About this recipe:A fairly quick garlic naan that I experimented with. This dough can be used for pizzas and bread as I do all the time and it is a big hit with the family. I make a double batch of dough at a time, leave it to expand and then what I don't use I put in the fridge.
280g (10oz) Allinson's® bread flour or pizza dough flour
1 teaspoon salt
1 teaspoon caster sugar
1 teaspoon active dried baking yeast
2 tablespoons olive oil
150ml warm water
113g (4oz) butter
3 cloves fresh garlic, chopped finely
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Add in olive oil and then make a well in middle of mixture. Pour in half the water: mix in, folding from outside in, then add remaining water, doing the same again until dough is holding together.
Knead dough well for 5 to 10 minutes on a floured surface. Split into 4 balls of dough, wrap in cling film and leave to sit in a warm place for about an hour. Once it doubles in size you know it's ready.
Take the 4 balls of dough and knead them again for about 5 minutes. One at a time, roll them out on a floured surface aiming to get the air bubbles out of them.
Put the butter and chopped garlic in a bowl and mix well with a teaspoon.
Preheat the grill.
Take one of the naans and put it on a grill pan. Use a teaspoon and turn it upside down and use it to scoop and spread a small drop of butter and garlic mixture onto one side of the naan pressing slightly on the garlic to make it go into the dough slightly.
Pop in hot grill for about 2 minutes, watching to ensure it does not burn as it cooks very quickly. Take it out and turn it over and do the exact same again and the repeat for remaining naan.
You can add a small drop of chopped coriander to the butter and garlic mixture as well if you like garlic and coriander. This is a big hit with the family and easy to do.
You can also use this recipe for making the base of a pizza per my other recipes.
Making pizza? Make double the mixture and save some for the next night when you make an Indian curry. Just put the leftover dough in the fridge wrapped in cling film ready to use another night.
Try putting a line of butter and chopped garlic in the middle of the rolled out dough and then doubling over and pressing it down flat and then basting it again on the top and then grilling. Tastes great, too.