Spanish olives and mediterranean herbs naan

recipes-olives from spain
INGREDIENTS
  • 20 pc (60 g) Sliced black OLIVES FROM SPAIN
  • 10 g Dry Mediterranean herbs mixture (oregano, basil, thyme)
  • 300 g Refined flour
  • 1.5 tsp yeast
  • 1 tsp sugar
  • 10 g Salt
  • 3 tbsp Butter
  • 3 tbsp Curd
  • 2 tbsp warm water
Preparation time:
20 minutes
Serves:
2-3 portions
Level of difficulty:
Easy
PREPARATION
  • Mix 2 tablespoon warm water, sugar, and yeast in a small bowl. Cover and keep in a warm place for 10 minutes or so till the mixture rises.
  • Sieve wheat flour and salt together. Add curd, the mixture of yeast and combine. Knead into smooth, elastic dough and no longer sticky.
  • Keep the dough in a large bowl covered with a lid in a warm place for 2 hours or more till the dough rises and doubles in size.
  • Punch the dough and then knead on a floured surface for 5 mins until smooth and elastic.
  • Tip the dough onto a floured surface, divide into 6-8, then use a rolling pin to roll each into a 20 cm circle.
  • Scatter the olives and herbs in the centre of the dough circles. Brush a little water around the edges, then roll again to seal in the filling and make a tear shaped bread.
  • Melt the butter and brush on both sides of the naan. Cook on a hot oven at 220ºC or in a tandoor until golden and puffy.
  • Smear butter, cut and serve as an appetizer or with curry.