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THE RECIPE

INGREDIENTS

• 2 Cups White Whole Wheat Flour

• 0,5 Tsp Ground Cumin

• 0,25 Tsp Salt

• 0,75 Tsp Baking Powder

• 0,5 Tsp Baking Soda

• 0,5 Tbsp Sugar

• 0,5 Cup of Warm Milk

• 0,5 Cup of Yogurt

• 2 Cloves Garlic, Finely Minced

• Ghee or Coconut Oil

Hummus

• 2 Cups Cooked Chickpeas

• Handful of Chopped Cilantro

• 3 Tbsp Tahini Paste

• Zest and Juice of 1 Small Lemon

• Pinch of Red Pepper Flakes

• 0,5 cup Crumbled Sheep’s Milk Feta

• 1 Tbsp Extra Virgin Olive Oil

• Fresh Ground Pepper

• 1 Small Red Onion, Very Thinly Sliced

• 1 Tbsp Red Wine Vinegar

• 2 Carrots, Thinly Peeled with a Peeler

• 3 Cups Sprouts of Greens of Choice

• Extra Virgin Olive Oil

• Sriracha for Spice (optional)

DIRECTIONS

Naan Bread

1. Mix all the dry ingredients together and make a well of flour.

2. Mix milk and yogurt together, pour half of it into the well.

3. Add the liquid slowly and combine it until a soft dough is made. The dough should be soft and tender.

4. Cover with damp cloth and let it sit in a warm place for at least 2 hours.

5. Preheat a cast iron. Knead the dough a few times to work in the minced garlic. Divide the dough into six to eight pieces.

6. Roll sandwiches out thinly.

7. Brush one side with water and add it to the pan, damp side down.

8. Cook for about one minute until it browns, flip and cook the other side for another minute or two.

9. Once lightly browned, run it over an open flame on the stove to get a few char marks.

10. Brush the warm bread with a thin layer of ghee or coconut oil and a pinch of salt.

11. Repeat with remaining dough. Keep covered with a dish cloth until ready to prepare the sandwiches.

Hummus

1. Rinse and drain the chickpeas.

2. In a tabletop blender, lightly blend beans and cilantro.

3. Transfer to a mixing bowl and add the tahini, lemon juice and zest, pinch of red pepper flakes, feta, olive oil and fresh ground pepper. Stir to blend.

4. Combine the onion and vinegar in a bowl with a pinch of salt.

5. Combine all ingredients to make a sandwich.

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