We use a number of different dough recipes at Bondi Public, but this one is perfect to mop up sloppy sauces! We use the dough made by the previous class, and then make the new dough for the next.
Fresh from the garden: garlic
Recipe source: adapted from a recipe on taste.com.au
Serves: 8 or 24 tastes
Equipment:
|
Ingredients:
|
What to do:
- Preheat oven to 180°C. Place oven trays into the oven to preheat.
- Use your fist to punch down the dough. Weigh the butter or ghee, and then add half to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough.
- Meanwhile, peel the garlic and finely chop. Melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat.
- Divide dough into 8 even portions. Press or roll each portion into a 15 x 20cm tear shape, about 3mm thick.
- Sprinkle with the nigella seeds and gently push into the dough. Bring the preheated trays out of the oven and carefully place the naan onto them, and bake in oven for 6-8 minutes or until slightly puffed and golden brown.
- Use this time to make the dough for the next class: Combine the flour, yeast, salt and sugar in a large bowl. Whisk the egg lightly and then add to water, yoghurt and egg in a small jug. Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for at least 30 minutes to rise or in the fridge overnight.
- Remove the baked naan from oven and immediately brush with the ghee mixture. Cut into chunks and serve immediately.
Notes: Where does naan bread originate? What is ghee?
The Bondi Cook 