Curry House Garlic Naan
Soft yeast raised naan cooked in a heavy frying pan and finished with gently fried garlic, coriander and ghee. This recipe makes six large naans to serve four people.
Ingredients
For the Naan Dough
- 450 g plain white flour plus up to 25g extra for dusting
- 7 g fast action dried yeast
- 15 g caster sugar
- 1 teaspoon baking powder
- 1 1/4 teaspoons fine salt
- 310 ml warm water approximately 35°C
- 1 tablespoon neutral vegetable oil plus extra for the bowl
For the Garlic Ghee
- 50 g ghee or unsalted butter
- 4 garlic cloves very finely chopped
- 3 tablespoons finely chopped fresh coriander
Instructions
- Stir the warm water, sugar and yeast together in a jug. Leave for 5 to 10 minutes, until a light foam appears.
- Mix 450g flour, the baking powder and salt in a large bowl. Pour in the yeast mixture and vegetable oil, then stir until a soft dough forms.
- Knead by hand for 8 to 10 minutes, or with a dough hook for 6 minutes. The dough should become smoother and elastic while remaining tacky. Add the reserved flour a tablespoon at a time only if it is unmanageably wet.
- Place the dough in a lightly oiled bowl, cover and prove in a warm place for 60 to 90 minutes, until almost doubled.
- Divide into 6 equal pieces, shape into balls and place them on a lightly floured tray. Cover and rest for 30 minutes.
- Melt the ghee in a small frying pan over medium low heat. Add the garlic and cook for 1 to 2 minutes, stirring, until fragrant and very lightly golden. Remove from the heat and stir in the coriander.
- Preheat a heavy frying pan, cast iron skillet or tawa over medium high heat for 5 minutes. Roll one dough ball into an oval approximately 3mm thick and brush the underside lightly with water.
- Place the wet side against the dry pan. Cook for 60 to 90 seconds, until bubbles rise and the base develops dark golden patches. Turn and cook for another 45 to 60 seconds, until coloured and cooked through.
- Transfer to a plate and brush generously with the garlic ghee. Cover loosely with a clean tea towel and repeat with the remaining dough.
Notes
Warm water should feel comfortable on the inside of your wrist. Hot water can damage the yeast. The dough is meant to be tacky. Add extra flour gradually rather than making it firm. Keep the garlic pale or lightly golden. Deeply browned garlic can taste bitter. Strong white bread flour may be used for a chewier naan and may absorb a small amount of extra water. Do not invert a non stick pan over a flame. This recipe cooks both sides against the pan.
Nutrition
Calories: 574kcalCarbohydrates: 92gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 32mgSodium: 837mgPotassium: 151mgFiber: 4gSugar: 4gVitamin A: 21IUVitamin C: 1mgCalcium: 82mgIron: 5mg
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