Wild Garlic Naan
- serving for 2-3
- 1.5-2 hours
- pan, blender
For Naan
Ingredient
warm water 125 ml
dried active yeast 10 g
strong white flour 300 g
ghee 30 g
natural yoghurt 150 ml
salt 10 g
Topping
wild garlic leaves 30 g
ghee for brushing
For Persillade
Ingredient
wild garlic leaves 60 g
olive oil 3-4 tbsp
sherry vinegar 1 tbsp
salt & pepper to taste
Directions
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
Principles
- Sitting yeast mix: allow the yeast to activate properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Naan: Indian leavened flatbread
credit to chefthombateman