Roti Naan ( Naan Bread) is an Indian flatbread. It is a popular bread in Indian restaurants. Traditionally, this bread is cooked in a tandoor which is a hot clay oven. My boys love roti naan, especially the garlic and cumin roti naan with shredded cheese in it. You can make it with egg or without egg if someone is allergic to eggs. Here is a recipe for it.
Ingredients:
3 cloves of crushed garlic
1 tbsp of ground cumin
300g water
450g of baker’s flour. I use Wallaby Baker’s Flour.
I bought a pyrolytic Miele oven that has a self-cleaning mode. It can be heated up to a very high temperature to incinerate any food residue in the interior of the oven wall into ash which can be wiped away after the oven has cooled down. Yes, a pyrolytic oven is definitely more expensive than a non-pyrolytic oven but it saves me time and stress cleaning a dirty oven.
If you have the time to prepare a great delicious breakfast, you should try making Spanish French toast in a thermomix. Everyone is your family will ask for more of it after eating the first piece of Spanish French toast. It takes about an hour to prepare but it is worth the effort because it is really yummy.
Ingredients:
1 litre of fresh milk
120g sugar
1 tablespoon of lemon zest
2 teaspoon of cinnamon
2 eggs
A thick French bread
Methods:
Place milk, sugar, lemon zest and cinnamon into mixing bowl and cook for 15 minutes at 90 degrees Celcius at reverse speed 1.
Once the milk mixture is cooked, set them aside to let it cool down.
When it is lukewarm soak the French bread into the milk mixture.
Place the 2 eggs into the mixing bowl, and mix them at 10 seconds for 7 seconds. Pour this eggs mixture into a bowl and set it aside.
Then pick up the soaked French bread and dunk it into the egg mixture. Next, wrap the French Bread in a cling wrap. Repeat this procedure for each of the French Bread.
After that, place all the wrapped French Bread into the Varoma to steam for 25 minutes at Varoma speed 1. Don’t forget to pour 500g of water into the mixing bowl for the steaming process.
While the French bread is steaming, preheat the oven to 250 degrees Celcius.
If you want it to be even sweeter, after the steaming process, unwrap the French bread and sprinkle it with cinnamon sugar and bake it for 3 to 5 minutes.
VaromaThermomix TM31 with a Varoma on top for steaming
