Chilli Garlic Naan
Ingredients
Naan dough
- 490 g strong white bread flour
- 1 tsp salt
- 7 g active dry yeast/5g instant dry yeast/10g fresh yeast
- 250 ml water
- 2 tbsp olive oil
- 8 g sugar ~2tsp
- 3 tbsp natural yogurt or vegan yogurt
Chilli garlic butter
- 2 tbsp butter vegan butter works fine
- 2 tbsp olive oil
- 3 cloves garlic
- 2 birds eye red chillies
- 1 tsp kashmiri chilli powder
- 1 tsp dried mango powder
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- Small handful coriander
- Pinch salt
Instructions
Making the naan dough:
- Dissolve your sugar into the warm water and add your yeast (if using active dry or fresh) - leave to bloom for 5 minutes. Instant dry yeast can be added directly into the flour and does not need activating
- Mix your flour and salt
- Once your yeast mixture has bloomed, add it to the flour along with your yogurt and olive oil
- Mix to combine and knead for 5-7 mins until you can form a smooth dough ball. The dough ball should have the slightest "stick" to it
- Place into a greased bowl and cover with a damp towel, leave to rise for 1-1.5 hours or until doubled in size. You can also refrigerate the dough for a minimum of 12 hours up to 48 hours
- Once risen, turn out onto a floured surface and portion into 8 doughballs, transfer these to a baking tray
- Cover the tray with a damp towel/cling film or a lid and rest for another 30 minutes. If using dough from the fridge, allow to rest for 1 hour
- Roll each piece of dough into your desired shape using a rolling pin or by hand
- Cook each naan on a large flat pan on medium-high heat and flip once you see large bubbles and the base has browned
Making the chilli garlic butter:
- Blitz all the butter ingredients through a food processor
- Brush the butter onto each naan as soon as it comes off the pan