Peanut Butter Banana Bread

http://www.justataste.com/peanut-butter-banana-bread-recipe/

BATOANE CU MAC

http://retetefeldefel.ro/batoane-cu-mac-reteta-de-post/

Saratele

http://www.e-retete.ro/retete/saratele

Naan

Basic Information

Prep Time

: 2 to 4 hours

Cook Time

: Under 30 min

Serves

: 2 people

Yield

: Makes around 6-8 Naan(s)

Ingredients

• Approx 5 cups of bread flour (or all purpose flour)
• 1-1/4 cup plain yogurt
• 1 tsp coriander seed
• 1/2 cup water
• 1-1/2 tsp dried yeast
• 1 tbsp salt
• 2 tbsp vegetable oil plus extra for brushing
• Few sprigs of cilantro for garnish
• Method
  Dry roast the seeds until aromatic
  
  

  Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :) They are perfect for this.
  
  

  Put them into a pan with the water and bring it to a boil. Set aside.
  
  

  Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well
  
  

  Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes.
  Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
  
  

  Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
  
  

  Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes
  
  

  On a skillet, place the naan, brush it with little oil.
  
  

  once its done on one side, turn it the other side.

Flour Tortillas

Makes 12 tortillas

Ingredients

• 2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

original recipe found here