NewsBite

Advertisement
Good Food logo

Barbecued garlic naan recipe

Advertisement
How to make garlic naan (Blue Ducks' recipe).
How to make garlic naan (Blue Ducks' recipe).Edwina Pickles

This garlic naan bread doesn't just taste good, it's useful to mop up anything left on the plate.

Advertisement

Ingredients

  • 70g yoghurt
    130ml warm water
    10g yeast
    pinch sugar
    220g flour
    2 pinches salt
    3 cloves garlic, finely chopped
    1 tbsp ghee
    salt flakes

Method

  1. 1. In a large bowl, mix the yoghurt, water, yeast and sugar then leave for a few minutes for the yeast to activate.

    2. Mix in the flour and salt, put the mixture in an electric mixer with a dough hook and mix on low for 14 minutes; it should look shiny and stick to the dough hook when it is ready. The dough can also be kneaded by hand on a floured surface for about 20 minutes.

    3. Remove the hook, or if you kneaded the dough by hand, put it into a bowl. Cover the bowl with a wet cloth and let it rest for 20 minutes.

    4. Flour a benchtop well and cut the dough into eight equal pieces – it will be quite moist. Using a rolling pin, roll each one up and down to about 5-7 millimetres thick to make a long oval shape, then put them on baking paper for easy handling.

    5. Turn the barbecue on high. Mix the garlic and ghee into a thick paste. Peel the naan off the baking paper and barbecue for 1-2 minutes on each side, then brush with the garlic ghee.

    6. Season with flaked salt and eat immediately.

    Suggestion: Serve with the Blue Ducks' mixed grain dhal.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

More by Darren Robertson and Mark LaBrooy

Parsley and coriander lamb chops with quick Moroccan couscous.
EASY

Parsley and coriander lamb chops recipe

  • < 30 mins
  • Darren Robertson and Mark LaBrooy
Perfect pairing: Beef rendang curry and turmeric greens.
EASY

Beef rendang recipe

  • 2 hrs +
  • Darren Robertson and Mark LaBrooy
Squid ink pasta with vongole, chorizo and roasted prawn oil, and a pear, parmesan and rocket salad on the side.

Chorizo and vongole with squid ink pasta and prawn oil

  • 30 mins - 1 hr
  • Darren Robertson and Mark LaBrooy
A simple side salad for pasta.
EASY

Rocket, pear and parmesan salad

  • < 30 mins
  • Darren Robertson and Mark LaBrooy

Original URL: https://www.watoday.com.au/goodfood/recipes/barbecued-garlic-naan-recipe-20161115-gspe8a.html