegetarian cuisine

  • Onion Kulcha Spicy

Whole Wheat Onion Kulcha Recipe is a simple traditional recipe, garnished and flavored with delicious onion and mint stuffing. The Onion Kulcha’s are a common street food of Northern India and generally served with butter and creamy gravies.

At Zaitoon House Kulchas are most often made with Maida (all-purpose flour), the specialty of this recipe is that it is made over the hot skillet or a pan. But it can be also done if you have Coal Grill or Oven.

The preparation goes with making a soft fluffy dough, followed by making small balls and adding the filling of freshly chopped onions. Roll out the balls to make the flat Kulchas and heat over the hot skillet from both the sides by flipping till a beautiful golden brown texture is seen. Enjoy the Kulchas with Chana masala, mix vegetables, and non-vegetarian curries. 

  • Butter naan

Butter naan uses simple ingredients and can be relished with curries, the soft texture which is accompanied by butter adds on a great value for the meal. Be it vegetarian curries or non-vegetarian delicacies.

Making Butter naan is very easy and goes well with an all-purpose flour mixture that has warm milk, water, and yogurt. The dough is kneaded perfectly by mixing all ingredients, it is well ensured to avoid the lumps while mixing.

Once the dough is softer small quantities are rolled out into circular or oval shape, followed by tossing the rolled out naan on a hot pan and applying butter on top evenly. The buttery, flaky, and tender golden brown naan at Zaitoon House is best suited to be enjoyed with all types of curries. 

Bread form the regular part of cuisine be it a lunch or dinner, Zaitoon House welcomes you to check out our famous breads and tasty finger-licking curries here at Chicago. We are very sure once you taste naans and curries here you shall end up being a huge fan! So the wait is over the best South-Asian cuisine is waiting for you at your very own Zaitoon House. 

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