Naan bread with an extra hit of garlic!
These are great with a bowl of soup or dhal and make great dipping bread too.
Makes 6 naan.
350g plain flour
1 teaspoon caster sugar
2 teaspoons instant yeast
3 teaspoons nigella seeds
45g ghee, melted or oil
110g Greek yogurt
150g warm water
2 garlic cloves, chopped finely
50g melted ghee or oil
In a large bowl combine the flour, sugar, yeast and nigella seeds.
In a jug, whisk together the ghee, yogurt and water.
Pour the wet ingredients into the dry and form into a dough.
Knead the dough for 5 minutes.
Place the dough back in the bowl and cover with a damp tea towel or plastic film.
Leave to rise for 1 hour.
While the dough is rising, combine the garlic and ghee, set aside.
Heat a large frying pan over a medium to high heat.
Gently divide the dough into six portions and roll out to 3mm thickness.
Brush one side of the dough with the garlic and ghee and cook this side down, as it cooks brush the top side with ghee. Turn once the underside is golden and repeat.
Keep warm under a tea towel while you cook the remaining naans.