Desperate for variety and colour, I have been finding inspiration in different cuisines lately and sharing with you some of my new easy yummy dishes to give the grey months some colour and spice.
I have always been fascinated by India and its vibrant colours and spices. I was researching what people have on their sandwich and although we might be diverse on what we put on our bread, mostly we stick to bread. So I was thinking about naan, Indian bread and decided to give it a go. Also love this vegetarian alternative to-go.
I found several recipes online and I had 3 trials before actually coming up with the best way to cook naan without the traditional Indian oven. Have a go, this is fool proof!
Naan and beetroot raita recipe
Yield 4 naan-wich
for the naan:
- 150ml water
- 80gr active dry yeast
- 300gr flour
- 100gr plain yoghurt
- 1 table spoon oil
- 1 teaspoon sugar
- handful coriander leaves
for the raita:
- 1 beetroot, peeled, cooked
- 30 gr yoghurt
- 1/2 chili, diced
- 1 teapsoon dried ginger, grounded
- 1 teaspoon cumin
- 1 teaspoon corander seeds, crushed
- Add the sugar, warm water and yeast in a small bowl. Stir to combine, the yeast will activate in about 10 minutes, it will get foamy.
- Add the flour to a flat surface and make a well in the middle. add the yeast mixture, yohgurt and oil. Knead the dough until smooth and shiny. Cover the dough with a damp cloth and let rise in a warm place for about 1 hour till it doubled in size.
- Divide the dough in 8 equal portions, roll each dough portion into circle. Incorporate some fresh coriander leaves if you like a little green.
- Pre heat the oven at 180 C degrees. Heat up a cast iron skillet over high heat and lightly grease the surface. Cook the dough, let it puff up and bubble and flip. Brown the other side for a few minutes. Remove from skillet and transfer to a cooking tray and bake in the oven for 5 to 8 minutes. Repeat the same till all the dough is baked.
- Add to blender the beetroot, yoghurt and spices till smooth mixture, taste and season with salt.
- Serve the naan with the raita as a dip or like me make a vegetable naan-wich by layering the raita, fresh spinach leaves and grilled butternut and white cabbage.
recipe on www.leeksandhighheels.com by Sandra Slawinski
Courses lunch to-go