naam raïta ail des ours beurre bordier

For 4 servings

For the Naam

  •  250g flour
  • 100g plain Bordier yogur
  • 5g yeast
  • 20g safflower / rapeseed oil
  • 50g hot water

For the ghee

  • 50g Bordier Wild Garlic Butter


1. Mix the ingredients for the Naam and knead until the dough is homogenous.
2. Let rise in a warm place for 2 hours.
3. Divide the dough up into 8 parts, then roll each out to become a disk (12cm in diameter). Cook on a hot pan.
4. Melt the Bordier Wild Garlic Butter and pour into a ramequin

For the raïta

  • 200g Bordier fromage blanc
  • 1 pinch cumin
  • 1 drizzle olive oil
  • A few drops of lemon juice
  • 1 tbls chopped coriander
  • 1 tbls chopped mint
  • 50g carrots, cubed
  • 50g cucumber, cubed
  • 50g radishes, cubed

1. Mix all of the ingredients for the raita and serve in a serving cup.
2. Decorate with a frond of cilantro.

3.You may plate the Naam bread, the raita, and the ramequin of Bordier Wild Garlic Butter all together.