ETHNIC BREAD RECIPES
NAAN BREAD (Makes 4)
200g (8 oz) Gluten Free Flour
1 tsp dried yeast or ¼ oz fresh yeast
1½ tsp sugar
3½ fl oz hand hot milk
¼ tsp salt
½ tsp gluten free baking powder
½ egg beaten
1 tbsp oil
2 tbsp yoghurt
Dissolve the yeast and the sugar in the milk and leave in a warm place for 10 minutes until frothy.
Sieve together the flour, baking powder, and salt.
Add the yeast mixture, oil and yoghurt and mix to a soft dough. Place in a greased plastic bag and leave in a warm place for 45-60 minutes.
Dust a surface with gluten free flour and kneed the dough for 1 minute.
Divide into 4 pieces shape in to ovals and cook under preheated grill for 2-3 minutes.
CHAPPATIS (Makes 6)
100g (4 oz) Gluten Free Flour
Pinch of salt
Water
Vegetable oil
Sieve flour and salt and add enough water to make soft dough.
Knead until the dough is no longer sticky.
Shape into 6 small balls and roll on to a flat surface dusted with gluten free flour.
Heat a heavy based frying pan or griddle and cook chappatis for 1 minute each side.
Brush with vegetable oil.
ARAB REFERS TO A MIXED ETHNIC GROUP MADE UP
ATTACHEMENT 2 INTERETHNIC CONFLICTS IN KAZAKHSTAN BETWEEN 2006 AND
“ETHNIC DOMINATION AND RECONCILIATION IN MULTIETHNIC SOCIETIES AN ALTERNATIVE
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