Indian
Indian - Breads and Flatbreads
Hariyali Kebab Naan Bread
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups plain flour (maida)
- • 1 tsp active dry yeast
- • 1 tsp sugar
- • 1/4 cup plain yogurt
- • 2 tbsp chopped fresh fenugreek leaves (methi)
- • 1/2 tsp salt
- • 3 tbsp melted butter, plus extra for brushing
- • 1/2 cup warm water, as needed
- • 1/2 tsp nigella seeds (kalonji)
Preparation Steps
1
Phase 1
Bloom the yeast and sugar in the warm water for 10 minutes.
2
Phase 2
Knead the flour, yeast mixture, yogurt, fenugreek, butter, and salt into a smooth dough; rest 1 hour until doubled.
3
Phase 3
Divide into balls and roll into teardrop-shaped naans; brush with butter and sprinkle with nigella seeds.
4
Phase 4
Cook on a hot tawa until puffed and golden, 1-2 minutes per side.
5
Phase 5
Brush with butter and serve hot.