MOROGO AND SORGHUM NAAN BREAD

by

INGREDIENTS

Bread flour 228 g
Sorghum flour 128 g
Dry instant yeast 7 g
Sugar 4 g
Salt 7 g
Morogo leaves, finely chopped 32 g
Black onion (nigella) seeds 10 ml
Water, lukewarm 188 ml
Plain yoghurt 130 g
Butter or ghee, melted 58 g

METHOD

  1. Mix the bread flour, sorghum flour, yeast, sugar, salt, morogo leaves, and onion seeds in a large bowl.
  2. Make a well in the flour mixture and add the lukewarm water, yoghurt, and melted butter.
  3. Draw in the flour and mix gently with a wooden spoon to combine. Keep mixing for 5 minutes until it forms a rough dough.
  4. Cover and keep warm until doubled, about 1 hour.
  5. Preheat the oven to 475°F (240°C). Place two baking sheets in the oven.
  6. Knock back the dough. Knead the dough on a floured surface until smooth. Divide into four equal pieces.
  7. Roll each piece into an oval shape about 24 cm long.
  8. Transfer the bread to the preheated sheets and bake for 6 to 7 minutes, until well puffed.
  9. Preheat the grill to its hottest setting. Transfer the breads to the grilling pan.
  10. Cook the naans for 30 to 40 seconds on each side or until they brown and blister. When grilling, be sure not to put the breads too close to the heat to prevent burning.
  11. Transfer to a wire rack and serve warm.

YIELD 4 NAAN BREADS
PREPARATION TIME 1 HOUR 15 MIN.
TOTAL TIME 1 HOUR 45 MINUTES

HISTORY OF MY DISH

This is the best flatbread recipe I have tasted in my life, mixed with sorghum flour and morogo.
This is a recreation of my childhood. I still remember those days eating mabele pap with morogo late at night. Sorghum is a bit dense, so the bread will be a bit flatter than regular naan bread.

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