On your Curry nights, what better than to have delicious butter naans as the perfect accompaniment to your curries? Yum!
Sourdough tumeric Naan (x 4)
Ingredients:
100g Plain flour
100g Starter surplus
50g yoghurt
1 tsp baking powder
Dash of salt
2 tbsp Tumeric powder (Optional-adjust to taste)
Garnish:
Spring onions, chopped finely (you could use garlic instead)
Butter (optional)
Method:
1. Combine flour, salt and baking powder together.
2. Add sourdough starter and yoghurt and knead to a smooth pliable dough.
3. If dough is too sticky, add a little more flour or if too dry, add a little more water. (Adjustments required due to differing hydration rates of sourdough surplus)
4. Rest the dough in a warm place till nearly doubled in size.
5. Roll out into a cylinder-shape on floured surface and divide into 4 equal pieces.
6. Roll each piece out into an 8”round and pan fry with a little oil on each side. [For alternative method of rolling, roll each piece into a round, apply some EVO oil and roll into a tube, arrange the tube into a coil shape, press it flat and then pan fry].
7. Serve warm with chopped spring onions (and for a touch of luxury, a little butter if you wish :)
ENJOY!
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