A super soft and delicious yeast free Toasted Sesame and garlic filled naan, just so perfect used as a wrap or for mopping up your favorite curries.
Course Side Dish
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Resting time 28 minutesminutes
Total Time 20 minutesminutes
Ingredients
FOR THE NAAN
2cups/ 240g all purpose / cake flour
1teaspoonsalt
¼teaspoonbicarbonate of soda / baking soda
½teaspoonbaking powder
1teaspoonwhite granulated sugar
⅓cup/ 80ml plain unflavoured yoghurt or buttermilk
⅓cup/ 80ml water
2Tablespoons/ 30ml oil
2Tablespoons/ 30g butter meltedfor brushing naan
FOR THE FILLING
2clovescrushed garlic
1teaspooncrushed cumin
4chives/ shallots/ spring onionsfinely chopped
1 ½Tablespoonstoasted sesame seeds SEE NOTE 1
Instructions
MAKING THE NAAN
Combine flour, salt, baking powder and bicarbonate of soda ( baking soda ) in a large bowl.
Stir in the yoghurt, oil and water until the dough starts to form. Add a little more water if you find the dough too dry.
Mix together to form a smooth soft dough. If you feel that the dough is too sticky, then just add a bit more flour. Up to a ¼ cup extra added flour added should be fine. Allow the dough to rest for 30 minutes.
MAKING THE FILLING
Combine chopped chives ( shallots / green spring onions ) crushed garlic, crushed cumin, and toasted sesame seeds in a bowl.
FILLING, ROLLING AND COOKING THE NAAN
After the dough has rested for 30 minutes, divide it into 8 to 10 equal pieces.
Flatten a piece of the dough to form a little circle. Place a teaspoonful of the filling onto the flattened circle and gather the dough to form a pouch keeping the filling inside.
Flatten the filled dough and gently roll out to about a ¼ cm thickness onto a floured surface. Avoid rolling out the naan too thick, because it will puff up while cooking on the pan. Rolling it out too thick will also result in a stiff textured naan when cooked and it will lose that soft, pliable texture.
Once the naan is rolled out, brush it with a little melted butter and place the buttered side down onto a pan on medium heat. You will see bubbles appear on the surface. When this happens, brush the top with the melted butter and using a spatula flip the naan over. Cook on each side for about 45 seconds.
Continue and do the same with the rest of the dough and filling.
Stack the cooked naan and keep covered with foil or a tea towel. The moisture will helps soften the naan and make them more pliable.
Notes
Toast sesame seeds in a dry pan over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.