Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

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Garlic Naan

  • US Customary - Grams:
  • For the naan breads:
  • 1 ½ - 2 cups all-purpose flour (plain flour) (see note 1)
  • 1 teaspoon dried instant yeast (see note 2)
  • ½ teaspoon table salt
  • pinch sugar
  • ¾ cup warm water
  • 3 tablespoon oil (see note 3)
  • For the Garlic Butter:
  • ½ cup salted butter
  • 2 teaspoon dried garlic flakes
  • 2 teaspoon dried cilantro
  1. To make the dough (STAND MIXER METHOD):
  2. Set your stand mixer up with a dough hook.
  3. Place the flour, yeast, salt and sugar into the bowl of your stand mixer and mix on low to combine.
  4. Pour in the water and oil and mix on low for 10 minutes until you have an elastic dough.
  5. Cover the bowl with cling film and leave it to rise for 20 minutes.
  6. To make dough (BY HAND METHOD):
  7. In a large mixing bowl, combine the flour, yeast, sugar and salt.
  8. Add the water and oil, then use a fork or butter knife to combine all the ingredients, once you have a raggy looking dough, start using your hands to bring the dough together, until the sides of the bowl are clean.
  9. Empty the dough on a floured board and knead the dough for 15 minutes.
  10. Place in a bowl, cover with cling wrap and leave for 20 minutes.
  11. To form and cook the dough
  12. Once the dough has sat for 20 minutes, punch it back down and then divide the dough into three roughly equal balls.
  13. Place one ball on a floured board and use your hands or a rolling pin to form the naan breads into oval/teardrop shapes (ensure they will fit in your skillet/griddle). (see note 4)
  14. Put a heavy skillet/griddle over a high heat and allow it to get searingly hot.
  15. Place the dough onto the skillet and cook for 1-2 minutes, it should start to puff up and charr lightly.
  16. Flip the bread and cook for a further 1-2 minutes.
  17. Remove to a plate and drizzle with the garlic butter.
  18. Cover with foil and keep in a low oven whilst you prepare the other breads.
  19. To make the Garlic Butter:
  20. Place the butter in a small microwavable bowl and microwave for 45-60 seconds or until just melted.
  21. Stir in the garlic flakes and dried cilantro.
Notes
  • Not all cup measures are created equal, I have found that my 4 different sets all give me a different amount of flour! And then depending on how you fill your cup, the quantity of flour will vary quite significantly as well!I lightly pack my cups and then level them off. Start by adding 1 ½ cups of flour and mixing it, if you find the dough is too wet, add up to ½ cup more flour 1 tablespoon at a time. If you have scales in the house, then this is the perfect time to use them. By weight you need 10.5oz/300g of flour. 
  • The recipe calls for dry instant yeast, I use either, Red Star Quick-Rise,  Fleischmann's RapidRise or Lowan Instant Dried Yeast.If you have dry active yeast, then you can use that but you will need to adapt the recipe as follows:Measure the water into the mixing bowl first and dissolve the yeast. To do this just sprinkle the yeast over the surface of the water and leave for 5 minutes. You can then add the remaining ingredients and proceed with the recipe.