A flatbread, similar to Naan, that can be used for almost every curry as substitute for rice. The spice mixture can easily be adjusted according to one’s taste.
Preparation time: 20 min + Baking time: 25 min = Total time: 45 min
| 40g | yeast |
| 2 ts. | sugar |
| 300ml | milk, warm |
| 500g | flour |
| 2 tb. | spice mixture (for example Orange Curry) |
| 2 ts. | salt |
| 75g | butter |
Simple Steps to Succeed
- Dissolve the yeast in the warm milk. Add sugar, proof yeast for 10 minutes.
- In a bowl, mix flour with curry and salt.
- Add the milk-yeast-mixture to the flour. Stir with a spoon.
- Melt the butter, add half of it to the dough, keep the rest for later.
- Knead into a smooth dough, form into a ball.
- Cover the bowl with a damp towel. Let the dough prove for one hour.
- Preheat the oven to 200°C.
- Divide the dough into 8 portions, roll into a 1cm thick bread. Coat with melted butter.
- Bake for 10 – 15 minutes. In the middle of the cooking time, flip over the breads and coat once more with butter.
Tips:
- Almost any spice mixture can be used.
Source: Matthaei, Bettina. CURRY. Weil der Stadt: FONA Verlag AG, 2009. Adjusted by Valentin Anklin
