Wednesday, March 14, 2012

Tandoori Naan

Tandoori Naan

2 cups bread flour/ cake
2 cups self raising flour
1 tsp instant dry yeast
50ml yoghurt/ maas
1 tsp salt
1 tsp whole fennel (saumf)

Mixed all ingredients together and use sufficient warm water to make a soft dough.
Place dough in a covered dish and allow to rise until doubled in volume.
Divide the dough into 4-5 parts.
Roll out and mould them into oval shapes.
Prick with a fork and bake at 240 degrees until done.

1 comment:

David Franklin said...
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