During the Ramadan period one of the most famous food In my native country the Island of Mauritius is the ultimate mauritian naan. There are so many sellers which came to sell to people from door to door, we always eat a piece of it for Imsak(sehri). Here In Europe we get large varieties of naan but not our Mauritius one, especially from where we live. This has motivated me to start making my own. Therefore, I came up with a recipe which taste much like the origin one.
375grms white bread flour
375grms plain white flour
3 tbsp active dry yeast
30ml lukewarm milk
75grms melted butter
25grms melted clarified butter(ghee)
1 tbsp sugar
1/2 tsp salt
Dry seeds to spread on top
Optional: mince meat filling for keema naan
Grated cheese for cheese naan( preferably cheddar)
1. In a large bowl combine the two flours.
2. Add In salt and sugar. Mix Well
3. Add In yeast mix well
4. Make a Well In the center, add In melted butter, ghee, egg and milk.
5. Combine everything together if you feel that some more liquid is needed then add
some warm water very little at a time, so that you do not end up with a sticky dough.
6. Transfer the dough to your counter surface and knead for a good 10-12mins
7. You should end up with a soft ball.
8. Greased a bowl and transfer The dough .
9. Cover with a clean kitchen towel allow to rest In a warm place until double In size.
10. Once double In size divide into 4 equal parts
11. Roll each one into a rectangular shape and spread some room temperature butter all over
12. Roll into a rope and make a spiral shape.
13. Note that for cheese or keema naan , once you spread the butter , sprinkle with cheese or
meat before rolling.
14. Allow to rise for further 30mins then brush with eggwash( 1 egg yolk with some milk)
sprinkle sesame seeds poppyseeds etc.
15. Bake In preheated oven 200°c for 20mins.
16. Once out of the oven brush with melted butter and serve.
A Twist on The Classic banana bread , ” banana and dates bread with hazelnut “. This bread has always been a part of our morning dishes during Ramadan . It is very easy and quick to make. Its moist and very flavourful. Note that to achieve best result always take overripe bananas. This recipe is reduced In sugar because dates and bananas are already very sweet.
250grms plain flour
1 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
125grms butter at room temperature
Some chopped hazelnut
10dates chopped into small pieces
3 riped bananas mashed
1. Preheat oven 175°c
2. In a bowl sift In flour, baking powder, baking soda and salt
3. In another bowl cream butter and sugar together until mixture whitened
3. Add In eggs and continue creaming until Well combined
4. Add In banana and dates, mix together
5. Add In flour and finally the chopped hazelnut . Mix until just combine . Do not
7. Pour In a greased tin sprinkle with some sesame seeds and bake for around 45-
Batbout is a moroccan bread which is cooked on The stove. It is very easy to prepare and there are so many different recipes out there. Some people make small batbout then opening it like a pocket and fill with any desired fillings like for example chicken , tuna fish, etc . The following recipe is a basic one. Then from this one you can makes different kind of batbout and fillings.
150grms plain flour
100grms fine semolina
1 Level tbsp dry yeast
1/4 tsp salt
1/4 tsp sugar
100grms melted butter
Lukewarm water to make a non sticky dough
1. In a bowl combine flour, semolina, salt and sugar.
2. Add In the yeast and combine
3. Add In the melted butter and mix Well
4. Now gradually add In the lukewarm water little by little until everything comes
together In a soft but non sticky dough.
5. Transfer the dough on your counter surface knead for at least 10mins.
6. Transfer back In the bowl brush the surface with some water, cover with a kitchen
towel , allow to rise In a warm place at least one hour.
7. After one hour has elapsed, spread some semolina on your counter surface. Divide
the dough into 2 balls.
8. Using a rolling pin roll dough two sides over the semolina around 1/2 inch thick.
9. Cover ans allow to rise again for at least 20mins.
10. Heat a skillet , Cook the batbout 4-5mins on each sides .
11. Serve with butter, jam, honey, etc. Or it can Also accompany your savory dishes.
This recipe is the Turkish easter bread , it’s my way of doing it since I have brought some changes to it. Like for example many original recipe calls for ground mahlep or mahlepi but here Ive used dry fruits peel and black currants. The rest is mostly The same. Its so delicious fills your home with delicious aroma.
250grms sifted all purpose flour
1 packet of instant dry yeast
50grms melted butter
1 egg+ 1 yolk for glazing
2 tbsp dry fruits peels and black currants
2 tbsp milk powder( optional)
1/2 cup lukewarm milk
1/4 cup sugar.
