分量 Serve: 6件
| 材料½ x 7克 小袋乾酵母
1茶匙 稀蜜糖 45克 印度酥油(或無鹽牛油) 250克 高筋白麵包粉，多準備一些備用 海鹽 滿滿的3湯匙 天然低脂乳酪 1湯匙 黑種草籽 |
INGREDIENTS½ x 7 g sachet of dried yeast
1 teaspoon runny honey 45 g ghee, or unsalted butter 250 g strong white bread flour, plus extra for dusting sea salt 3 heaped tablespoons low-fat natural yoghurt 1 tablespoon nigella se |
做法 METHOD
- 把酵母、蜜糖和125毫升微溫白開水加進碗內，放置5分鐘，或直至碗中開始冒泡。
In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.
- 用細平底鍋以小火將印度酥油(或無鹽牛油)熱熔。與此同時，將麵粉、½湯匙的鹽加進一個大碗裡，混合好後，在麵團中央開個淺洞，放上1湯匙溶解的印度酥油(或無鹽牛油)、乳酪和剛才製好的酵母混合物，以叉將所有材料攪勻。
Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork.
- 用手慢慢將生麵團糅合，直至麵團變得柔軟並且稍微粘手。若你認為有需要，可灑入點點開水。
Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
- 在平滑的枱面上撒一些麵粉，在枱上揉捏麵團約5分鐘，或直至麵團變得光滑，完成後把它放進一個鋪有一層薄麵粉的碗中。
Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl.
- 用一塊乾淨的毛巾覆蓋麵團，在室溫下靜置1小時30分鐘，或直至麵團發脹兩倍。
Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- 發酵完成後，以拳頭拳擊麵團，再分成六等分。然後把麵團輾成橢圓形，厚約1½厘米。
Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
- 以大火燒熱一個不粘底的平底鍋，放入一份麵團烤5-6分鐘或直至熟透，期間記得翻轉麵團。
Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway.
- 把剩下的酥油(或牛油)塗上印度烤餅上，撒上黑種草籽和一把鹽。建議將煎好的烤餅放進焗爐保溫，食用時配上你喜歡的咖喱更為美味。
Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.
食譜提供 RECEIPE & PHOTO CREDIT: http://www.jamieoliver.com
Special Thanks to Yoyo Lai for the Chinese Translation
