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
Garlic butter
To shape
How it's done
Dough
In the food processor bowl, mix the flour with all the other ingredients up to and including the salt. Mix the yeast, sugar and water together well, add to the flour with the yoghurt and milk. Knead the dough for approx. 3 mins. using the dough hook on a food processor. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Garlic butter
Melt half of the butter in a pan. Sauté the garlic for approx. 3 mins. Remove the pan from the heat, stir in the remaining butter, allow to melt. Cover the garlic butter and set aside.
To shape
Place the dough on a lightly floured work surface, divide into 8 portions, roll out into circles (approx. 15 cm in diameter). Place ⅛ of the cheese in the centre of a dough circle, gather the edges of the dough over the filling so that the cheese is enclosed. Flatten the dough, dust with a little flour, roll out again to form a circle of approx. 15 cm in diameter. Repeat the process with the remaining pieces of dough. Preheat the oven and plate to 60° C.
To bake
Brush both sides of the naan breads with a little garlic butter. Cook the naan breads one by one in a warm non-stick frying pan for approx. 3 mins. each until bubbles appear on the surface, turn over and cook for a further 2 mins., remove from the pan, brush with the garlic butter, keep warm in the oven.
| Tip: | Garnish the naan breads with a sprinkling of finely chopped flat-leaf parsley and some sesame seeds. |
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