1 egg, beaten
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon sugar
1 1/2 teaspoons dried yeast
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
4 tablespoons natural yogurt
3 cups (1 lb) 450 g strong plain flour (bread flour), sieved
7 fl oz (200 ml) fresh milk
200 g (7 oz) white cabbage, shredded
4 carrots, shredded
2 oz (50 g) raisins
25 g (1 oz) hazelnuts (filberts), halved and toasted
275 g (10 oz) hazelnut yogurt
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon sugar
1 1/2 teaspoons dried yeast
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted
4 tablespoons natural yogurt
3 cups (1 lb) 450 g strong plain flour (bread flour), sieved
7 fl oz (200 ml) fresh milk
200 g (7 oz) white cabbage, shredded
4 carrots, shredded
2 oz (50 g) raisins
25 g (1 oz) hazelnuts (filberts), halved and toasted
275 g (10 oz) hazelnut yogurt
method
1. Beat together egg, salt, baking powder, sugar, yeast, half the butter and natural yogurt.
2. Stir in flour, add milk, knead until smooth, cover and leave in a warm place until doubled.
3. Knead for a minute, divide into 6 balls. Flatten and roll into teardrop shapes. Leave for 5 - 10
4. Brush with remaining butter, and grill for a minute on each side. Leave to cool.
5. Mix remaining ingredients.
6. Add the yogurt and mix thoroughly.
7. Cut naan in half and fill the pocket.
2. Stir in flour, add milk, knead until smooth, cover and leave in a warm place until doubled.
3. Knead for a minute, divide into 6 balls. Flatten and roll into teardrop shapes. Leave for 5 - 10
4. Brush with remaining butter, and grill for a minute on each side. Leave to cool.
5. Mix remaining ingredients.
6. Add the yogurt and mix thoroughly.
7. Cut naan in half and fill the pocket.
serving amount
serves 6
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