Ingredients (makes 4 naans)
- 3g sugar
- 80g warm water
- 15g fresh yeast
- 200g white flour
- 80g kefir or yoghurt
- 3-4g salt
- 10g olive oil or clarified butter
- 8g garlic
- 40g olive oil
- fresh cilantro
- sesame seeds
- In a small bowl mix water with yeast and sugar. Leave in a warm place for 10 minutes.
- In a big bowl mix sifted flour and salt. Then add to it yoghurt, yeast water and olive oil. Mix with folk. Cover with a dry towel and leave in a warm place for around one hour.
- Finely chop garlic and fresh coriander. Mix them in a small bowl with olive oil and sesame seeds. You can also add some spices to it.
- On a floured surface divide the dough into 4 and then roll individual naans. Cover them with dry towel and leave them to rise for around 30 minutes.
- Fry naans on medium-high heat adding some vegetable oil ( I used olive oil), on each side for a couple of minutes. Cook all naans.
- To finish off, brush each side of naan with garlic and coriander mixture and fry on medium heat for no more than a minute on each side. Serve and enjoy!
- This naan could be made plain and kept in the fridge for a few days (or frozen), then regenerated with garlic and coriander mixture just before serving.
- You can add some fresh or dry herbs and spices to this recipe. And not only to the mixture with oil but also before step N4 – after the first proof.
- Normally, in this recipe, I should use clarified butter (ghee), but after living in Spain for 6 years, I got to use extra virgin olive oil 😉