Oct 15, 2014

Garlic Parsley Naan

Garlic Parsley Naan

I found this recipe in my now forever favourite edition of the Dutch Delicious magazine; the Asia update. It’s a brilliant recipe. It just works, people!

I don’t know if it’s the Greek yoghurt they’ve added to the dough, or the chili oil, garlic and parsley mix I’ve brushed all around, but the flavour, structure and overall feel of this Naan is so good you can’t get enough of stealing bites while cooking ’em up.

You have to try this recipe. No, don’t argue with me and give me that ‘free will’ nonsense, you haven’t truly lived until you’ve tasted this naan alongside a classic butter chicken!

Let’s do this!

 
Ingredients:

 
Naan:

16oz/450gr plain flour
1 tsp salt
1 tsp sugar
2 tsp instant yeast
3/4 cup/185ml luke-warm water
3.2oz/90gr Greek yoghurt
2 tbsp oil

 

Garlic Parsley Oil:

3 tbsp chili oil
5 tbsp mild oil
3 garlic cloves
handful flat-leaf parsley

 

Directions:

 
I used a pizza stone that I preheated for about 45 minutes at 250Cº (480Fº). You can also use a baking sheet, a pizza plate, or whatever you would normally use and preheat it for 15 minutes.
 

I used my stand-mixer for the job. Combine the flour, instant yeast, sugar and salt.
Garlic Parsley Naan

Pour in the luke-warm water.
Garlic Parsley Naan

Add the Greek yoghurt. I took it out of the fridge for about 20 minutes before using it.
Garlic Parsley Naan

I went for a really good extra-virgin olive oil, but any other oil will do.
Garlic Parsley Naan

Knead it for 5 minutes until it’s a supple dough. Not sure what it was, I guess the Greek yoghurt, but the dough was smooth as velvet.
Garlic Parsley Naan

Transfer the dough to a lightly oiled big bowl, cover with plastic wrap and let it rise until doubled in size. For me it took about an hour and a half.
Garlic Parsley Naan

Use a food processor, immersion blender or regular blender to turn the chili oil, regular oil, parsley and garlic into a flavoured oil. You can adjust the quantities of the garlic and parsley.
Garlic Parsley Naan

Fast forward to 90 minutes later. Punch down the dough and divide it into 6 equal-sized pieces.
Garlic Parsley Naan

Roll the dough pieces into a triangle, or whatever shape you like.
Garlic Parsley Naan

Brush both sides with the flavoured oil and cook them (one at a time) for 5 to 6 minutes, until puffy and golden brown.
Garlic Parsley Naan

Then revel in what you’ve created.
Garlic Parsley Naan

Try this recipe.. it’s a keeper.
Garlic Parsley Naan

Garlic Parsley Naan
Ingredients
    Naan:
     
    16oz/450gr plain flour
    1 tsp salt
    1 tsp sugar
    2 tsp instant yeast
    3/4 cup/185ml luke-warm water
    3.2oz/90gr Greek yoghurt
    2 tbsp oil
     
    Garlic Parsley Oil:
     
    3 tbsp chili oil
    5 tbsp mild oil
    3 garlic cloves
    handful flat-leaf parsley

Directions
    I used a pizza stone that I preheated for about 45 minutes at 250Cº (480Fº). You can also use a baking sheet, a pizza plate, or whatever you would normally use and preheat it for 15 minutes.

    Knead by hand or use a stand-mixer. Combine the flour, instant yeast, sugar and salt. Pour in the luke-warm water and add the Greek yoghurt (remove from the fridge about 20 minutes before using it) and add the 2 tbsp oil. Knead it for 5 minutes until it’s a supple dough, transfer it to a lightly oiled big bowl, cover with plastic wrap and let it rise in a draf-free and warm place until it’s doubled in size (1 to 1 1/2 hour).

    Use a food processor, immersion blender or regular blender to turn the chili oil, regular oil, parsley and garlic into a flavoured oil. You can adjust the quantities of the garlic and parsley.

    Punch down the dough and divide it into 6 equal-sized pieces, roll the dough pieces into a triangle. Brush both sides with the flavoured oil and cook the naan (one at a time) for 5 to 6 minutes, until puffy and golden brown.

Meal type: Bread, Indian, Side-dish
Servings: 6
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