Ingredients

The following ingredients have 6 Servings
  • 2 tsp (7g) instant yeast
  • 120 ml (1/2 cup) warm water
  • 300 g (2 1/2 cups) strong white bread flour, plus extra for dusting
  • 1 tsp (5g) sugar (caster or superfine)
  • ½ tsp baking powder
  • 1 tsp (5g) salt
  • 150 ml (1/2 cup + 2 tbsp) natural yogurt
  • 30 g (2 tbsp) melted unsalted butter
  • 3-4 tbsp plain (all purpose) flour
  • 75 g (5 tbsp) melted unsalted butter
  • 1 tsp salt
  • 2 cloves minced garlic
  • 2 tsp dried parsley (or 4 tsp finely chopped fresh parsley)

Instruction

  • Place the 2tsp of yeast in a bowl and add the 1/2 cup of warm water. Stir together and leave for 5 minutes, until foam appears on top of the water.
  • Add the 300g (2 1/2 cups) flour, 1tsp sugar, 1/2 tsp baking powder, 1 tsp salt, yeast and water mixture, 150ml (1/2 cup + 2 tbsp) yogurt and 2 tbsp melted butter to the bowl of a stand mixer.
  • Mix the dough together 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.
  • Preheat the oven to its lowest setting (to keep the naan breads warm).
  • Heat a large frying pan (either a non-stick or a seasoned cast iron pan) over a high heat. When very hot, place a 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 5 tbsp of melted unsalted butter, 1 tsp salt, 2 minced cloves of garlic and 2 tsp dried parsley together in a small bowl.
  • When the naan bread is cooked, place 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 a naan bread to the pile, re-cover the pile with the piece of foil and place back in the oven to keep warm until all the naan breads are cooked.
  • Serve with your favourite curry.