This is a recipe for fabulous Garlic Naan Breads. They are delicious served with any Curry, bronzed and burnished with garlic butter and Nigella seeds. They can be made ahead and heated up just in time to be piled high for sharing.
I use a free standing mixer to make my dough but you can do it by hand in a large bowl. It is a very sticky dough though.
Put 500 grams of bread flour, 9 grams salt, 1 tbsp sugar,14 grams yeast (2 packets) and 1 tsp of baking powder in your bowl. In a measuring jug measure out your 150 grams yoghurt and 200 mls milk and 1 egg. Using a fork or small whisk mix the whole lot up well in the jug.
Add the liquid to the bowl and using a dough hook with your mixer or by hand bring the whole lot together and then knead for about 8 mins with your mixer or ten by hand.
Once the dough has become smooth and elastic it's ready. If the dough still sticks around the bowl stop the mixer and scrape it all down.
If mixing by hand it can be a bit sticky. try to be frugal with your flour on your surface as you don't want it to become too dry. A bit of oil on the surface might help.
Oil your bowl and cover. Put it somewhere warm to prove for about an hour or until at least doubled in size.
When ready turn out the dough and knock back. Put your pan on the heat with 1 tbsp of oil. Measure the whole lot on some digital scales and divide by 8. It's usually about 115 grams each Naan. Roll it out as best you can to about2 mm thickness and pop it in the pan. I roll it out once and leave it for 20 seconds before going back and rolling it out again to help it stop shrinking back when it gets in the pan.
It usually takes about 1-2 mins each side and I do time it. Otherwise I daydream. Some may be thicker and need one minute more each side. Add more oil as you need to.
I have ready the melted butter, garlic powder and Nigella seeds just mixed together in a mug or pot and as they come out I brush them with it.....Yum.
I usually leave them then piled up together and covered in foil and simply reheat when I need them. I keep them covered when I reheat them at 180 C for 5/10 mins or so.
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When reheating for added lushness I refresh mine with another light brush of garlic butter. I just make the butter with another 25 g of salted butter and ½ tsp of garlic powder melted and stirred well.