Garlic naan bread is always good but when you make it yourself it’s really good. It’s actually really easy to make but just takes a bit of time. It goes great with curries, stews or anything that the bread can soak up. You need to make the dough about 3 hours before dinner but making it is very easy.
Some people use yoghurt in their naan bread but I use kefir in this batch because I think the flavour is better. The real secret here it to finish the naan bread with a fresh garlic butter. Definitely don’t skip that step.
Garlic Naan Bread
- Rolling pin
- Medium sized pan with a lid
- 3.5 g active dry yeast Usually half a package
- 125 ml warm water
- 300 g all purpose flour
- 1 tsp honey
- 100 g butter split in half - 50g and 50g
- 3 tbsp kefir
- 1 clove garlic
- 1/2 tsp salt
- Add the yeast, water and honey together and stir well. Let sit for 5-10 minutes or until bubbles start to form.
- Melt 50g (half) of the butter in a pan and let cool. Make sure the butter is not too hot as it could kill your yeast. It should still be melted but not hot.
- Mix flour and salt together in a big bowl. Make a well in the centre of the bowl and add the cooled butter, yeast mixture and the kefir in the middle. Mix gradually with a fork until well combined. Dough should be slightly sticky but not too wet.
- Knead on a well floured surface for about 5 minutes until a nice dough is formed and the dough is nicely incorporated. Place in a floured bowl and cover with a tea towel. Let rise for 1+1/2 - 2 hours or until doubled in size.
- Set your oven to 375F/190C. When the dough is ready press down to knock out some air (This is called de-gassing the dough and get rids of excess C02). Cut into 6 pieces and roll into little balls.
- At this stage I like to get my pan hot so when I'm finished rolling the dough it's ready to go. Using flour, roll the balls into discs that fit into the size of your pan. Hit the pan with a splash of olive oil and throw the dough in the pan covering with a lid. 5 minutes later flip with a spatula and cook for another 5 minutes with the lid on. You might have to turn the heat down after awhile to get the perfect temperature. Season with sea salt immediately after it comes out of the hot pan.Continue to fry and roll until they are all finished and place on a baking tray with parchment paper.
- Melt some butter (the other 50g) and remove from heat. Microplane one clove of fresh garlic into the butter and mix. Place this garlic butter over and in between the naan bread and cover with aluminum foil. Bake in the oven for about 5 minutes or until the garlic has infused nicely into the bread. Whatever you do don't burn the garlic.
- Eat delicious, fresh, hand-made garlic naan bread that you made yourself.