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
- 1200g bread flour
- 750g water
- 11g instant dry yeast
- 10g flaked salt
- 10 cloves of garlic (finely grated)
- 125ml soy milk
- 2tbsp lemon juice
- Olive oil
- Flaked salt
- Furrmien Fermented Mango Chutney
- In a large bowl mix the bread flour with water and instant dry yeast to form the dough.
- Once the dough is formed, let it rest for 30 minutes with a damp cloth on top.
- In a separate bowl, mix the garlic, flaked salt and vegan buttermilk together to form the garlic paste.
- Once the dough has set, fold the garlic paste into the dough.
- Let the dough rest for an additional 2 hours (or longer until the dough has doubled in size).
- Portion the dough to any size and roll to form a ball shape. (We made ours 100g each.)
- The dough is now ready to cook and will stay good for up to two days should you wish to cook these in batches.
- When ready to cook, preheat a pan add just enough oil enough to cover the pan.
- Flatten the dough and cook on each side for about 3-5 minutes or until golden brown.
- Finish with a drizzle of olive oil and flaked salt and pair this with our Fermented Mango Chutney.
Share this post
- Tags: RECIPES