Garlic Naan
Makes about 8-10 naans
Servings 8 pieces
Cost 5
Ingredients
- 2 tsp Active Dried Yeast I use Bakels active dried yeast. Use an extra 1/2 to 1 tsp if youre using a dried yeast mixture with improvers such as Edmonds Sure Bake
- 1 tsp Sugar
- 60 ml Lukewarm Water
- 520 gm Flour adjust flour slightly to suit
- 1.5 tsp Salt
- .5 Cup Plain Greek Yoghurt I use one small 125gm pottle
- 2 tbsp Vegetable Oil
- .75 Cup Warm Milk
- 6-8 Cloves Garlic minced
- 1 tbsp Dried Coriander Leaves Or use fresh chopped (optional)
- 50 gm Butter Melted
Instructions
- Combine the yeast and sugar with the warm water. set aside for 10 min to activate the yeast.
- Mix the salt with the flour in a large bowl. Add the yeast mixture.
- Mix the yoghurt, vegetable oil and warm milk thoroughly. Then add to flour and yeast mixture. Stir well till the dough comes together.
- Knead till smooth for about 4-5 minutes. Add a little extra flour if it's too sticky.
- Place into oiled bowl and cover. Leave to rise for 1 hour.
- Gently melt the butter in a saucepan and add the garlic and coriander.
- Pat down the dough and divide into 8-12 pieces. Roll to ball and then roll the balls to an oval shape about 3-4mm thick
- Cook first side in a non stick frypan on medium-hight about 2-3 minutes till bubbles form on surface. (If you get two frypans going it takes half the time to get through the dough.)
- Brush well with the melted butter mix then flip and cook second side.
- Remove from heat and cool to freeze or eat straight form the pan.
Notes
These are so easy to make and once you've made your own, you'll never go back to the flavourless overpriced store brought ones.
Adjust the number of portions based on your preference. For hungry folk make 6-8, for those with smaller appetite make 10-12.
It's important your yeast mixture "foams" in the water after the 10 minutes is up. Dont use too hot water or you will kill the yeast. If it won't bubble / foam your yeast is dead and you need to replace it with fresh stuff. I'm in New Zealand and I use Bakels instant active dried yeast. It's a great product used in a lot of commercial bakeries and I use this for all my yeast based baking.
Coriander is optional, some people think it tastes like soap. You can substitute another herb if you like such as tarragon or just use garlic. The preminced stuff in a jar works just as well as fresh.
If freezing place a piece of baking paper between each one so they are freeflow.