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Naan Bread with
Garlic & Cheese

Servings:           6 naans
Total Time:        5 hrs
Cooking Time:  5 mins
Resting Time:   4 hrs (to prove)
Pre-heat Oven to Grill

Download this Recipe (.pdf)

Ingredients

2 tsp instant dry yeast
1½ cups warm water
4 cups white bread wheat flour
2 tsp salt
2 pinches of baking powder
2 tsp white sugar
5 Tbsp Greek or natural yoghurt

white bread wheat flour, for dusting
1 tsp light olive oil, for greasing

light olive oil or butter, for brushing
6 tsp finely chopped garlic
9 Tbsp Cheddar cheese, finely grated
3 tsp finely chopped chillies (optional)
freshly ground salt & black pepper

Method

In a small bowl, mix the yeast & water and set aside for 5 mins.
Sift the flour, salt & baking powder into a large mixing bowl.  Mix in the sugar & yoghurt and then the yeast water.
On a floured surface, knead the dough well for at least 10 mins.  Lightly flour hands if the dough is too sticky.
Place the dough into a bowl greased with olive oil, cover with a tea cloth & leave to prove for about 4 hrs.

Knock back the dough & divide into 12. Using a little flour if sticky, roll into balls & then roll & stretch with floured hands to flatten into thin ovals each about 20cm long & 10cm wide.  The flatter the naans, the better they will puff up.
Brush both sides of the ovals lightly with oil or butter and spread each with 1 tsp garlic, 1½ Tbsp cheese & ½ tsp chillies (optional).  Cover with another oval & press the ends to seal.  Repeat to make the other 5 naans.

Pre-heat a baking tray in the oven for about 5 mins until hot.

Cover the hot baking tray with baking paper & place as many naans that fit on top.
Season with salt & pepper.
Grill on a lowish shelf for about 5 mins until risen & brown/black spots appear.
Remove from the oven and wrap in a fluffy tea towel placed in a basket to keep warm.
Repeat for any additional naans.
Serve immediately while warm.

Tips

* Halve the ingredients to make fewer naans.
* The dough can be prepared in advance...
  Just before knocking back to make the individual naans, place the dough in a plastic bag, seal and place in the fridge until needed.
  The dough should be used within 2 days and brought back to room temperature before knocking back.
* Cooked naans can be frozen...
  Just wrap & freeze them individually in tin foil and when required, defrost to room temperature, sprinkle lightly with water on both sides &
  re-heat in an oven set to 180°C for 8-9 mins.
  Alternately, re-heat from frozen in the microwave on high for 1 min.

Variation

Make 12 single layer naans topped with garlic (and chillies if desired), seasoned with salt & pepper & grilled for 3 mins.
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|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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