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
Scale
- 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.