450 g of strong flour
450 g of self-raising flour
12 g yeast
50 ml warm water
100 ml plain yogurt
350 ml warm water
oil
sesame seeds
450 g of self-raising flour
12 g yeast
50 ml warm water
100 ml plain yogurt
350 ml warm water
oil
sesame seeds
method
1. Sift 450 g each of strong flour and self-raising flour.
2. Dissolve 12 g yeast in 50 ml warm water and allow to ferment, then add to the flour together with 100 ml plain yogurt and 350 ml warm water to make a soft, pliable dough.
3. Refrigerate for 12 hours, remove and prove, then knock back and divide into four pieces.
4. Mould each into 10 tear-drop shapes, 6 mm thick. Prick all over, brush with oil and cook under the salamander grill for 1 1/2 - 2 minutes, then turn over, sprinkle with sesame seeds and cook the second side, or bake in a tandoori oven.
Note
This is sometimes called tandoori bread because it is served with most tandoori dishes.
2. Dissolve 12 g yeast in 50 ml warm water and allow to ferment, then add to the flour together with 100 ml plain yogurt and 350 ml warm water to make a soft, pliable dough.
3. Refrigerate for 12 hours, remove and prove, then knock back and divide into four pieces.
4. Mould each into 10 tear-drop shapes, 6 mm thick. Prick all over, brush with oil and cook under the salamander grill for 1 1/2 - 2 minutes, then turn over, sprinkle with sesame seeds and cook the second side, or bake in a tandoori oven.
Note
This is sometimes called tandoori bread because it is served with most tandoori dishes.
serving amount
makes 40
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