Ethnic Bread Class Recipes

Here are 2 of the Ethnic Bread Class Recipes:
  Naan 
Ethnic Group:  India
 1 3/4 c flour (we used organic white flour as this is the flour of choice in Indian restaurants, but of course you can use your freshly ground flour in place of)
2 t sugar
1/2 t salt
1/2 t. baking powder
1/2 c. (or more) milk
2 T coconut oil (warmed slightly to make liquid)
1 T butter, melted for brushing
Stir all dry ingredients together, set aside. Mix together the milk and oil. Knead all together in Bosch for several min.,adding a little more flour if necessary to make a soft, smooth dough. Place in oiled bowl, cover w/damp dish towel and let rise for 1 hour.  When risen, punch down and form into five balls. Preheat the Broiler to High and put a heavy baking sheet on upper shelf. Meanwhile, start to roll out the dough into a teardrop or oval shape, then gently prick all over with a fork. Sprinkle toppings (sesame seeds, poppy seeds, chopped garlic, fresh cilantro, sunflower/pumpkin seeds) and press into dough. Place the naans on the hot baking sheet and broil for 1-2 min. or until there are brown spots on the surface. (WATCH so they don't burn) Brush with butter and serve hot..

INGERA
Ethnic Group: Ethiopia

Day 1 (mix together)
3 T sourdough starter
2 c teff flour
2 c water

Day 2 (add)
1/2 c teff flour
1/2 c water

Day 3 (add)
1/2 c. teff flour
1/2 c. water

By now you will have a bubbly mixture that looks and smells like sourdough.
The day of cooking your Ingera:
Use 2 c. of your starter (this should be runnier than pancake batter)
pinch of salt

 (Traditionally you would use a mitad to cook but being in America, a griddle should work in place of)
Heat a griddle to about 475. Pour the batter like a pancake and spread it very thin. Cook until the top is filled with lots of tiny holes and the bottom is brown (do NOT flip). Eat warm or let cool...