Garlic Naan Bread
Prep Time: 5 minutes
Cook Time: 35 minutes
Proofing Time: 1 hour
Total Time: 2 hours
INGREDIENTS
For the dough:
2 tsp instant yeast
½ cup warm water
2 ½ cups strong white bread flour - plus extra for dusting
1 tsp sugar (caster or superfine)
½ tsp baking powder
1 tsp salt
½ cup + 2 tbsp natural yogurt
2 tbsp melted unsalted butter
For rolling/shaping:
3-4 tbsp plain all-purpose flour
Garlic butter:
5 tbsp melted unsalted butter
1 tsp salt
2 cloves minced garlic
2 tsp dried parsley - or 4 tsp finely chopped fresh parsley
INSTRUCTIONS
Place the yeast in a bowl and add the warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
2 tsp instant yeast, ½ cup warm water
Add the flour, sugar, baking powder, salt, yeast, water mixture, yogurt, and melted butter to the bowl of a stand mixer.
2 ½ cups strong white bread flour,1 tsp sugar (caster or superfine), ½ tsp baking powder,1 tsp salt, ½ cup + 2 tbsp natural yogurt, 2 tbsp melted unsalted butter
Mix the dough using the dough hook until combined. The mixture will look dry at first but will come together.
Once combined, continue to knead the dough with the dough hook for 10 minutes. By this point, the dough will be quite sticky.
Place the dough in an oiled bowl, cover with a damp cloth or clingfilm, and allow to prove for 60-90 minutes, until doubled in size.
Dust the work surface with a good sprinkling of flour. Divide the dough into 6 balls, dust each one with flour, and roll each one out into a teardrop shape approx 18cm (7 inches) long and about 12cm (4.7 inches) wide at the widest point.
3-4 tbsp plain all-purpose flour
Preheat the oven to its lowest setting (to keep the naan bread warm).
Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over high heat. When very hot, place naan bread in the pan and fry for approx. 3 minutes, until it puffs up.
Turn the naan bread over a cook for another 3 minutes until golden patches appear on the bread. You can cook it for longer if you prefer darker patches (the pan may smoke a little if cooking for longer, so you may need to carefully wipe it out after cooking each naan).
Meanwhile make the garlic butter by mixing the melted unsalted butter, salt, garlic, and dried parsley together in a small bowl.
5 tbsp melted unsalted butter, 1 tsp salt, 2 cloves minced garlic, 2 tsp dried parsley
When the naan bread is cooked, place it on a baking tray and brush the top generously with the garlic butter mixture.
Cover the tray with foil and place in the oven.
Repeat, cooking each naan bread, brushing the top with garlic butter, and placing on top of the previously cooked naan bread (keeping them in a stack will keep them nice and soft). Each time you add naan bread to the pile, re-cover the pile with the piece of foil and place it back in the oven to keep warm until all the naan bread is cooked.
Serve with your favorite curry.
