Garlic Naan

(serves 4)

We haven't quite gotten on the bread-making bandwagon, but somewhere during this isolation period, possibly even before that, hubby decided that garlic naan would be a perfect replacement (or occasional substitute) to garlic bread when have soup. So he started exploring and this is by and large our cheats recipe so far - it only takes about 30 minutes as it doesn't use live yeast and it turns out crunchy on the outside, fluffy on the inside with air pockets to make it feel light and a delicious amount of garlic and butter to makes it smell delectable! 

Prep time: 30 min
Cooking time: 10 min

Ingredients
2 cups plain flour
1 tsp Baking powder
1/2 tsp baking soda
1 tsp sugar
1-2 tsp salt
1/2 cup natural yoghurt
2 tsp olive oil
dash of water
4 cloves garlic
butter

Method
1. Combine the flour, baking powder, baking soda, salt, sugar, yoghurt and olive oil in a large mixing bowl.
2. Mix everything together with your hands, add a dash of water if needed to help the dough come together. When the dough is coming off the bowl and forming a soft moist ball then remove it from the bowl.
NB. You may need a bit of oil on your hands if it's feeling a bit dry.
3. Knead it on the table for about 3-5 minutes or until it has become firm but springs back when pushed with a finger. Set aside.
4. Finely dice the garlic.
5. Chop the dough into three, then roll it out until about half a centimetre thick. Press a generous amount of garlic on one side, and a sprinkle of sesame seeds on the other. Pat in a bit of water on the garlic side so it's just moist.
NB. This is so that it will stick to the wok when it's flipped over.

6. Heat a wok on medium-high heat then place the bread in the wok garlic side down. Cook for a few minutes then flip the wok over so the top side faces the fire. Cook for a few minutes, keeping an eye on it until it's browned on both sides. Scrape it off with a spatula/egg flipper, clean the wok with water and cook the next one.

7. Whilst the bread is still warm, rub a bit of butter on the top and it's ready!