Jalapeño Garlic Mint Fennel Mini "Green" Flatbread

Serene green. Only in Spring and Summer.

By Autumn there's more reds and oranges and yellows and browns around here.

By Autumn, the summer garden is spent, and if I am lucky, I might get to plant a small fall edible garden, and then wait patiently till following April when things start sprouting green again.

To savor the greenness of the season, this pillowy soft, flavorful, warm, and irresistible flatbread is packed with herbs, no added food coloring.

Since the mint is taking over a corner of the garden with its runner roots, I've been trying to use up as much of it as I can. Mint thookku is perfect to keep for a few months - especially if I can it in boiling water bath, with enough added tamarind and lemon. Dried mint leaves stored in the freezer bring that instant flash of summer during the wet and cold winter days.

I also make a paste of fresh mint, fennel, jalapeño, and garlic and store it refrigerated every week or so to add to curries and soups. And, that's how this flatbread got a boost of flavor from home garden herbs.

The basic recipe is similar to my usual naan recipe in that this flatbread uses yeast-risen dough. Rather than traditional rounds or ovals, I went with squares this time, just for fun.

These are perfect as-is at tea time or even for breakfast, but the best thing about it for me is that both the kids like it and ask for it to be packed for lunch. I can make a stack of two dozen or so quickly on a weekend and freeze it for months. The recipe here makes about 16 3x3" square flatbreads. More than enough to pack a week's lunch for both kids, with enough to spare for adults.

Ingredients

2 tsp yeast

12/3 cup unbleached all purpose flour

1/3 cup flax meal

1/2 cup mint fennel jalapeño garlic paste*

1/2 to 3/4 tsp salt

1 to 2 tablespoon olive oil

1/4 cup scalded milk

(*substitute any favorite herbs and aromatics)


Preparation

1. Knead the dough, roll it out into a large rectangle, fold in half, fold in half again and roll it out again to build layers
2. Cut into squares with a knife and cook each square much like naan

Ube Purple Yam and Chipotle Naan with Spinach Jackfruit Seed Curry

Purple yam or Ube aka 'Filipino yam' thanks to its popularity in Filipino desserts is one of those hard-to-resist produce when I come across it at the Asian stores. They are perfect as oven-baked or pan-cooked "Fries".

Since I am not fond of desserts much, Ube got incorporated into a savory dish again this time.

Chipotle in adobo sauce has a wonderful smokiness with  just the right amount of heat balanced by the vinegar and sugar in the sauce. I love to add it into many unconventional dishes. Simply grind a can of chipotle in its adobo sauce - seeds and all - into a fine paste and keep it handy in the fridge.

Cooked and mashed Ube purple yams added that touch of mild sweetness and lovely lilac color to the inside of the naan. Chipotle brought in some mild heat and ruddy shade to the outsides.

I also added some dried fenugreek leaves (methi) and minced garlic to make this a flavor-packed naan.

Naan dough started the same a usual - all purpose flour with yeast - but, I decided to add a touch of coconut flour and flax meal... and simply mix in the mashed ube and chipotle paste, salt to taste, fenugreek leaves, if using.

This time, I served it with a simple saag made with spinach and jackfruit seeds, flavored with garlic, ginger, chilies, and tomatoes.

Ingredients
1 cup cooked mashed purple yams
½ cup coconut flour
¼ cup flax meal
2 Tablespoon chipotle paste
2 Tablespoon minced garlic
2 teaspoon salt (less if preferred)
2 Tablespoon dried fenugreek leaves
2 Tablespoon olive oil
½ cup warm milk
4 teaspoon active dry yeast
½ cup warm water
3 cups all purpose flour

Preparation

1. Sprinkle the yeast in warm water and allow to bloom for a bit
2. Meanwhile, combine the dry ingredients, using only 2 of the 3 cups of all purpose flour, and stir well
3. Scald the milk, then combine it with the wet ingredients including chipotle paste and mashed ube, as well as the yeast mixture
4. Add the wet ingredients to the dry ingredients and knead to a smooth elastic dough, adding water or flour as needed to get the right soft consistency; coconut flour being high in fiber content might soak up more water, so add water accordingly
5. Ball it up and place it in bowl coated with oil, turn and coat the dough with oil, cover and set in a warm place to rise and double in volume
6. Divide the risen dough evenly into 12 balls
7. Roll each ball to quarter inch thick, fold in half once to form a semi-circle, fold in half again to a rounded triangle, and roll again to ¼ inch thick naan
8. Cook in a very hot cast-iron skillet, brush one side with water and place that side down on the hot skillet; wait till bubbles develop on the top surface
9. Flip and cook the other side till done and optionally brush with ghee if preferred

Kohlrabi Stuffed Kale and Fennel Naan with Home-garden Lemon Cucumber Raita

The unassuming basic naan recipe lends itself well to boundless additions and variations.

