Рецепт Naan Bread With Garlic And Coriander (Cilantro) Variation
Ингредиенты
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Инструкции
- Tanginess which usually comes from yogurt is imparted by lemon juice in my version.
- These can be made with all white flour if you like. Also, if you do not have any self-raising, substitute plain (all-purpose) flour and 1 tsp baking pwdr.
- In breadmaking, a `stroke' is one repetition of the actions: squash down dough away from you with the heels of your hands; fold the dough over in half towards you; turn the dough a quarter-turn.
- Makes about 3, depending on size
- Put the water in a small pan and heat to hand-warm. Add in the sugar and stir to dissolve. Sprinkle on the yeast a little at a time, stirring well in between each addition to avoid lumps. Put the pan somewhere hot till there is froth on top of it - about 15 min. If no froth happens your yeast is dead.
- Mix the flours, salt and optional flavourings in a bowl. Sprinkle over the lemon juice, then pour in the yeast mix. Adding more water as necessary to make a pliable dough, mix it all together then knead for 100 strokes. Cover and put in the fridge for at least 1 hour.
- When ready to cook them (just before serving) knead for another 50 strokes, then divide into naans. Form into a ball then flatten into a oval about 1/2 cm (1/4 inch) thick. Preheat a grill (preferably gas) and place the naans on a floured baking sheet. Cook on both sides under the grill, till puffed up and=8D browned.
- Serve immediately, or possibly cold and freeze.