Bread Machine Spelt Garlic Butter Naan Bread (from scratch)

This spelt garlic butter naan bread was originally published on The Culinary Jumble. 

I’ve talked before about how my bread making was revolutionised by a simple bread machine. Nearly a year on, I still feel just as inspired and over the moon with my purchase.

Although I do make loaves and allow the machine to bake them, I much prefer using the dough option and mould the bread into whatever shape I like. Pita bread, focaccia, mozzarella red onion bread, Belgian buns, and now this recipe for spelt garlic butter naan bread. The sky’s the limit.

I don’t change the recipe much, either. If I am making something savoury like naan bread, then I add garlic powder and herbs. If it was cinnamon buns, I would add sugar and spices.

This isn’t an authentic naan bread. First off, I don’t have a tandoor clay oven (watch how the locals do it – my mouth was watering) so it will never taste like your favourite curry house bread. There is no yoghurt either, which is often used in traditional naan bread.

That said, it’s divine. The dough is pillowy soft and the melted butter and oodles of garlic almost make it a meal in itself.

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Bread Machine Spelt Garlic Butter Naan Bread (from scratch)

Course Side Dish

Cuisine Indian

Servings 8 naan

Ingredients

• 250ml milk
• 50g butter
• 1 egg
• 400g spelt flour (see notes)
• 7g dried yeast
• 2 teaspoons sea salt
• 1 tablespoon sugar
• ½ teaspoon garlic powder
• ¼ teaspoon dried coriander

Garlic Butter

• 30g butter
• 5 garlic cloves crushed
• Sea salt
• Fresh coriander chopped

Instructions

• Add all the bread ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions, set the machine to make dough.
• When ready, pre-heat the oven to 225°C and line one or two large baking trays with parchment paper.
• Divide the dough into eight roughly equal amounts. Take each one, roll into a ball and then roll out so that the length is slightly longer than the width. Do this with the remaining seven and place onto the prepared trays allowing space between them.
• You can either let them rest again (covered with a tea-towel) or bake immediately. They will take around ten minutes and are ready when dark brown spots start to appear. Remove from the oven, take the tea-towel and gently push the air out of them.
• Mix the softened butter with the crushed garlic. Brush or spread over the warm bread, sprinkle with sea salt and a little fresh coriander. Serve while still warm (keep them covered until ready to eat). Enjoy!

Notes

The following instructions are for a bread machine. Results can't be guaranteed if you make the dough by hand.

1. You can substitute the spelt for regular flour.
2.  I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.