I love Taste and Create, I've said it before and I'll say it again. It's just fantastic! The idea is you sign up for a month and get paired with another blog then you recreate one of the recipes on that blog and they do one from yours! Simple and so much fun.
This month I was paired with Pavani from Cook's Hideout who has a great blog with recipes full of healthy fruit and veg. If you're a regular reader of my blog you'll know that hubby has "issues" with things that sprout from the ground so it was tricky deciding what to do until I found a recipe for naan bread something that I have been wanting to try make for a loooooooong time! How could I resist?
Indian Naan Bread
Sourced from Cooks Hideout
4 cups plain flour
1 tsp baking powder
1/2 tsp salt
2 x 7g active dry-yeast packets
1 tsp sugar
2/3 cup milk, lukewarm
2 tbsp oil
2/3 cup plain yogurt
1 egg, beaten (optional)
1. Sift the flour, baking powder and salt into a mixing bowl. Stir in the yeast and sugar. Make a well in the center. Pour in the milk, oil, yogurt and beaten egg (if using). Beat well, gradually incorporating the surrounding flour to make a dough.
2. Knead the dough on a lightly floured surface for 10 minutes. Place in a lightly oiled bowl, cover with oiled plastic wrap and set in a warm place for about 1 hour, until doubled in bulk.
3. Put a pizza stone on the lowest rack in the oven and preheat the oven to 475°F.
4. Knead the dough lightly again and divide into six pieces. Roll each piece into a tear-drop shape, brush lightly with oil and slap onto the hot pizza stone.
5. Bake the naan for 3 minutes, until puffed up, flip and bake for another 3 minutes.