soft herb naan (Print Version)
# Ingredients:
→ Dough
01 -
550g wheat flour (plus extra for dusting)
02 -
1.5 teaspoons of salt
03 -
2 teaspoons of baking powder
04 -
2 teaspoons dry yeast
05 -
1 teaspoon black sesame seeds
06 -
80g melted butter
07 -
200g plain yogurt
08 -
100g fresh wild garlic
09 -
160ml room-temperature milk
→ For spreading
10 -
Butter or garlic butter made with wild garlic
# Instructions:
01 -
Wash the wild garlic leaves under clean water. Blanch them by dunking in hot water for 50–60 seconds, then immediately transfer to a bowl of ice water to keep that vibrant green color intact. Drain them well and chop into fine pieces.
02 -
In a large bowl, combine the flour with the dry yeast, baking powder, and salt. Pour in the melted butter, milk, and yogurt, then work in the chopped wild garlic. Knead everything by hand until you’ve got a nice, smooth dough. This can take 10 to 15 minutes.
03 -
Cover the bowl with the dough and let it rest in a warm place for 30–60 minutes. Give the dough enough time to rise fully.
04 -
Cut the dough into 8 equal pieces. Roll each piece out on a lightly floured surface to get thin flatbreads.
05 -
Heat a pan over medium heat. Cook each flatbread one by one, flipping to cook both sides until they turn golden brown.
06 -
Brush the freshly cooked flatbreads with butter or wild garlic butter and enjoy them warm.
# Notes:
01 -
These wild garlic flatbreads go perfectly with a barbecue or rich gravy dishes.
02 -
The ice water step locks in the green color of the wild garlic, so don’t skip it.
03 -
Make them in advance if you like and just warm them before serving.
04 -
Wild garlic is a seasonal plant, typically found in spring, making this a great dish for that time of year.