| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| A, To, Z, Of, Food | 1 | servings | ||
INGREDIENTS
| 250 | g | Self raising flour; (9oz) |
| 2 | tb | Live yoghurt |
| 1 | ts | Ground coriander |
| 1 | ts | Salt |
| 115 | ml | Lukewarm water; (4fl oz) |
| 1 | tb | Icing sugar |
INSTRUCTIONS
Put the flour, yoghurt and salt into a large mixing bowl. Add the measured water a little at a time, working it into the flour with your fingers. Bring the flakes of dough together, adding just enough water to make it a soft, slightly sticky dough. Knead the dough roughly for a couple of seconds, then cover with a damp tea towel and leave it in a warm spot for the dough to ferment, for about an hour. Flour your fingers and pull off a small sized piece of dough. Place the naan on a hot griddle until they puff up and are speckled with black spots. Naan bread will cook very quickly, approximately 30 seconds on one side and then turn over. Converted by MC_Buster. Per serving: 34 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 8g Carbohydrate; 0mg Cholesterol; 2132mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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