Best Naan Bread Ever
One of my husband and I’s favourite flatbread is always naan with garlic parsley butter, so I decided that I would have to try and match some from scratch. We loved them so much they were gone in a single night and I had so make another batch within a couple of days! This is the recipe - I guarantee you will love them.
Click on the image to watch how to make it.
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Ingredients:
1 teaspoon sugar
1/2 cup warm water
1/4 oz. active dry yeast (2 1/4 teaspoons)
2 1/4 cups all-purpose flour
1/2 cup plain yogurt or greek
1/2 teaspoon salt
1 tablespoon oil
Garlic parsley butter:
3 tablespoons melted butter
2 tablespoons of chopped fresh parsley
1 glove fresh garlic, finely chopped
Method:
Mix your dry yeast and sugar in a bowl. Add in some warm water and stir well. Let rest in a warm place, covered with a tea towel for approx 10 minutes. Or until your yeast is bubbly. (If it isn’t bubbly or hasn’t formed a thick layer on the surface, your yeast may be dead. Start over with fresh yeast, otherwise they will not rise properly.)
In a separate bowl, add your all purpose flour, and salt to a bowl. Whisk to combine. In another bowl, mix your yogurt and oil together.
After your yeast has rested, add it to your flour mixture along with your yogurt and oil mix.
Stir together until dough forms. Then roll onto floured surface, and knead for approx 8-10 minutes, or until dough is smooth and easy to knead.
Cover dough with a damp tea towel, and let rest for 30 minutes to an hour.
Once dough has rested, you can divide it into 10 equal-ish portions, and roll out to flatbread shape.
Once heated, lightly oil your cast iron pan (Cast iron pans are best to achieve the bubbly texture that we all love, but stainless steel is also good - I prefer not to use any non stick pans due to toxicity.)
On high heat, add your flatbread and cook for approx 30 seconds to a minute on each side, or until bubbly and slightly brown. Flip and repeat until all are cooked. You may want to add a drizzle of oil, very lightly, before frying the next flatbread.
You can enjoy as is, or enjoy lathered with garlic butter.
To make the garlic butter, add your salted butter to a pan, with finely chopped parsley - the more the better I say, and mince your garlic. Stir until melted, let rest until slightly cool, then add as desired to your bread. Sooo delicious. You’ll be coming back for more.
With love,
Tara x