Once you’ve learned how to make your own tikka masala, it is really a pity to eat it with rice only – learning how to make naan is really mandatory.
And if you are among the ones that love it very spicy, you will certainly need a lassi next to it to “melt” all that capsaicin destroying your tongue. But even if it is not spicy, mango lassi is always welcomed.
Here’s how I make both!
Preparation time: 15 min
Waiting time: 1-1.5 hours
Cooking time: 6-8 min
- 125 g of flour
- 4 grams of dried yeast
- 1/4 quarter cup of water
- 1 tsp of sugar
- a heaping tbsp of yogurt
- 1 tbsp of butter
- coriander (optional)
- garlic, spicy pepper (optional)
- Dissolve the sugar and yeast in the lukewarm water and let the yeast activate for 10 min.
- During this time melt the butter and mix it with grated garlic or spicy pepper, if you wish.
- Mix the flour with the salt.
- Add in the flour: the melted butter, activated yeast and yogurt.
- Mix until well combined then knead for 5-7 min until it is not sticky anymore. Use more flour/butter if needed.
- Let it sit until it doubles in size, 1-1.5 hours.
- Ideally you should split it in as many portions as you want, depending on the size, roll it in a ball and let it rise for 15 more min. However, I skipped this step.
- Roll the dough in a shape that you wish and add the coriander on top.
- In a very hot skillet place one portion and cook it on medium high (I used setting 6 out of 10) until the bottom cook. Flip it and press it down a bit and let it cook on the other side.
- And here you have it!
This is an incredibly easy recipe. Blend in a tall glass a cut mango, 2 yogurts and some water (100 ml max), 1/4 tsp of coriander and you have two portions of one of the most amazing drinks!