Recipe of the
week……….Naan Bread with Homemade Tzaziki
This is the perfect accompaniment to curries or even as a
light meal on a hot summers day with some good ham, hummus and a bottle of nice
crisp chardonnay or sauvignon blanc, serve it as a starter at a braai or just
to impress your friends. The secret to getting them so perfect is to have your
oven as hot as possible and then you only cook them for about 5 minutes, test
one and if it is not cooked through then cook it for another 4 minutes.
Difficulty: Medium
Makes: 4 big ones or 8 smaller ones
Prep Time 4 ½ hours
Cooking Time 5 minutes
Ingredients for the
Naan Bread:
200g cake flour
10g Fresh yeast
1 tsp salt
1 tsp sugar
½ teaspoon of
bicarbonate of soda
2 tablespoons of oil
3 tablespoons of plain
yoghurt
1/2 cup lukewarm water
2 tsp chopped fresh coriander
1 tsp crushed garlic
½ lemon
Method:
Cream together half the sugar and yeast, then add in the
water and a tablespoon of flour mix all together and leave until it forms a
layer of foam on the top.
Add other half of sugar, salt, chopped coriander, crushed
garlic, lemon zest and baking soda to the flour and mix well.
Add the oil to the yogurt and mix, then add this to the
flour and mix until it becomes a crumbly dough.
Add the water/yeast mixture and make into soft dough, it
should be a sloppy dough.
Knead until the dough is smooth. Cover the dough and keep in
a warm place for 3-4 hours. The dough should almost be double in volume.
Heat the oven to 240˚c or the highest it will go, if
you have a pizza stone place that in the oven, if not place a thick baking tray
in the oven to heat up, leave for at least 20 minutes to heat up.
Knead the dough again for about two to three minutes and
divide the dough into 4 equal parts.
Take each piece of dough, one at a time, and roll into an oval
shape about 1cm thick. Dust lightly with dry flour to help with the
rolling.
Before putting the Naan in oven, lightly wet your hands and
take the rolled Naan, and flip them between your palms and place onto your
baking/pizza stone into the oven.
You can place about 2 Naan on the baking/pizza stone at a
time. The Naan will take about 5 minutes to cook, depending upon your oven.
After the Naan is baked(Naan should be golden brown color on top).
Take naan out of the oven and brush lightly with melted
butter or ghee.
wait 2 to 3 minutes before baking the next batch of
naan. It gives oven the chance to get heated again to max.
Ingredients for the
Tzaziki:
500ml Greek Yoghurt
100ml Tangy Mayonnaise
1 Cucumber finely grated
1 tsp green pepper corns crushed
½ cup chopped mint
1 tsp ground cumin
½ onion grated
Salt and pepper to taste
Method:
After grating the cucumber and the onions, place in a
collender for about 20 minutes to drain the excess liquid off. Then combine
with all the other ingredients and mix well. It is best to leave it for about
2-3 hours to let the flavour infuse before eating but you can eat it straight
away as well.
Bon Appetit