Much like the Mint Fennel Garlic Naan, this recipe starts out with Fennel and Kale added to the dough; but, to take it a step further, sauteed and flavored kohlrabi is stashed into the dough when making the naan.

Instead of Kohlrabi, Daikon radish or Opo squash or Chayote squash can be used.

Peel and grate the kohlrabi finely; heat a teaspoon of oil in a pan and saute the grated kohlrabi with salt and turmeric powder till cooked and fairly dry. Since this will be enclosed and folded in the dough, it cannot be runny.

Fennel and Kale being handy in the backyard garden, I went with those. I needed to find ways to use them up. But, any other herbs and greens can be used instead.

The naan dough is pretty much the same as Mint Fennel Garlic Naan, so, prepare as usual and let it rise. The only addition is grated sauteed flavored kohlrabi folded into the naan as it is rolled out for cooking.

My preferred method of making naan using gas stove:

1. Heat a cast iron skillet to high heat
2. Brush one side of the rolled out naan dough with water and place it water-side down on the hot skillet
3. Allow bubbles to form on the top surface
4. Transfer the part-cooked naan to a wire frame, flipped now so the uncooked side is down over the flame
5. Hold the naan on the wire frame directly over the flame till cooked through, shifting and moving it to cover all its surface
6. I prefer some mild charring as it adds character and flavor

Serve warm with vegetable curries,  chutney, and raita.


Here I serve it with a simple Indian chickpea curry called Cholay, and a yogurt-based raita made with home-garden lemon cucumbers.

For the Lemon Cucumber Colorful Raita:
1 Lemon cucumber,grated
½ Green apples, diced
¼ Red onions, sliced thin
Orange and Yellow Mini Peppers, chopped finely
Green Spring Onions, chopped on a bias
Thai green chilies, slit and chopped on a bias
Cilantro for garnish
Greek Yogurt

1. Cut the lemon cucumber in half and scoop out the seeds and pulp and grate finely
2. Chop some mini orange and red peppers, red onions, green apples, spring onions, and Thai green chilies if preferred
3. Combine the grated lemon cucumbers and all the finely chopped veggies, along with thick Greek yogurt and stir well; season to taste
4. Garnish with chopped cilantro

Chicken Enchilada Soup with Naan Panino

Chicken Enchilada Soup is a hearty flavorful meal in itself, but for a little something extra on cold nights, a grilled panino rounds it out well.

Panini, fresh from the grill, are quite an appetizing version of my kids' favorite grilled cheese sandwich. For the adults in the household, I make the panini with marinated eggplant, red onions, bell peppers and cheese, much like the marinated eggplant sandwich, only I just marinated it for the 30-40 minutes it takes soup to get ready.

Any bread roll or flat bread would do, but here, I use Kale-and-Cilantro Naan I had leftover from a previous meal. Kale-and-Cilantro Naan is made very much like my other naans, just had kale handy and wanted to use it up.

Fusion cuisine being my personal slant, for a bright color and rich flavor, I like to marinate the chicken pieces in Patak's™ Tandoori Masala Paste, then cook it in a combination of typical Mexican and Indian spices.

Instead of Tandoori paste, can substitute Achiote seeds (Annatto) which is traditionally used as seasoning in Yucatan and Central American dishes, and makes a nice marinade when combined with a few other spices to make a rub. The rich red color and a mild earthy flavor are its main attraction for me, much like in this Achiote Potatoes and Black-Eyed Peas recipe.

Optionally, add peas and carrots for the kids, but for an adult version, can leave it out. If preferred, mellow it out with some sour cream or yogurt when serving this spicy soup for the kids.

Ingredients
2 or 3 boneless, skinless chicken breasts cut into chunks
1 medium onion, sliced thin, or chopped fine
6-8 cloves of garlic, finely minced
optional cooked veggies: peas, carrots, black beans, corn kernels
2 Tbsp Patak's™ Tandoori Masala Paste (less if preferred)
3 Tbsp tomato paste
2 Tbsp canola oil
salt to taste

for garnish:
chopped cilantro
crisp tortilla strips

spices for the chicken enchilada soup:
1 tsp oregano powder or1 Tbsp crushed dried oregano leaves
1 Tbsp cumin powder
1 Tbsp coriander powder
1 tsp chili powder
1 Tbsp McCormick's™ Original Taco Seasoning (optional)
1 Tbsp brown sugar

Preparation

1. Combine the spice mix and keep it handy
2. Cut a tortilla into strips, spray some oil and broil in the toaster oven till crisp and keep it handy
   
3. Heat the canola oil in a pot, add the onions, garlic, some salt and stir till onions are translucent; then, add the tomato paste and sauté till it turns rich red and is aromatic
4. Add the chicken pieces, spices, enough water, cover and cook till chicken is done
5. Stir in the cooked veggies, adjust flavors if needed, garnish and serve warm

Rajma with Opo Squash-Bok Choy Naan

Rajma (raaj-maa) is a North Indian dish, which along with the Punjabi Cholay used to be my favorite side to eat with rotis and naans when I was young. Rajma is a wholesome yet simple kidney beans dish full of flavor.

