Garlic And Chilli Naan Bread |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Nann bread without the need for a clay oven Ingredients:
* 1 tsp sugar |
* 1 tsp fresh yeast |
* 0.667 cup warm water |
* 1 1/2 cups plain flour |
* 1 tbsp ghee |
* 1 tbsp ghee melted |
* 1 tsp salt |
* garlic and chilli sauce (this can be found in most chinese or japanese or chinese grocers) |
Directions:
1. Put the sugar and yeast in a small bowl or jug together with the warm water, and mix thoroughly until the yeast has completely dissolved. Set aside for about 10 minutes, or until the mixture is frothy.
2. Place the four in a large mixing bowl. Make a well in the centre of the flour, add the ghee, and salt and pour in the yeast mixture. Mix thoroughly to form dough, using your hands and adding more water if required.
3. Turn the dough out onto a floured work surface (counter) and knead for about 5 minutes or until smooth.
4. Return the dough to the bowl, cover and set aside to rise in a warm place for 1 1/2 hours or until doubled in size.
5. Turn the dough out onto a floured surface and knead for a further 2 minutes. Break off small balls with your hand, and pat them into rounds about 12cm in diameter and 1cm thick.
6. Spread the garlic and chilli sauce thinly over one side.
7. Place the dough rounds on a greased sheet of foil and grill (broil) under a very hot preheated grill (broiler) for 7-10 minutes, turning twice and brushing with the melted ghee
8. Serve warm immediately or keep wrapped in foil until required.
9. If you preheat your grill for about 30-40 minutes prior to putting them in you'll have a better result.
10. Also I cannot stress enough that they shouldn't be more than 1cm thick. You can make them bigger than 12cm diameter, but not thicker.
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