MKR S3 Slim BB Desktop Cake

Garlic Butter Beer Naan

19 August


Courtesy of the red group.


1kg cake flour

10g instant yeast

30 ml salt

5ml sugar

550ml ml Stella Artois

300ml thick plain yoghurt

125g butter, melted

3 - 4 garlic cloves, grated

Fresh coriander, chopped


Preheat the oven to 180°C.

Mix together cake flour, instant yeast, salt and sugar.

Mix together the beer and yoghurt.

Add the dry ingredients to a mixer, then add the beer and yoghurt mix to it.  Mix it with the K-blade to create a soft dough. 

Add the dough hook attachment and knead the dough for 10 – 15 minutes.

Place dough in a lightly greased bowl, cover and let it proof for 30 minutes.

After 30 minutes knock down the dough and roll it out into a 3 mm square.  Shape at least 10 – 12 squares.

Place on a prepared baking tray, having coated it with cooking spray.

Place in the oven and bake until golden brown and cooked through. 

Mix the butter, garlic and coriander together and brush the bread as removed from the oven.

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