Ingredients for 1 portion: ½ cup warm water,
1 tablespoon sugar,
3 tablespoons oil,
2 tablespoons yogurt,
1 pinch salt,
1 clove minced garlic,
2 teaspoons chopped coriander,
2 cups plain flour/gluten free flour, plus a few teaspoons for workspace later.
Mix water with oil, sugar and yeast. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well-oiled bowl and cover with a damp towel. Put in a warm place to rise for 30-45 minutes. Dough won’t rise much, but it doesn’t need to. To make the garlic naan toppings, mix 1 tablespoon minced garlic, 1 teaspoon olive oil and chopped coriander in a small bowl and mix well. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8“thick. Prepare a non-stick frying pan nonstick and spread some cooking oil on it. Make sure pan is hot, and the grill bread for 1-2 minutes on each side. Meanwhile spread some water using a brush on the uncooked surface to provide some moisture. Then, spread some toppings using a spoon. Once the other side is cooked, flip it over and just cook for 10 sec to remove the raw garlic flavor from the toppings. This recipe should yields a very soft, chewy naan.
Recipes prepared by: Veena Puarr
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