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
Sourdough
To shape
To serve
How it's done
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Sourdough
Place the sourdough starter in a bowl along with all the other ingredients up to and including the sugar, whisk thoroughly. Add the flour, mix with a wooden spoon to form a moist dough. Cover the dough, leave to rest at room temperature for approx. 2 hrs.
To fold
With wet hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 30 mins. Repeat this step three more times. Cover the dough and leave to rest in the fridge for approx. 8 hrs. or overnight.
To shape
Divide the dough into quarters on a well-floured surface, shape into balls, cover and leave to rest at room temperature for approx. 2 hrs. Stretch each dough ball into an oval approx. 5 mm thick. Mix the oil and garlic, glaze the flatbreads. Cook the flatbread in a hot non-stick frying pan for approx. 4 mins. until bubbles appear on the surface. Turn the flatbread, continue to cook for approx. 4 mins. Remove from the pan, allow to cool slightly on a rack, cook the remaining flatbreads in the same way, leave to cool.
To serve
Spread yoghurt on top of the naan breads. Add the salmon and the remaining ingredients.
| Note: | Use a sourdough starter culture that was refreshed the day before. |
|---|---|
| Tip: | Serve with lemon wedges. |
How-tos
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