1. In a large bowl add milk sprinkle yeast over with some sugar allow to sit for 2-3mins
2. Add The rest of Ingredients.
3. Mix everything together to form a very soft dough, If you find that the mixture is not coming together then add a little bit of lukewarm milk.
4. Knead the dough for 3-5mins.
5. Put back into the bowl allow brush with some oil. Cover and allow to rise in a warm place for one hour or until double in size.
6. Transfer to your counter surface. Cut dough into 3 parts.
7. Roll into 3 strings Seal the top together and braid the strings, then Seal the end.
8. Transfer to your baking tray line up with parchment paper
9. Allow to proof for another 45mins
10. In the meantime preheat oven 180°C /350°F
11. Once dough has risen brush with the egg yolk
12. Bake for 20-25mins
13. Once removed from the oven allow to cool down 20mins before slicing.
14. Serve with butter , jam or honey
15. Or drizzle some vanilla glaze.
Kebab is so good to eat but eating fast food is not a good option. They re good to taste but very unhealthy for your body. Now many people have their way of preparing their meat for kebab but today We Will be talking about the bread. Pita bread, kebab bread so many version of it. In the following recipe I am sharing a bread recipe of what I usually see in my surrounding kebab grill restaurant. Of course this is my way of making it.
yields :3 breads
250grms plain flour
1 packet of instant dry yeast
1/2 tsp sugar
1/4 tsp salt
1 tbsp olive oil
160ml lukewarm water
1. In a bowl add in half of the water, sugar and yeast. Let it stand for 5mins or until
yeast has dissolved.
2. Add in flour, olive oil salt and the rest of the water, mix until just combine then
transfer dough to your counter surface and knead for around 10mins. Please do not
add flour if the dough is a bit sticky. Kneading the dough allow gluten to develop
therefore absorbing the water.
3. After kneading transfer the dough to a non greased bowl. Put In a warm place for 1
hour or until double in size.
4. Transfer to your counter surface cut into 3 parts and shape into a rectangular form
as shown in picture. Brush with water and cover allowing to rise for another 45mins-
5. In the meantime preheat oven 200°c
6. Flip a baking sheet upside down sprinkle with flour, transfer your bread on it and
bake for 20mins, the bread should remain white, if it starts taking colourthen reduce.
the temperature to 180°c.
7. Remove from oven let cool for 15mins
8. Et voilà kebab bread ready. Here Ive used it for my homemade chicken kebab.
Homemade traditional french baguette Known in France as ” baguette tradition” it is just out of this world delicious the aroma, the texture, there are no words to describe that. Although we have many artisan baker next to us, still making my own baguettes from time to time is fun and great since homemade taste is unbeatable.
300grms white bread flour
200grms all purpose flour
2 packet instead dry yeast or 11grms (25grms fresh yeast)
1 tsp sugar
1/2 tsp salt
320ml lukewarm water.
1. In a bowl add water sugar and yeast give a quick mix then immediately add salt and
2. Transfer to the counter surface knead for only 5mins.
6. Put dough in a non greased plastic bowl cover and allow to rise for around 5hours
but most importantly deflating the dough each hour in between the 5hours with
7. After 5hours transfer the dough to your counter surface without deflating it cut into
3 or 4 equal parts depending on how big you want your baguettes to be.
8. Make each piece of dough into rectangular shape then roll from outside to inside
then roll into baguettes. Place the baguettes on a clean kitchen towel dusted with
flour. Using a sharp knife make some slits over the baguettes, if using poppyseeds
or sesame seeds then dampen the baguettes with water using a brush then press
the seeds over the baguettes. For those not using any seeds simply dust with some
9. Allow to proof for 45mins.
10. In the meantime preheat oven 200°C with a baking tray upside on Middle shelf then
an empty oven dish at the bottom of the oven.
11. After the proofing is done, remove the hot tray from the oven Line with a parchment
paper sprinkle with some flour or some find semolina then carefully transfer the
baguettes on the hot tray and put back In the oven.
12. Now for the empty dish In the bottom throw In some ice cubes to create steam.
The steam Will make the baguettes get a creamy crust and flavour. Bake for 20mins
13. Remove from the oven let the baguettes cool for 10-15mins before serving. Et voilà
la baguette est prête. Bon appétit