Post by kickingfrog on Nov 5, 2011 8:44:49 GMT
Naan Bread
Makes 6-8
...
Ingredients
250g (10oz) Juvela Gluten-Free Mix
1tsp salt
1tsp easy blend yeast (measured from sachet supplied with mix)
4tbsp milk
25g (1oz) butter, melted
1 medium egg, beaten
4tbsp natural yogurt*
1 egg yolk
poppy/coriander/cumin seeds (optional)
Instructions
Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7.
Place the Mix, salt and yeast in a bowl. Heat the milk until it is lukewarm and add the melted butter, egg and yogurt. Gradually add the milk mixture to the dry ingredients and bring together to form a dough.
Lightly dust a surface with Mix and knead the dough lightly until smooth. Place in a bowl, cover with cling film and leave in a warm place for about 45 minutes to prove.
Place 2 baking trays in a pre-heated oven to warm through.
Divide the dough into 6-8 balls and flatten each one into a teardrop shape with your hands, keeping the centre thinner than the rim. Brush with egg yolk and sprinkle with seeds if desired.
Place the naans on the warmed baking trays and return to the oven for 10 minutes until golden brown and puffed. Serve warm.
www.juvela.co.uk/gluten-free-recipes/make-it-tonight/naan-bread
Makes 6-8
...
Ingredients
250g (10oz) Juvela Gluten-Free Mix
1tsp salt
1tsp easy blend yeast (measured from sachet supplied with mix)
4tbsp milk
25g (1oz) butter, melted
1 medium egg, beaten
4tbsp natural yogurt*
1 egg yolk
poppy/coriander/cumin seeds (optional)
Instructions
Before you start, pre-heat the oven to 220°C/425°F/Gas Mark 7.
Place the Mix, salt and yeast in a bowl. Heat the milk until it is lukewarm and add the melted butter, egg and yogurt. Gradually add the milk mixture to the dry ingredients and bring together to form a dough.
Lightly dust a surface with Mix and knead the dough lightly until smooth. Place in a bowl, cover with cling film and leave in a warm place for about 45 minutes to prove.
Place 2 baking trays in a pre-heated oven to warm through.
Divide the dough into 6-8 balls and flatten each one into a teardrop shape with your hands, keeping the centre thinner than the rim. Brush with egg yolk and sprinkle with seeds if desired.
Place the naans on the warmed baking trays and return to the oven for 10 minutes until golden brown and puffed. Serve warm.
www.juvela.co.uk/gluten-free-recipes/make-it-tonight/naan-bread