Food recipes
Ghost-Shaped Naan for Halloween Curry
Ghost-Shaped Naan for Halloween Curry Ingredients: wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry salt, table yogurt, greek, plain, nonfat honey water, bottled, generic oil, olive, salad...
Ghost-Shaped Naan for Halloween Curry
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine all ingredients except for the vegetable oil in a large bowl, and knead them together.
(I use a dough-kneading machine.)
When the dough stops sticking to your fingers, and can be gathered into a ball, transfer it to a clean working surface, and continue kneading (about 10 minutes).
Add the vegetable oil, and knead until the dough becomes smooth (5 to 10 more minutes).
Put dough in a lightly oiled bowl, cover with plastic wrap, and let it rise (1st proving).
It took mine 4 hours.
Gently remove the dough, separate it into 8 parts, and roll into balls.
Cover with a damp towel and let sit for 15 minutes.
Stretch each ball into a naan shape, and place them on a baking sheet.
To cut the holes for the eyes and mouth, cut openings in the naan and pull it lightly in upward and downward motions to achieve the right expression (while forming the head and the chin).
The eyes and mouth should form naturally.
Cover with a damp towel, wrap in plastic wrap, and let it rise again (2nd proofing) for 1 hour.
Bake in oven for 8 minutes at 200C.
Then, they're ready to serve.
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine all ingredients except for the vegetable oil in a large bowl, and knead them together.
(I use a dough-kneading machine.)
When the dough stops sticking to your fingers, and can be gathered into a ball, transfer it to a clean working surface, and continue kneading (about 10 minutes).
Add the vegetable oil, and knead until the dough becomes smooth (5 to 10 more minutes).
Put dough in a lightly oiled bowl, cover with plastic wrap, and let it rise (1st proving).
It took mine 4 hours.
Gently remove the dough, separate it into 8 parts, and roll into balls.
Cover with a damp towel and let sit for 15 minutes.
Stretch each ball into a naan shape, and place them on a baking sheet.
To cut the holes for the eyes and mouth, cut openings in the naan and pull it lightly in upward and downward motions to achieve the right expression (while forming the head and the chin).
The eyes and mouth should form naturally.
Cover with a damp towel, wrap in plastic wrap, and let it rise again (2nd proofing) for 1 hour.
Bake in oven for 8 minutes at 200C.
Then, they're ready to serve.