At Kalona SuperNatural, we believe that simple ingredients create extraordinary results. Our almost-raw, organic dairy from pasture-raised, grass-fed cows isn’t just delicious on its own. It’s also the perfect foundation for creating nourishing, homemade staples like this Kefir Flat Bread.
This recipe demonstrates the beautiful simplicity of traditional bread-making techniques combined with the natural fermentation power of kefir. It makes Kefir Flat Bread. By using our minimally processed kefir as the sole leavening agent, you’ll create a bread with complex flavors and improved digestibility. Our ancestors would recognize and appreciate this.
Made with just four simple ingredients—flour, Kalona SuperNatural Plain Kefir, salt, and a touch of butter—this Kefir Flat Bread showcases how regenerative farming practices translate to your table. The grass-fed nutrition from our small family farms’ cows becomes part of your family’s nourishment.
Try this versatile Kefir Flat Bread alongside your favorite curry, as a wrap for fresh vegetables, or simply warm from the oven with a spread of our organic butter. It’s a testament to how minimally processed, almost-raw dairy creates exceptional results in your kitchen. Thank you Maria Fremlin for the inspo!
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Naan Bread with Plain Kefir
Description
This bread was inspired by Tom Jaine’s recipe for naan bread which is in his excellent book: Making Bread at Home, 1995. However instead of using the recommended lump of the previous day’s dough, we experimented with our Organic Plain Kefir.
Ingredients
- 250 g/ 1 3/4 cup/ 9 oz unbleached white strong bread flour
- about 3/4 cup kefir
- 1 teaspoon sea salt
- 1 tablespoon clarified butter (ghee), butter or margarine
Instructions
- The day before add enough kefir to your flour in order to make a nice kneading bread dough. Do not forget the salt. Knead until the dough is elastic and smooth.
- Place in a bowl, cover with cling film and leave overnight in a warm place. I leave mine in the airing cupboard.
- Next day, when the dough is well risen and before it collapses, knock it down and divide into little lumps. I usually made 16 little ones, but you can make bigger ones if you like.
- Stretch them out by hand so that the dough is about 1/2 cm thick.
- Place on a well oiled tray dusted with maize meal, cover with oiled cling film and leave in a warm place for about half an hour or until risen.
- Before baking, gently brush the tops with the melted fat of your choice as this gives the bread an extra touch of luxury.
- Bake for about 5 to 8 minutes or until they have coloured a bit. Watch out that they don’t get toasted, this bread should be soft.
- Serve at once or keep wrapped in a cloth until needed.