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We hope you got benefit from reading it, now let’s go back to ghost-shaped naan for halloween curry recipe. To make ghost-shaped naan for halloween curry you need 7 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Ghost-Shaped Naan for Halloween Curry:
- Take 250 grams Bread (strong) flour (I use Kitano Kaori)
- Get 100 grams Homemade natural yeast starter
- Use 5 grams Salt
- Take 50 grams Unsweetened yogurt
- You need 10 grams Honey
- Provide 90 grams Water
- Take 2 tbsp Vegetable oil
Instructions to make Ghost-Shaped Naan for Halloween Curry:
- 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 200℃. Then, they're ready to serve.
It's perfect to catch bits of sauce that stay behind on the plate. I painted it with butter, salt and garlic which is really common and yummy. I recommend you make it as well :). When we think about Indian cuisine, the first things that come to mind are naan and curry. Naan is leavened flatbread prepared with all-purpose flour, wheat flour or a combination of both.
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