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Naan Bread
Not The most interesting, but great to make with your curries.
5g fresh yeast or (2 tsp dried active yeast)
4 tbsp warm milk
2t sugar, 450g plain flour
1 t baking powder
½ tsp salt,
150 ml milk
150 ml yoghurt
1 egg
2T ghee. (or clarified butter)
Mix the yeast, warm milk, and sugar, and leave to become frothy.
Sift together the flour, baking powder and salt. Make a well in the
centre and add the yeast mixture yoghurt, egg and ghee. Fold in all
Ingredients.
Kneed the dough well. Tightly cover the bowl & keep in a warm place,
( or prove for 15-20 mins)
To test, push a finger into the dough - it should spring back. Preheat
the oven to 200 C Toll out the dough an a floured surface.
Make each naan slipper shaped about 25cm ~15cm wide, tapering to 5cm.
Sprinkle with the coriander and onion seeds ( nigella seeds) place on greased trays & bake
(Preheated) 10 - 12 minutes.Otherwise fry in a little oil
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