Indian flatbread with garlic
Dough
Procedure
| 300 g white flour
|
| 1 tbsp sugar
|
| 1 tsp salt
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| ¼ cube of yeast (about 10 g)
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| 125 ml water
|
| 100 g natural yogurt
|
| 2 tbsp sunflower oil
|
Shaping
Procedure
| Flour for rolling out
|
Garlic butter
Procedure
| 50 g butter
|
| 1 clove of garlic, crushed
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| 3 sprigs of coriander, chopped
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Dough
Procedure
|
Knead all the ingredients in a bowl into a soft, moist dough. Shape the dough into a ball.
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Return to the bowl, cover and allow to rise for about 1 hour until double in volume.
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Shaping
Procedure
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Briefly knead the dough on a well-floured work surface. Shape into 4 balls. Roll out each ball into a 5 mm thick oval.
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Baking
Procedure
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Place an empty baking tray in the middle shelf position for preheating. Preheat the cooking space to 250 °C using the PizzaPlus mode.
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Place the ovals on the hot baking tray – do this as quickly as possible so that little heat is lost – and bake for 6 minutes.
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Garlic butter
Procedure
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Melt the butter and garlic in a small pan and briefly bring to the boil. Remove from the heat and stir in the coriander.
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Serving
Procedure
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Brush the naan with the garlic butter while still warm.
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Cooking steps
Procedure
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Action
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(Pre-)heat cooking space to 250°C with Pizza Plus
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Action
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Pizza Plus 250°C for 6 Mins
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Shopping list
| Quantity |
Ingredient |
| 300 g |
white flour |
| 1 tbsp |
sugar |
| 1 tsp |
salt |
| 100 g |
natural yogurt |
| 1 |
clove of garlic |
| 2 tbsp |
sunflower oil |
| 50 g |
butter |
| 125 ml |
water |
| 3 sprigs of |
coriander |
| ¼ cube of |
yeast (about 10 g) |
|
Flour for rolling out |
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