Breville twin paddle, Instruction Booklet

Page: 28 / 40

28
recipes
Garlic and Coriander Naan Bread - Program 9
Milk, warm 130ml
Olive oil 2 tbsp
Salt 1 tsp
Ground cumin 2 tsp
Ground coriander 2 tsp
Garlic 2 cloves, crushed
Strong plain white flour 300g
Dried yeast 1 tsp
Pre-heat the oven to 210ºC. When the dough is ready, remove it from the bread pan.
Place it on a floured surface. Break it into quarters and roll it in to a flat circular shape,
approximately 1 to 1 ½ cm in width. Lightly oil both sides and place it on a baking tray in
the pre-heated oven for approximately 10 minutes until it is golden and puffed up.
Remove and keep warm in a clean tea-towel until all the dough is cooked.
Pasta Dough - Program 10
Water 2 tbsp
Eggs (medium, beaten) 3
Olive oil 2 tbsp
Strong plain flour 1½ cups
Salt ½ tsp
Wholewheat Pasta Dough - Program 10
Water 2 tbsp
Eggs (medium, beaten) 2
Olive oil 2 tbsp
Semolina ½ cups
Wholewheat bread flour 1 cup
Salt ½ tsp
Both of these doughs will last for two days in the refridgerator wrapped in oiled cling film.
Alternatively, both doughs can be frozen.