Garlic Naan
Serves 10
Directions
- 1Finely chop a whole bulb of garlic.
- 2Melt about 40 grams of butter in a little pan over low heat.
- 3Add the chopped garlic to the melted butter and let it bubble away until softened.
- 4Prepare the yeast mixture by combining 300 ml of very warm water, 10 grams of yeast, 10 grams of salt, and 20 grams of sugar.
- 5Stir the yeast mixture and leave it to activate.
- 6Strain the softened garlic through a sieve, pressing out all the garlicky butter.
- 7Keep both the garlic bits and the butter separately.
- 8In a big bowl, combine 500 grams of strong bread flour and 40 grams of milk powder.
- 9Pour in the yeast mixture and bring all the ingredients together.
- 10Leave the dough for 20 minutes to allow the flour to hydrate.
- 11Knead in half of the softened garlic and the cooled down butter from earlier.
- 12Transfer the dough to a floured surface and gently bring it together.
- 13Place the dough back into the bowl, cover it, and let it overproof for a good two hours.
- 14Before shaping the naan, melt a couple of more tablespoons of butter and stir in the rest of the garlic plus some chopped coriander.
- 15Once the dough is puffed up, knock it back.
- 16Divide the dough into 10 to 12 balls, each weighing about 90 to 100 grams.
- 17Roll out each ball into circles or ovals, about 2 to 3 millimeters thick.
- 18Cook the naan one by one on a hot tawa or skillet until bubbles form on top.
- 19Flip the naan over and let it finish cooking on the other side.
- 20Brush the hot naan immediately with the garlicky coriander butter.
Ingredients
- 1 whole garlic bulb
- 40 grams butter
- 300 ml warm water
- 10 grams yeast
- 10 grams salt
- 20 grams sugar
- 500 grams strong bread flour
- 40 grams milk powder
- 2 tablespoons butter
- chopped coriander
Equipment
pansievebig bowlfloured surfacetawaskillet
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