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Mini indian yoghurt bread

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide

Ingredients

  • 1 × 280 g packet Naan bread mix
  • 2 spring onions, finely chopped
  • 1 cup (250 g) plain yoghurt
  • 1 tablespoon nigella seeds (black onion seeds)

Method

1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Empty the bread mix into a bowl and add the spring onion. Follow the manufacturer's instructions to make the dough.

2. Divide the dough into 4 portions, then each portion into 6. On a lightly floured surface, roll each portion out to a 5 cm round.

3. Place the rounds on lightly greased oven trays. Top with a teaspoon of yoghurt, spread roughly, then sprinkle with the nigella seeds. Leave for 5 minutes. Bake for 15 minutes, or until golden brown and crisp.

Main ingredient:
Bread
Cuisine:
Indian
Course:
Starter/Entree, Finger-food, Snacks
Occasion:
Picnic

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