Mini Garlic Naan
photo by I'mPat
- Ready In:
- 1hr 1min
- Ingredients:
- 12
- Yields:
-
32 mini naans
ingredients
- 2 1⁄2 teaspoons dried yeast
- 2 teaspoons sugar
- 185 ml warm water
- 375 g flour
- 1 teaspoon salt
- 60 g melted ghee or 60 g butter
- 2 teaspoons plain yogurt
- 4 garlic cloves, minced (use more or less to suit your taste)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh coriander
- 4 tablespoons melted ghee or 4 tablespoons butter
- salt
directions
- Mix yeast, sugar and water in a bowl.
- Cover and leave undisturbed for 10-15 minutes.
- Mix flour and salt and sieve into a bowl.
- Make a well.
- Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
- Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
- Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
- Knead for one minute.
- Cut into 32 pieces.
- Make balls and press them into 7 cm /2 1/2 in circles.
- Put on a lined tin.
- Mix 4 tablespoons melted ghee or butter with the minced garlic.
- Brush the unbaked mini naans with the butter - garlic mixture.
- Sprinkle with the herbs (mix them or keep them individual) and salt.
- Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
- Serve your guests warm or cold as an appetizer.
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Reviews
-
i scaled this back to a 16 serve for 4 of us and they were delicious. I didn't use the herbs as we don't like cilantro/coriander and I had no parsley but was considering oregano and sweet basil but it was pouring down rain and I was in too much pain to go pick it. Went with the plain garlic and used the ghee but would consider adding garlic to the dough to bring the garlic flavour out more. Thank you for a great recipe tigerduck, made for the Incredible India tag game.
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Tweaks
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This is a great recipe! I had to guesstimate on the ml of water and found a good amount that worked for me (needed it converted to cups). I used butter instead of ghee and it turned out very, very good. Instead of kneading it for step 6, I used my Kitchen Aid and it didnt take as long, although I kneaded it by hand after it doubled. I found that baking it at 400 degrees worked better for me got nice and golden brown without having to stay in too long (it took more than 8 minutes for me as well). It was simple to make, and having the option to use butter instead of ghee makes it a recipe where I would normally have all the ingredients on hand. And the taste was excellent! Thanks tigerduck!!!
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