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Prep Time: 45 Minutes Cook Time: 16 Minutes |
Ready In: 61 Minutes Servings: 2 |
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I've recently turned 30 and invited my friends to my place to an Indian/Singaporean meal. I served these mini garlic naans as an appetizer and they disappeared quickly. The original recipe didn't ask to sprinkle them with salt, but I did a batch with and without and preferred the salted ones. I also sprinkled some with fresh coriander (cilantro), although the original recipe only called for parsley. I have changed the baking temperature to 375°C, as one reviewer pointed out that the naans were done in about 8 minutes at a temperature of 375°F. 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:
1. Mix yeast, sugar and water in a bowl.
2. Cover and leave undisturbed for 10-15 minutes.
3. Mix flour and salt and sieve into a bowl.
4. Make a well.
5. Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
6. Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
7. 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.
8. Knead for one minute.
9. Cut into 32 pieces.
10. Make balls and press them into 7 cm /2 1/2 in circles.
11. Put on a lined tin.
12. Mix 4 tablespoons melted ghee or butter with the minced garlic.
13. Brush the unbaked mini naans with the butter - garlic mixture.
14. Sprinkle with the herbs (mix them or keep them individual) and salt.
15. Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
16. Serve your guests warm or cold as an appetizer.
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