Garlic Naan
Garlic Naan (Bread) Recipe
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(Serves About 4)
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Ingredients​
For the Bread:
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1 Teaspoon Active Dry Yeast
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1 Teaspoon Sugar
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¼ Cup Warm Water (To Activate Yeast)
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2 Cups All-Purpose Flour
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3 Tablespoon Oil
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1 Teaspoon Salt
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1 Tablespoon Yogurt (Can Be Low Fat)
- 1 Cup Iced Water
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For the Garlic Cilantro Butter:
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1 Stick Unsalted Butter
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4 Cloves Garlic (Minced)
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¼ Cup Cilantro Leaf (Chopped)
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To Cook:
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¼ Cup Cooking Oil
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Instructions
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For the Naan:
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Combine the yeast, sugar and warm water in a cup or small bowl and leave for 8-10 minutes to activate.
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In a large bowl, place the flour, 2 tablespoons of oil, salt and yogurt. Combine well.
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When the yeast has activated, add to the flour mixture and slowly add the iced water, combining to form a smooth but slightly sticky dough.
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Turn the dough out on a floured board and knead gently for 3-5 minutes.
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Place 1 tablespoons of cooking oil in the bottom of another saucepan and place the dough into that.
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Cover with a clean cloth kitchen towel and leave for one hour to rise.
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Once risen, knead the dough gently for two minutes, and cut into four even portions.
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Roll into balls and place on a baking tray covered with parchment paper.
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When ready to cook, heat a large cast iron skillet until it begins to smoke.
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Roll the each portion of dough to the classic naan teardrop shape.
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Brush the cast iron skillet with oil and place the naan on to the skillet, pulling it out to retain its shape.
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Cook for 1-2 minutes a side. Turn once. Don’t worry if you get a few char marks as the naan bubbles on the skillet as they will add to the flavor.
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Keep the naan warm as you prepare the others.
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Brush the naan with the garlic cilantro butter (see below) before serving.
For the Garlic, Cilantro Butter:
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Melt the butter in a small saucepan.
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Add the minced garlic and poach it in the butter on a gentle heat.
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Just before brushing the naan, add the cilantro (don’t to this too early as it can go black).