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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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naan bread Ingredients:
400 g plain flour (plus extra to dust) |
100 g wholemeal flour (or more plain flour) |
1 1/2 tsp yeast (instant dry yeast) |
1 tsp salt |
1 tsp sugar |
1 tbsp tandoori paste, or chopped fresh coriander |
400 g tomatoes, chopped |
50 ml yoghurt |
50 ml sunflower oil |
2 cloves garlic, finely crushed |
1 dash cumin |
Directions:
1. Put all the flour in a bowl, toss through the yeast, salt and sugar, then stir in the paste (or coriander), tomatoes and yoghurt.
2. Mix to a soft, sticky dough (add a dash of water or extra flour, if need be), then leave for 10 minutes. Oil a patch of worktop, knead the dough for 10 seconds, then leave for 10 minutes. Repeat twice more at 10-minute intervals, then leave for 90 minutes.
3. Divide into five or six pieces and, using plenty of flour, pat into rough tear-drop shapes.
4. In a bowl, mix the oil with the garlic and seeds. Place a frying pan over moderate heat and, when hot, slap on one of the naans. Cook for a minute, drizzle over a few teaspoons of garlic oil and, when bubbles puff up in the bread after another minute or so, flip it over and cook until the oiled surface is brown. Flip back over, cook for a minute more, then move to a hot oven and repeat with the remaining dough.
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