Breadcrumbs
| Key Lime Pie
| Lemon Ice
| Aromatic Vegan Prawn and Cashew Curry
| Chickpea and cauliflower curry
| Spicy Parsnip Soup
| Vegan Fish Cakes
| Red Lentil and Pumpkin Dahl
| Nan Bread
|
Nan Bread
My recipe for this classic bread. Use this to mop up those sauce remains.

Serves 4-6 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 60 Minutes

Ingredients |
1 Teaspoon Active Yeast |
1 Teaspoon Sugar |
200 Gram Plain Flour |
Onion |
¼ Teaspoon Salt |
½ Teaspoon Baking Powder |
1 Tablespoon Vegetable Oil |
2 Tablespoon Natural Yoghurt |
2 Tablespoon Semi-skinned Milk |
Method |
Preheat the oven to 140C/275F/Gas 1. |
In a small bowl mix the yeast with one tablespoon of warm water. |
Stir in the sugar and leave it in a warm place for five minutes until the yeast is covered with frot |
Meanwhile mix together the flour onion seeds salt and baking powder. |
Stir in the oil yoghurt and milk then stir in the activated yeast mixture. |
Now knead until you have soft and pliable dough. |
Place the dough in a mixing bowl and cover it with cling film. |
Leave it in a warm place to rise for 10-15 minutes. |
Divide the dough into four balls and place on a floured surface or board. |
Roll each into a long oval shape about 0.5cm thick. |
Place them on a greased baking tray and put them in the centre of the oven for 10-15 minutes. |
They are ready when they have puffed up a little. |
They should be soft and crumbly not chewy. |
Serve fresh from the oven. |