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Nigerian Bread


Nigerian Bread with Garlic Herb Butter

Recipe: Cariema Isaacs
Makes: 4—5 
Preparation: 20 minutes plus 1—2 hours standing
Cooking: 2 minutes

½ cup plus 1 heaped Tbsp plain yoghurt
2 Tbsp vegetable oil, plus extra for greasing
2¼ cup cake flour
½ Tbsp white sugar
1 t salt
½ t baking powder
1 clove garlic
3 Tbsp warm ghee or butter
6–8 leaves fresh coriander, finely chopped

In a medium-size bowl, mix the yoghurt and oil together. Set aside. Use an electric mixer with the hook attachment for making the dough. Sift the flour, sugar, salt and baking powder into the bowl of the mixer, then set it on a medium speed. Gradually add the yoghurt and oil mixture to the flour and continue to mix on medium speed for about 5 minutes. (OR knead by hand for about 6 minutes). Transfer the dough into an oiled bowl, cover with a damp kitchen towel and leave in a warm place for an hour or two – the longer it’s left to rise, the lighter the texture will be. In the meantime preheat the GRILL of the oven and place a heavy baking tray on the upper shelf, closest to the grill, to heat. Form the dough into 4 or 5 balls and roll the dough balls out quite thinly – 2–3 mm thick – ideally in a pear shape. Mix the garlic, butter and chopped coriander leaves and brush over the surface of the dough. Place the breads onto the hot baking tray and grill for just 1–2 minutes or until lightly browned. Serve hot.

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