Sides - Indian Summer - Make your own naanbrood + Mango chutney/raita
with Mango Chutney and Yogurt dip (sharing)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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: Gluten, Eieren, 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: Gluten, Eieren, Lupine, Melk (inclusief lactose), Soja, Selderij, Sulfiet, Noten, Vis, Pinda's)
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
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.
