Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Naan
Charcoal/gas/electric grill
Raita
Utensils
For a grill or aluminium tray
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the milk, yoghurt and butter, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
Naan
Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll out into ovals approx. 5 mm thick.
Charcoal/gas/electric grill
Place the tenderstem broccoli in the grill tray, add oil and salt, mix, then grill with the lid down over/on a medium heat (approx. 200 °C) for approx. 8 mins., mixing once. Remove the broccoli from the grill, add the ginger, mix. Grill the naans in batches for approx. 3 mins. on each side.
Raita
In a bowl, mix the yoghurt with all the other ingredients up to and including the salt. Add the cucumber, mix, and serve with the tenderstem broccoli and naan bread.
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