So, what did I bake? It's a naan bread
The recipe is from the book titled "A Touch of Tropical Spice". The book is my sister's. And yes, I don't follow the recipe exactly the same, but not much difference so nothing really matters. I make this for celebrating World Bread Day 2013 hosted by Zorra from kochtopf too. (I live in Indonesia, I don't know if it's already 16 October in other part of the world or not XD I just post it now, according to the time here, yeah it's almost noon of 16 October :D )
- 3/4 tsp sugar
- 1/4 cup warm water
- 1 tsp instant yeast
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/3 cup water
- 2 tbs plain yogurt
- 1 tbs melted butter (I used about 1 tbs and half tsp)
- Garlic, sliced thin
- Sesame seeds
- Put sugar and warm water in a bowl, sprinkle over the yeast (I also stir the yeast for a bit). Leave in warm place until foamy for 10 minutes.
- Sift the flour and salt into mixing bowl, make a well in the centre. Pour in the yeast mixture, water, yogurt, and melted butter. Knead until smooth and elastic. Add just a little bit flour if too sticky. (I avoid to add too much additional flour). Lightly oil the mixing bowl and the dough, cover it with paper towel (I used aluminium foil). Leave in warm place to rise for about an hour.
- When the dough has risen, divide the dough into 4 pieces. Shape into balls, and cover to rise again for about 30 minutes. After 30 minutes, flatten each balls into thin circles (about 18 cm diameters) Poke in the sliced garlic and sesame seeds on the top, cover and rest for another 15-20 minutes.
- Heat your pan until hot. Add a pieces of the rested flatten dough, put the lid on to cover the pan and cook for 2 minutes. Turn it over and cook the other side, for crispier bread, push/flatten it after you turn it over with the spatula. For fluffier bread, don't do it.
- It's done! Please enjoy with the condiments. I serve it with the egg salad dip.
- One Hard-Boiled Egg
- about 1 tbs plain yoghurt (I just use leftover, I usually don't use yoghurt but I just had it and it makes thinner consistency and better for a dip)
- mayonnaise, I use 25gr, it's a whole of a mini sachet package)
- about 2 tsp roasted sesame seed
- Mashed the hard-boiled egg, mix it with other ingredients. Chill in the refrigerator until you want to eat it. (I usually make a thicker egg salad without the yoghurt for sandwiches)
I JUST LOVE BOTH RECIPE! I add sesame seed on the bread and in the egg salad just simply because I LOVE sesame seed! And also I LOVE garlic so much! I LOVE the bread and also the egg salad! They are just perfect combination.
Submitted to YeastSpotting