Recipes

How to make:

Step 1.
Mix the dry ingredients into a mixing bowl. Add in the optional crushed garlic and cheese (optional), mix well.

Step 2.
Add in the natural Greek yoghurt and mix With wooden spoon / spatula until it starts forming clumps and and starts binding together.

Step 3.
Empty partly mixed contents onto your Non-Slip Silicone Pastry Mat, or clean bench surface. Kneed the dough for 2 minutes until it becomes like a bread dough. If it’s too dry, add a little more yoghurt at a time (but not a lot) mix in before adding more, otherwise it may become too wet.

Step 4.
Roll the dough into a sausage and cut into 4 roughly equal parts (half and half again).

Step 5.
I like to grind out black pepper in a line about 25cm (about 10 inches) on my Pastry mat, lay over the parsley, and any other herbs I like, then roll each ball of dough over a 1/4 of the line and kneed in. Try it! It’s very satisfying 🙂

Step 6.
Roll out each portion of dough quite flat until it is about 5-8mm think.

Step 7.
Heat a pan on your stop top on medium heat. You can add in Ghee to stop the old / butt burning. I also add in a small amount of Extra Virgin Olive Oil.

Step 8.
Fry your Naan breads for a few minutes on each side. They should start puffing up when you place it in the pan. Flip over when golden brown, and allow some of the puff to turn slightly dark.

Step 9.
Remove from pan, and brush with garlic butter.

When I make a large batch, I like to freeze them for later use. Allow them to cool, store in a zip-lock bag in the freezer for up to 3 months. Enjoy with your best Butter Chicken dish.