Here I serve Rajma with Opo Squash and Bok Choy Naan. Now, this naan might sound a bit off-beat, but, the mild flavors of these two vegetables, with a generous portion of cilantro and mint leaves makes these quite delicious.

Simple Mint, Fennel and Garlic Naan

This Mint, Fennel and Garlic Naan recipe is similar to my stuffed naan recipe, but, rather than use the piroshky dough, this recipe has no eggs, and has a couple of ingredients that I have been incorporating into foods over the last few years - viz., flax meal and nutritional yeast.

Ground up flax seeds (flax meal) is better utilized by the body than whole flax seeds which might just pass through undigested at times. Nutritional yeast tastes good in many savory foods like mashed potatoes, macaroni and cheese, and even makes air-popped popcorn taste delicious. If buying these from bulk food stores, store in cool dry place and smell before using - flax meal can go rancid over time.

The fresh mint and fennel in the home garden was the inspiration for this dish - much like mint and fennel pesto.



Any other herb or even grated vegetables can be added to the dough to make interesting naans. Some of my staples: sprinkle some white or black sesame seeds, or some kalonji (nigella sativa), maybe some chopped spring onions, or some methi (fenugreek) leaves if handy.

If making on a weekend, I start the dough around mid-morning and let it rise till ready to make at dinner time. The mild sour smell and beautifully fluffed up dough indicates it is ready to be cooked.

These naans freeze well - place sheets of wax paper between each one, store in a zipper sealed freezer bag. Thaw in fridge overnight and warm up in toaster oven or conventional oven, or even stove-top. (Microwaving the naans don't work well for me).

Serve with Radish Greens Dal (I used radish greens from the home-garden which had to harvested anyway) and Muttar Tofu Curry (pictured);

or with Paneer Kofta Curry and Kohlrabi Dal;

or with any South Indian Koottu or Korma

maybe even some cucumber,mint, tomato, onion raita.

My gas stove and roti-wirework , with cast iron skillet come in handy to simulate the earthy texture and flavor, but, even just a cast iron skillet approximates the clay-oven-like (tandoori) finish.



Ingredients
4 tsp rapid rise yeast
3½ cups unbleached all-purpose flour
¼ cup flax meal
4 Tbsp Nutritional yeast
½ cup 110°F water
1 Tbsp brown sugar
1¼ cup warm milk (more or less)
1-2 tsp salt (depending on how salty you prefer the naan)
4-6 cloves of garlic finely minced (more if you prefer)
½ cup freshly chopped mint and fennel leaves, combined

Preparation

1. Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
2. Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume - I leave it by the heating vent or in a slightly warm oven (oven turned off, of course)
3. When ready to cook, divide into 10 or 12 balls - bigger balls makes fewer but larger naans, as expected
4. Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about ¼-inch thick and keep covered till ready to cook
5. Cooking the Naan: Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
6. Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;
7. Alternately, flip and cook on the cast iron skillet till done

The complicated description above could be quite misleading - these naans are the easiest to make and quite wholesome :)

Stuffed Naan

This stuffed naan recipe came out of leftover piroshky dough. It freezes well - I simply line some wax paper between the naans, cover with foil and store in a freezer bag. To use, I simply leave it in the fridge overnight to thaw, and warm it in the oven or toaster oven.

Ingredients:

Dough: same as in Piroshky recipe

Stuffing: sauté some carrots and peas with mild curry powder and salt, keeping it dry, and allow it to cool a bit before using with the dough. (or use any other favorite vegetables like grated daikon radish or cauliflower, or even mincemeat)

Procedure is simple: Pinch off a chunk of dough, stretch the dough a little, spoon a little of the stuffing, close and seal, shape into a ball, then carefully roll it out flat making sure the stuffing doesn't spill or leak out.

Cooking: there are probably a few different ways of cooking these naans. My preferred way is to

1. heat a pan or griddle to high temperature on my gas stove,
2. dampen a surface of the naan,
3. place it wet side down on the hot griddle and leave it till large bubbles/bumps start to form on the top surface
4. then, flip it on to a roti-contraption that my mom gave me - looks like a skeletal ping-pong bat made of wire-rack, the "bat" area being made of a wire to allow flame to come through - and cook till done

Alternately, it can be baked on a hot pizza stone in the oven, or even on a BBQ gas/charcoal grill.