Naan bread is brilliant, isn’t it? We should eat them more. I basically only made these because I had some yoghurt left from the flatbreads. They were wonderful (especially as a midnight snack dipped in mayo!) and I’m never ever buying supermarket naan bread again. Now I just need to brave making a curry from scratch.
- 500g Strong white bread flour
- 7g Yeast
- 1 Tsp. Salt
- 1 Tsp. Sugar
- 5 Cloves of garlic, finely chopped
- 200g Greek Yogurt
- 100 ml Warm water
- 20 ml Oil
- 5 Tbsp. Butter, melted
Mix the warm water and oil in a measuring jug. Then mix together the flour, salt, sugar, yeast and garlic in a large mixing bowl.
Add the water/oil and yoghurt. Mix together well with a wooden spoon. When it’s all started to come together, tip it out onto a well-floured surface.
Knead for 10 minutes, until it’s a smooth ball of dough, and springs back when you poke it. If it’s too sticky, add a little flour, too crumbly, a little water.
Next, place the dough in a lightly oiled bowl, and put somewhere warm to proof (I use a plastic bag).
After an hour, the dough should have doubled in size. If not consider moving it to a warmer location and leaving for a further 30 minutes.
When the dough is ready, tip it out onto a well-floured surface and punch out the air. Then knead for a further 5 minutes.
Separate the dough into 8 equal balls and, making sure there is plenty of flour on your surface, roll out to circles, around 3mm thick. I do 4 at a time because my kitchen is tiny and I don’t have space for 8. Leave to rest for 5 minutes.
Brush with butter, and fry in a little oil for around 3 minutes each side.
Homemade Garlic Naan Breads
- • 500g Strong white bread flour
- • 7g Yeast
- • 1 Tsp. Salt
- • 1 Tsp. Sugar
- • 5 Cloves of garlic finely chopped
- • 200g Greek Yogurt
- • 100 ml Warm water
- • 20 ml Oil
- • 5 Tbsp. Butter melted
- Mix oil and water in a jug
- Mix the flour, salt, sugar, yeast and garlic in a large mixing bowl
- Add water/oil and yogurt, mix together with a wooden spoon
- Tip out on to a well floured surface and knead for 10 minutes, adding flour or water if needed
- When it's a nice smooth dough, that springs back, place in a lightly oiled bowl and cover
- Leave to proof for 1 hour
- Tip out on to a floured surface, and punch out
- Knead for a further 5 minutes
- Separate the dough into 8 equal balls
- Roll out on to a well-floured surface, to 3mm thick circles
- Leave to rest for 5 minutes
- Brush with oil
- Fry for around 3 minutes on each side