Mini Garlic Naan
By tigerduck on October 06, 2005
- Prep Time: 45 mins
- Total Time: 1 hrs 1 mins
- Yield: 32 mini naans
About This Recipe
“I’ve recently turned 30 and invited my friends to my place to an Indian/Singaporean meal. I served these mini garlic naans as an appetizer and they disappeared quickly. The original recipe didn’t ask to sprinkle them with salt, but I did a batch with and without and preferred the salted ones. I also sprinkled some with fresh coriander (cilantro), although the original recipe only called for parsley. I have changed the baking temperature to 375°C, as one reviewer pointed out that the naans were done in about 8 minutes at a temperature of 375°F.”
- 2 1/2 teaspoons dried yeast
- 2 teaspoons sugar
- 185 ml warm water
- 375 g flour
- 1 teaspoon salt
- 60 g melted ghee or 60 g butter
- 2 teaspoons plain yogurt
- 4 garlic cloves, minced ( use more or less to suit your taste)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh coriander
- 4 tablespoons melted ghee or 4 tablespoons butter
- Mix yeast, sugar and water in a bowl.
- Cover and leave undisturbed for 10-15 minutes.
- Mix flour and salt and sieve into a bowl.
- Make a well.
- Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
- Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
- Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
- Knead for one minute.
- Cut into 32 pieces.
- Make balls and press them into 7 cm /2 1/2 in circles.
- Put on a lined tin.
- Mix 4 tablespoons melted ghee or butter with the minced garlic.
- Brush the unbaked mini naans with the butter – garlic mixture.
- Sprinkle with the herbs (mix them or keep them individual) and salt.
- Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
- Serve your guests warm or cold as an appetizer.