Naan Bread, three ways

Plain Naan Bread

450g of baker’s flour (not plain flour, not bread mix)
7g of dried yeast
1 teaspoon salt
1 teaspoon caster sugar
185ml warm water
90g Greek yoghurt
2 tablespoons quality vegetable oil
30g Indian ghee, melted
Toasted sesame seeds
Mix the baker’s flour, yeast, salt and sugar with a wooden spoon in a bowl. Mix in the warm water, yoghurt and oil to form a soft dough. Knead dough for 5 minutes until smooth.
Place the dough in a large bowl. Cover with cling wrap and set aside in a warm place for an hour or so, until the dough has doubled in size.
Meanwhile, preheat oven to 250°C. Heat a pizza stone in the hot oven for 40 minutes.
Punch down dough and divide into 6 even portions.
Roll out each piece of dough onto a lightly floured surface into an oval shape – approximately 10cm wide x 20cm long.
Lightly spray both sides of the dough with oil. Bake on pizza stone for 5 minutes, or until they puff up to a light golden colour.
Brush with ghee and top with a sprinkle of sesame seeds. Wrap in foil to keep warm. Repeat with the remaining dough. Ready to serve with your favourite flavour of Dahlicious!

Garlic Naan

1 clove of garlic, thinly sliced
1.5 teaspoons of dried yeast
1.5 teaspoons of caster sugar
185ml warm water
200g plain flour
1.5 teaspoons salt
65g (1/4 cup) plain Greek-style yoghurt
?? Ghee ??
Plain flour, for dusting
Place half the ghee in a small saucepan over low heat, until melted. Add the garlic and cook for 30 seconds or until fragrant. Transfer to a heatproof bowl and put to one side.
Combine yeast and sugar in a small bowl with the warm water. Whisk gently until the yeast is dissolved. Cover with a cloth or lid and stand in a warm place for approximately 10 minutes until frothy.
Heat the remaining ghee in a small saucepan until melted. Remove from the heat and set aside. Sift flour and salt into a bowl, add the yeast mixture, yoghurt and melted ghee. Stir gently until a soft dough forms. Place the dough onto a lightly floured surface. Knead for 5 minutes until smooth.
Lightly oil a large bowl and place dough inside. Cover with cling wrap or a cloth and let stand in a warm place for 1.5 hours, or until doubled in size. Punch down dough and turn out onto a lightly floured surface. Knead for 5 minutes until smooth and elastic. Divide dough into 6 pieces. Using a rolling pin, roll out each portion into an oval, approximately 10cm x 20cm.
Remove the garlic from the ghee and discard. Heat a frying pan over high heat. Lightly brush a naan oval on one side with the ghee mixture. Cook, ghee side down, for 1 minute or until golden. Brush with more ghee mixture, turn and cook for a further minute until puffed and golden. Wrap in a clean tea towel or foil, to keep warm. Repeat with remaining dough and ghee mixture. Serve warm with Dahlicious!

Vegan Naan

450 g of baker’s flour
7g fast-action dried yeast
150 ml of almond mild
150 ml of coconut cream
2 tsp brown sugar
½ tsp salt
4 tablespoons olive oil
cloves of garlic, finely diced
1 teaspoon of mild chilli flakes
Sprinkle of sea salt
Mix the flour, yeast, sugar and salt together in a large mixing bowl. Pour in the lukewarm almond milk, coconut cream (at room temperature) and olive oil. Stir everything together with a large wooden spoon.
When everything has combined turn the mixture out onto a lightly floured work surface.
Knead the mixture by holding one end of the dough in one hand and stretching it out with the other hand. Fold back together and turn at right angles start again. Repeat this for approximately 10 minutes until the dough is shiny and smooth. Put into a large mixing bowl and coat with a thin layer of olive oil. Cover the bowl with a clean tea towel and set aside.
Leave this in a warm place (not hot!) for at least an hour, until it has doubled in size.
Place a lightly greased baking tray in the oven and heat to 250° C. Punch the dough and push out the air with your fingertips.
Divide the dough into 6 even portios and roll each piece into a ball. Flatten out each ball with a rolling pin until it is about half a centimetre thick and a nice oval shape.
When the oven is hot, remove the baking tray and place as many naans as will fit, on the hot tray and immediately return to the oven.
Cook for approximately 7 minutes, or until the naans are puffy and golden brown.
Topping:
Warm the remaining olive oil in a pan. Place the diced garlic into the warm oil and sauté very gently until the smell of raw garlic is gone, do not allow to burn. Brush the garlic infused oil onto the baked naan breads. Sprinkle them with a bit of chilli and salt. Serve warm with your readymade meal of delicious Dahlicious!

Enjoy! xx