Garlic Rosemary Naan
"So much easier than you would expect"Serves 4 | Prep Time 35 mins | Cook Time 10 mins
Why I Love This Recipe
Truly never need to buy frozen naan again. This is so easy and there are so many ways to change up the flavors. Infuse the oil with herbs of your choice and switch up the garlic with minced jalapeño or meat. Can't wait to make this again!
Ingredients You'll Need
3 cups (375g) All Purpose Flour
2 tsp Instant Yeast (or 2.5 tsp of Active Dry Yeast)
1 tsp Salt
1 cup (240ml) + 2 Tbsp (30ml) Warm Water (Not Hot)
Olive oil (for oiling the dish and for frying)
Minced Garlic *optional
Add the flour, yeast and salt to a mixing bowl and mix together
Pour the warm water over the flour mix and stir in with a spoon. Flour your hands and a work surface and get in there with your hands, kneading the dough about 20 times so that it forms into a nice big ball. The dough will be quite soft
Place the ball of dough into an oiled bowl (if you want to infuse your naan with rosemary flavor, liberally add full rosemary leaves to the oil). Turn the dough over a couple of times so that it's lightly coated in the oil, then cover the bowl with a cloth and leave to rise on the countertop for 30 minutes (45 if you used Active Dry Yeast)
When the time is up, bring out the ball of dough and place onto a parchment lined board. Alternatively use a floured baking mat. Cut the dough into 8 roughly even sized pieces
Heat up a non-stick frying pan with a tiny bit of olive oil – it really must be a very small amount, like a half a teaspoon
Roll out the first naan into roughly an oval sort of shape and place into the hot frying pan. Allow to cook until nicely browned on each side (if the pan is hot enough, it should only be 2-3 minutes before it’s perfectly done both sides). If you would like to make garlic naan, then once you’ve rolled out your naan bread, dip your finger in water and lightly dab the water onto the surface of the naan bread, add crushed garlic and press it in, it will stick because of the dampness of the dough from the water. Then fry it as usual
Repeat for the rest of the naan breads.
Add more oil as needed if your pan starts to look too dry, but use only a small amount at a time.
Pairs Well With
Curry or straight up by itself