In this post, you will learn how to make Mint, Fennel and Garlic Naan and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Mint, Fennel and Garlic Naan.
- 1 tablespoon brown sugar
- 1/4 cup flax meal
- 4 cloves garlic, minced finely
- 2 3/4 cups warm milk
- 1/2 cup mint and fennel leaves finely chopped
- 4 tablespoons Nutritional yeast
- to taste Salt
- 3 cups unbleached all-purpose flour
- 1/2 cup 110F water
- 4 teaspoons rapid rise yeast
- Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
- Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume – I leave it by the heating vent or in a slightly warm oven (oven turned off, of course)
- When ready to cook, divide into 10 or 12 balls – bigger balls makes fewer but larger naans, as expected
- Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about ¼-inch thick and keep covered till ready to cook
- Cooking the Naan: Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
- Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;
- Alternately, flip and cook on the cast iron skillet till done
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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).
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