Page 318 - CMC Recipe Book

CMC
Recipe - Easiyo Naan Bread
Category - Pastry
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time Cooking Temp
10
6
5 mins
10 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Plain Flour
500g
Greek Yoghurt (Easiyo)
500g
Baking Powder
2tsp
Vegetable Oil
20 mls
Total
Portion Cost
Method
Add the flour and baking powder together in a suitable mixing bowl.
Add the yoghurt and mix well until a soft dough has formed.
Kneed for 5 minutes on a clean work surface.
Divide into 10 balls (6 for a high school) and roll out with a rolling pin to around 1/4 inch thick.
Brush the bread with a little of the vegetable oil and fry in a dry frying pan for 2/3 minutes on each side.
Allow to cool slightly before serving.
Tip: try adding some different spices or seeds to the dry ingredients to add different flavours to your bread.