01 Mar Shashemane Style Chilli Naan
Shashemane Stylee Chilli Naan
INGREDIENTS
1 tsp yeast-mixed with warm water for 10-15 min
2 cups Plain white flour
3 tbls Coconut yogurt
1 tsp Salt
1 tsp white Sugar
2 tbls Rice Bran oil
mixed in at the end
2 Green Cayenne Chilli
1 Scotch Bonnet
1/2 tsp SHASHEMANE RASTA ITAL CURRY.
2 Garlic cloves chopped
2 tbls fresh Coriander roughly chopped
1/2 tsp Negella seed’s
for spreading
Method
Mix the flour, Yogurt, Salt, Sugar, oil and Yeast together in a bowl and gently ncis online sa prevodom knead the dough gently in a folding action, just for a few minutes until the dough is smooth.
If you have a metal bowl, place the dough in there and in a warm place for at least 4 hours, but the longer the better. No more than 10 hours though otherwise the end result will be sour.
Cover the bowl and prick one or two little holes to let a The Sopranos online sa prevodom bit of oxygen in to help with the process.
Pre-heat the oven to full blast.
When the dough has risen to over double its volume, remove the cover and sprinkle on all of the other ingredients, reserving serije online some of the Coriander for sprinkling on at the end. Give the dough another quick knead just to roughly incorporate the ingredients together.
Sprinkle a baking tray with some plain Flour and press and shape the naan into the tray. It works better if the edges are a bit thicker and parts of the inside nice and thin to crisp up.
Place on the very top shelf and keep a close eye on it because it can burn quickly. It should only need anything between 4-6 min but no more.
Sprinkle with Coriander and serve With a Vegetable Curry.
