Garlic Naan w/ Fermented Mango Chutney

Posted by Yumi Abe on

Garlic Naan w/ Fermented Mango Chutney

Garlic Naan w/ Fermented Mango Chutney

Growing up, the oven in my household was a secondary storage unit filled with pots and pans. If you wanted to bake anything you were SOL unless you wanted to remove the stacks of kitchenware, so as a result I have an estranged relationship with baking. Anything that goes into the oven comes out black and burned as if I had the Midas touch to burn everything I bake.   

Luckily, this simple recipe does not require any baking and is super easy to make. From bread making virgins to the most experienced bread maker, this garlic naan is a no brainer for fresh bread in a flash. If you felt left out of the bread baking movement during the pandemic, now is your time to shine.  

PREP TIME: 2 hours and 45 minutes, COOK TIME: 5 minutes, SERVES: 12


Flatbread Ingredients:
  • 1200g bread flour
  • 750g water
  • 11g instant dry yeast
  • 10g flaked salt
  • 10 cloves of garlic (finely grated)
Vegan Buttermilk Ingredients:
  • 125ml soy milk 
  • 2tbsp lemon juice
Optional Garnish: 
  • Olive oil
  • Flaked salt
  • Furrmien Fermented Mango Chutney


  1. In a large bowl mix the bread flour with water and instant dry yeast to form the dough.
  2. Once the dough is formed, let it rest for 30 minutes with a damp cloth on top.
  3. In a separate bowl, mix the garlic, flaked salt and vegan buttermilk together to form the garlic paste.
  4. Once the dough has set, fold the garlic paste into the dough.
  5. Let the dough rest for an additional 2 hours (or longer until the dough has doubled in size).
  6. Portion the dough to any size and roll to form a ball shape. (We made ours 100g each.)
  7. The dough is now ready to cook and will stay good for up to two days should you wish to cook these in batches. 
  8. When ready to cook, preheat a pan add just enough oil enough to cover the pan.
  9. Flatten the dough and cook on each side for about 3-5 minutes or until golden brown.
  10. Finish with a drizzle of olive oil and flaked salt and pair this with our Fermented Mango Chutney. 

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