Brown Butter Spiced Confit Garlic Naan
- serving for 4
- 1.5 hours
- oven pan
For Dough
Ingredient 1
warm water 125 ml
dried active yeast 2 tsp
sugar/honey 1 tsp
Ingredient 2
bread/plain flour 300 g
salt 5 g
Ingredient 3
natural yoghurt 150 g
melted butter/ ghee 20 g
For Butter
Ingredient
butter 200 g
garlic cloves 20 g
Spice & Herb
dried fenugreek leaves 1 tsp
cardamom 5-6 pods
chilli powder 1 tsp
bay leaves 2 pc
Seasoning
salt 1 pinch
Others
Garnish
fresh coriander
Others
oil for rolling surface
Directions
-
Mix yeast, water and sugar sit for 10 mins
-
Mix flour and salt before pouring in the yeast mix then adding the yoghurt and butter
-
Mix and knead until smooth for few minutes
-
Shape into a ball and cover to prove until doubled in size
-
Brown the butter gently on a low heat then set aside to cool slightly
-
Add the garlic, fenugreek, chilli flakes, cardamom, salt and bay to a oven dish
-
Pour over the brown butter and slowly confit in oven 100c until the garlic is really tender
-
Divide the dough into 8 equal pieces and roll out on a lightly oiled surface
-
Add 4-5 garlic cloves per naan and a drizzle of the butter before sandwiching and sealing the edges
-
Heat a dry pan very hot until smoking and cook the naan for 3-4 mins on each side
-
Brush with more spiced garlic butter and top with fresh coriander
Principles
- Sitting yeast mix: allow the yeast to activate properly with sugar
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Naan: Indian leavened flatbread
- Fenugreek leaves: known as kasoori methi, a Indian originated plant has a flavor like celery, maple, nut
- Confit: food is cooked in grease, oil, or sugar syrup at a lower temperature of around 90c
credit to chefthombateman