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Wild Garlic Naan

For Naan


warm water 125 ml
dried active yeast 10 g
strong white flour 300 g  
ghee 30 g
natural yoghurt 150 ml
salt 10 g


wild garlic leaves 30 g
ghee for brushing

For Persillade


wild garlic leaves 60 g
olive oil 3-4 tbsp
sherry vinegar 1 tbsp
salt & pepper to taste


  • Mix the yeast with warm water set aside for 5 mins

  • Put salt, yoghurt, melted ghee and flour together

  • Add yeast water to the flour mix and knead until smooth

  • Cover with damp cloth/cling film and prove until doubled in size

  • Blanch both wild garlic leaves in boiling water for 15 seconds then refresh in cold water 

  • Pat the leaves dry then chop leaves for topping and blend all persillade ingredients to puree and set aside

  • Divide dough into 6-8 pieces and shape to a teardrop-shape

  • Heat pan with oil brushed onto the base

  • Fry naan until slightly scorched on each side and cooked through the center

  • Heat leaves for topping with ghee then brush onto the naan

  • Serve with a drizzle of persillade


  • Sitting yeast mix: allow the yeast to activate properly 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Naan: Indian leavened flatbread

credit to chefthombateman

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