Sides - Indian Summer - Make your own naanbrood + Mango chutney/raita
with Mango Chutney and Yogurt dip (sharing)
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
200 gram
Tarwebloem
(Bevat Tarwe Kan bevatten Gluten)
350 gram
Biologische yoghurt Griekse stijl
(Bevat Melk (inclusief lactose))
15 gram
Bakpoeder
(Bevat Tarwe Kan bevatten Eieren, Gluten, Lupine, Melk (inclusief lactose), Soja)
2 stuk(s)
Knoflookteen
20 gram
Verse koriander en munt
(Kan bevatten Selderij)
160 gram
Mangochutney
(Bevat Mosterd)
½ zakje(s)
Garam masala
1000 ml
Verse Indiase dahlsoep
(Bevat Mosterd Kan bevatten Melk (inclusief lactose), Gluten, Sulfiet, Soja, Eieren, Selderij, Noten, Vis, Pinda's, Lupine)
Zelf toevoegen
¼ tl
Zout
2 el
[Plantaardige] roomboter
naar smaak
Bloem
½ el
Honing [of plantaardig alternatief]
1 tl
Wittewijnazijn
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Add 200g of flour, the baking powder, 230g of Greek yoghurt, and 0.25 tsp salt to a mixing bowl.
- Knead for 1 minute, until it comes together into a sticky ball (see Tip).
- Rest the dough during the next step.
Tip: you want a sticky but manageable dough. If it's dry, add a little more yogurt; if it's too wet to roll, add a little flour.
- Thinly slice the garlic.
- Finely chop the fresh herbs, making sure to keep them separate.
- Melt the butter in a saucepan, then remove from the heat and add the garlic and coriander. Stir together and season to taste with salt and pepper.
- In a bowl, mix half of the mango chutney with the rest of the yogurt, garam masala*, mint, white wine vinegar, and honey. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
- Divide the dough into 6 equal balls.
- Dust a rolling pin and the rolling surface with flour.
- Roll each ball out onto the rolling surface into a thin, 15-20cm diameter naan.
- Heat a clean frying pan over high heat. When the pan is nice and hot, cook each naan for 2 minutes per side, until lightly golden spots appear and the naan puffs up.
- When the naans are done, brush them with the garlic coriander butter.
- Serve the naans with the yogurt sauce and the mango chutney on the side.
