This recipe yields chewy, yummy, versatile, easy-to-make bread. The recipe makes 4 large or 6 smaller servings, so double the recipe if desired. We made this with organic, Italian soft wheat flour, however, you can use any flour of choice by gradually adding just enough to from dough. We've opted for dried parsley and black seed to garnish, but feel free to experiment with whatever you love.
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Ingredients
- 6 tbsp (90ml) water
- 6 tbsp (90ml) milk
- 1-1/2 tsp (7g) sugar
- 1 tsp (3g) yeast
- 1/2 tsp (3g) salt
- 1 tsp (5g) extra virgin olive oil
- 1-1/2 cups (235g) all-purpose flour Italian soft wheat or white pastry flour, if available
- Garlic Ghee gently melted
- dried parsley or favorite herb(s)
- black seeds
Ingredients
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Instructions
- Warm the water and milk, transfer to a bowl. Add add sugar and yeast. Leave it to rest for 5-10 minutes to activate the yeast. It will get a little foamy.
- Add salt and olive oil to yeast mixture.
- Gradually add flour, stirring and adding more as needed to form dough.
- Transfer to a floured surface. Kneed for a minute with additional flour, then form into a ball. Transfer to an oiled bowl. Cover with a slightly damp towel and leave the dough to rest for 30-45 minutes. It will rise a bit (but not a lot).
- Meanwhile, gently melt garlic ghee in a saucepan. Keep it aside for later.
- Divide the dough into 4 or more equal parts.
- Either roll out a portion into a thin round, or press it out with fingertips along a small plate that's been brushed with melted garlic ghee.
- Grill the naan on a griddle or in a hot cast iron skillet that's brushed with a little garlic ghee until small brown spots form on the bottom. 1-2 minutes. Flip and repeat on the other side.
- Transfer to a plate; brush with warm, melted garlic ghee. Sprinkle with dried parsley leaves and black seeds, as desired.
- Repeat with each portion.