Homemade naan breads
| Serves: | 4 |
Ingredients
- 2 tbsp curry powder
- 4 cups cake flour, plus more for dusting
- fresh radishes, to serve
- A pinch salt
- 4 cloves garlic, crushed
- 5 tbsp olive oil
- 2 tbsp curry powder
- 4 tbsp fresh coriander, finely chopped
- 250 g butter, softened
- 2 tbsp sunflower oil
- 1/2 cup organic plain yoghurt
- 4 tbsp sour cream
- 1/2 cup warm milk
- 2 tbsp Canola oil
- 2 tsp dry active yeast
- 2/3 cup warm water
- 7 1/2 ml baking powder
- 2 tsp salt
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Cooking Instructions
- For the naan breads, sift the flour, salt and baking powder in a large bowl and set aside.
- Mix together the water, yeast and sugar and whisk together until they are completely dissolved, then allow the mixture to rest for 10 minutes.
- Add in the warm milk, sour cream, yoghurt and oil and mix together until combined.
- Pour the yeast mixture into the bowl of dry ingredients and mix together until completely combined and starts to form a sticky dough.
- Transfer the dough onto a heavily floured surface and knead for 3 – 4 minutes until smooth.
- Once smooth, form the dough into a ball, place in a lightly greased large bowl, cover with a damp cloth and allow to rise for 1 – 1½1/2 hours.
- Once the dough has risen, knock it back, and form it into 8 equal sized dough balls.
- Transfer the dough balls back to the floured work surface and use a rolling pin to roll each ball into an oval about 15 – 17 cm long.
- Heat a cast iron skillet over a medium-high heat.
- Once the skillet is hot, brush one side of the dough with melted butter and place it butter side down on the skillet.
- Cook for 1 – 2 minutes then flip and cook for an additional 1 – 2 minutes. Repeat until all the naan breads have been cooked.
- To make the flavoured butter, mix together the butter, curry powder and olive oil, then add the coriander, garlic and salt and mix until combined.
- Serve the flavoured butter and warm naan breads with crunchy radishes.
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