Spelt Garlic Butter Naan Bread (from scratch)
Servings: 8 naan
Ingredients
Dough (see note 1):
- 250ml (1 cup) milk
- 50g (3½ tbs) butter
- 1 egg
- 400 - 450g (3⅓ - 3¾ cups) spelt flour (see note 2)
- 7g (2 tsp) dried yeast (see note 3)
- 2 teaspoons sea salt
- 1 tablespoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon dried coriander
Garlic Butter
- 30g (⅛ cup) butter
- 5 garlic cloves (crushed)
- Sea salt
- fresh coriander (chopped)
Instructions
Dough:
Bread Machine:
- Add the milk, butter and egg to your bread machine pan. Then add 400g (3¼ cups) of flour, and the remaining dough ingredients, taking care to keep the yeast and salt separate as much as possible. Set your machine to make dough.
- On a very well-floured surface (the dough will be very sticky) work in just as much flour as you need to make a soft, pliable, but still a little tacky, dough.
Stand Mixer:
- Add the milk, butter and egg to your stand mixer bowl, and mix together. If the butter is straight out of the fridge, it won't combine with the other wet ingredients too much, but that's okay.
- Add 450g (3¾ cups) of flour, and the remaining ingredients. The dough should be sticky, but if you need more flour, just add a little at a time. Be careful: too much flour will result in dry bread.
- Switch to a dough hook (if you have one) and allow the mixer to knead the dough for around 10 minutes, just until soft. The dough will still feel a little tacky to the touch, but will be able to slowly drop off the hook.
- Cover the dough and leave to proof (until it has doubled in size - usually about an hour).
- When the dough is ready, knock it back, and on a floured surface, form into a rough ball.
For both methods:
- When the dough is ready, pre-heat the oven to 225°C / 437℉ and line one or two large baking trays with parchment paper.
- Divide the dough into eight fairly equal amounts. Take each one, and using your hands, roll into a rough ball.
- Roll out (with a rolling pin) so that the length is slightly longer than the width. The size and thickness will vary depending on personal preference: the thicker the dough, the fluffier the naan will be (baking time may vary depending on the thickness).
- Repeat with the remaining seven dough balls, and place onto the prepared trays allowing space between them.
- Let them rest again for around 15 minutes.
- Bake for around ten minutes (they are ready when dark brown spots start to appear).
- Remove from the oven, cover with a tea-towel and gently push the air out of them. Be careful because the steam is hot.
Garlic butter:
- 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
- I have made the dough using both a stand mixer and bread machine with identical results. I have not made the dough by hand, but I see no reason why you couldn't do so!
- You can use spelt or regular flour for this recipe (just use the same amount).
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe dry active yeast is the most similar for the purpose of making this particular bread.