Garlic Naan Bread

Ingredients

• 3 g Active dried yeast
• 1 tsp Caster sugar (Used with the yeast)
• 630 ml Warm water (Warm, not hot)
• 240 g Plain flour (Plus extra for kneading and rolling)
• 1 tsp Baking powder
• Salt (To taste)
• 90 ml Whole milk
• 120 g Greek yoghurt
• Plain flour for kneading and rolling (Extra flour, as needed for dusting, kneading, and rolling)
• 4 tbsp Ghee (Use 3 tablespoons for the garlic infusion; reserve the remaining tablespoon for cooking and brushing)
• 3 cloves Garlic (Finely chopped)
• Fresh coriander (One handful, finely chopped)

Steps

1. 1

   In a small bowl, combine the active dried yeast and caster sugar. Mix in the warm water and leave the mixture to rest for 10 minutes.

2. 2

   In a large mixing bowl, combine the plain flour, baking powder, and salt.

3. 3

   Add the whole milk and Greek yoghurt to the dry ingredients.

4. 4

   Pour in the rested yeast mixture and mix well until a slightly sticky dough forms.

5. 5

   Cover the bowl tightly with cling film and leave the dough in a warm place for 1 hour. A spot near an Aga or warm oven works well.

6. 6

   Place 3 tablespoons of the ghee in a small saucepan over low heat. Add the finely chopped garlic and fry for about 30 seconds, just until the garlic begins to change color. Remove the pan from the heat and let the ghee infuse. Reserve the remaining ghee for cooking and brushing the naan.

7. 7

   Turn the dough out onto a lightly floured board. Knead it for 1 minute, adding only enough extra flour to prevent sticking.

8. 8

   Divide the dough into 4 equal portions.

9. 9

   Working with one portion at a time, add flour as needed and roll the dough to approximately 7 inches in diameter. The naan does not need to be perfectly round; it only needs to fit your frying pan. Roll all four naans and arrange them so they are ready to cook.

10. 10

    Brush the top side of each rolled naan with ghee.

11. 11

    Heat a large frying pan over medium-high heat. When the pan begins to smoke lightly, brush it with a little ghee.

12. 12

    Place one naan ghee-side down in the hot pan. Cover the pan and cook for about 1 minute, until bubbles begin to form on the surface.

13. 13

    Brush the exposed top side of the naan with ghee.

14. 14

    Turn the naan over and cook for a further 1 1/2 minutes, until the underside is browned and the bread is cooked through.

15. 15

    Remove the naan from the pan and cover it with foil while cooking the remaining breads.

16. 16

    While the naan is still warm, pour the garlic-infused ghee over it, top with the chopped coriander, and serve with your favorite tikka or curry.

Notes

Keep the cooked naan covered with foil to retain warmth and softness. The dough is intentionally slightly sticky; avoid adding more flour than necessary. Cook the naans one at a time in the hot pan.

Nutrition per serving

• bread
• side dish
• vegetarian
• South Asian
• pan-fried
• garlic
• yeasted
• curry accompaniment