Garlic Naan Bread
Soft, fluffy, homemade naan bread, brushed with melted garlic butter. Perfect for mopping up the sauce from your favorite curry!
Servings 6
Calories 347kcal
Ingredients
For The Dough
- 2 teaspoon instant yeast (7g)
- ½ c warm water (120 ml)
- 2 ½ c strong white bread flour (300g)
- 1 teaspoon caster sugar (5g)
- ½ teaspoon baking powder
- 1 teaspoon salt (5g)
- ½ c natural yogurt + 2 tbs, (150g)
- 2 tbs unsalted butter melted, (30g)
For Rolling/Shaping
- 3-4 tbs all purpose flour
Garlic Butter
- 5 tbs unsalted butter melted, (75g)
- 1 teaspoon salt
- 2 cloves garlic minced
- 4 teaspoon fresh parsley finely chopped, or 2 teaspoon dried parsley
Instructions
- Place the 2 teaspoon of yeast in a bowl and add the ½ cup of warm tap water, about 110°F. Stir together and leave for 5 minutes, until foam appears on top of the water. If foam doesn't appear, stop here, your yeast is old. If foamy, proceed.
- Add the flour, sugar, baking powder, salt, yogurt, melted butter, and yeast/water mixture to the bowl of a stand mixer.
- Mix the dough together using the dough hook until combined on low and slow. Continue to knead the dough with the dough hook for 10 minutes. By this point the dough will have pulled together and be sticky.
- Place the dough in an oiled bowl, cover with a tea towel and allow to proof for 60-90 minutes, until doubled in size. You can mist the tea towel with a water bottle or cover with a plate to retain moisture. I do both.
- Dust the work surface with a sprinkling of flour. Divide the dough into 6 balls, dust each one with a small bit flour (not too much to avoid excess flour from burning on your hot plate when cooking). Roll each one out into a 6"-7" circle or teardrop.
- Preheat the oven to its lowest setting (100-175°F) to keep the naan breads warm while you finish grilling them on a medium hot griddle or cast iron skillet.
- Using a griddle e.g. a seasoned cast iron or non-stick pan over a medium heat. When hot, place a naan bread in the pan and fry for approx. 2-3 minutes each side. When the first side puffs up, it is ready to flip. cook for another 3 minutes until golden patches appear on the bread.
- Meanwhile make the garlic butter by heating the butter, salt, and minced garlic in a small sauce pot. Once melted and blooming with the beautiful smell of garlic, add freshly minced parsley.
- Brush the freshly cooked the naan bread generously with the garlic butter.
- Place in the oven until ready to serve. Stores well in an airtight container overnight.
- Serve with your favorite curry, hummus, soup, bean dip. So good you can eat it with anything, including naan burgers.
Notes
Remember: If your yeast does not foam when placed in warm water, it is old and dead. Make sure you have fresh yeast. Yeast should be stored in the refrigerator.
