Indian Bread with Relish
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
4
- For the naan bread
- 0.333 cup milk
- ⅜ oz Yeast
- 2 tsps sugar
- 2 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp Baking powder
- 1 Tbsp Oil
- 0.333 cup plain Yogurt
- 1 small egg (beaten)
- 2 Tbsps chopped cilantro
- For the mango chutney
- 7 ozs Mangoes (peeled and diced)
- 2 Tbsps Golden raisins
- 1 ½ Tbsps brown sugar
- 1 Tbsp Red wine vinegar
- salt
- peppers
- 1 stick cinnamon
- 2 cloves
- 1 bay leaf
- 1 Tbsp paprika
Preparation
Kitchen utensils
1 Measuring cups, 1 Bowl, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Tablespoon, 1 große Non-stick pan mit Deckel, 1 Slotted spatula
Preparation steps
1.
Warm the milk and pour into a bowl. Crumble the yeast over the top and add 1 teaspoon sugar. Stir until dissolved and leave for 15 minutes until frothy.
2.
Sift the flour into a mixing bowl, add the salt and baking powder and mix to combine. Add 1 teaspoon sugar, the milk and yeast mixture, oil, yoghurt and egg and knead to form a smooth dough.
3.
Shape into a ball and return to the bowl. Cover with cling film and leave in a warm place to rise for 1 hour.
4.
Heat the oven to 240°C (220° fan) 475°F gas 9. Grease a baking tray.
5.
Knead the dough again, together with the chopped coriander and divide into 4 pieces. Roll into balls, then roll out on a floured surface to a naan shape. Place on the baking tray and bake for about 8 minutes until golden brown.
6.
For the mango chutney: mix all ingredients together with 3-4 tablespoons water. Bring to a boil, stirring and simmer for 10 - 15 minutes, until the mango is soft. Season to taste with salt and pepper and leave to cool. Remove the bay leaf, cloves and cinnamon stick.
7.
Pour into small bowls and serve with the naan bread.
