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Recipe: Buckwheat naan with cumin
Bread with spices and aromatic herbs
December 10, 2013
Last Sunday it was a rainy cold morning, and I baked some homemade naans. I cook often these simple naans on the ollar stone, changing the recipe according to the inspiration and ingredients available.
Last time I cooked
soy flour naans with nigella
, this time I used buckwheat flour.
Buckwheat naan with cumin
Ingredients
320g all-purpose flour
80g buckwheat flour
1 teaspoon of baking powder
12g fresh yeast
1 tbsp sugar
1/2 tsp salt
100ml milk
50ml plain yogurt
50g single cream
1 egg
2 tbsp butter
2 cloves of garlic
2 tbsp cumin seeds
Directions
Dissolve the baking powder and yeast in lukewarm milk.
Mix the all-purpose flour and buckwheat flour with salt, sugar, egg and yogurt. Add milk and yeast.
Let rise for an hour and a half.
Finely chop the garlic and mix with the butter. Set aside.
Heat the ollar stone in 200°C (392 F) oven.
Divide the dough into 8 wedges and cook naan 3 at a time on the ollar stone, turning after 5 minutes.
Spread garlic butter while still hot and sprinkle with cumin.
Notes
These naans are great for dunking into stews and soups, but also to cut and stuff like sandwiches. In the picture: lentils sprouts and provolone cheese. I used the naan also for the
Herrings canapes with chervil cheese
.
One year ago:
Potato gateau with coriander
Three years ago:
December gardening tips: Winter gardening
Four years ago:
Pepparkakor, Swedish Christmas cookies
I'm sending this to
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Tags:
Garlic
Cumin
All-purpose Flour
Buckwheat Flour
India
Yeast
Bread, Savory pastries
Yogurth
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