NAAN WITH GARLIC-PARLEY BUTTER
6
1 hour (including rest time)
| Ingredients | Number |
|---|---|
| dry yeast | 1 packet |
| lukewarm water | 150 ml |
| olive oil | 1 tbsp |
| flour | 400 g |
| salt | 1 tsp |
| sugar | 1 tsp |
| baking powder | ¾ packet |
| nsweetened soy yogurt | 3 tbsp |
| vegan Butter | 130 g |
| garlic | 3 clove |
| parsley (fresh) | 25 g |
| salt and pepper | to taste |
"Pan-Fried Bread: An Irresistible Classic"
There's bread, and then there's Naan. Originally from South Asia, Naan is an essential part of Indian and Pakistani cuisine. These soft, golden-brown flatbreads are more than just a side dish – they’re an experience, especially when they come straight from the pan, like here.
As the Naan puffs up and forms bubbles in the hot pan, the real magic happens afterward: the fresh, melted garlic-parsley butter infuses the bread with an incredibly fragrant aroma. This unbeatable blend soaks into the still-warm flatbread, making it irresistible.
It’s the perfect companion for creamy curries, soups, or rice dishes, but also pairs beautifully with dips or simply with a dollop of unsweetened soy yogurt and some red onion with lemon and sumac.
A fluffy, aromatic Naan with crispy edges and that genius garlic-parsley butter – once you make it, you’ll want to bake it again and again!
PERSONAL RECOMMENDATION
If you want to make your Naan even more protein-rich, replace the unsweetened soy yogurt in the dough with vegan Skyr. This will not only make the bread more filling but also give it a smoother texture.
Naan tastes best straight from the pan – warm, soft, and fragrant. As it cools, it loses its irresistible texture and becomes firmer. So, enjoy it immediately while it’s still warm and fluffy!
PREPARATION
- Activate yeast: Mix the dry yeast with warm water and olive oil in a separate bowl, ensuring there are no lumps. Let it sit for 10 minutes.
- Prepare dough: In a larger bowl, combine the flours and the yeast mixture. Then add the soy yogurt, salt, sugar, and baking powder.
- Knead and let rest: Knead the ingredients for about 5 minutes with your hands until you get a firm dough. Cover the dough and let it rest for 35 minutes.
- Prepare garlic butter: While the dough rests, make the garlic butter. Mix vegan butter, chopped garlic, chopped parsley, salt, and pepper in a bowl.
- Portion and shape dough: Once the dough has rested, divide it into 5-6 equal pieces on a floured surface. Shape each piece into individual flatbreads with your hands.
- Cook Naan: Cook the flatbreads on both sides in a pan over medium heat with a small amount of vegan butter until golden brown.
- Apply garlic butter: Once both sides are golden, carefully brush the garlic butter onto both sides of the flatbreads with a kitchen brush (or your fingers).
- Serve: Done – best enjoyed immediately while still warm and fluffy!