AuteurThermomixer DSC1000
ÉvaluationDifficultéFacile

Here's a naan recipe that allows you to use two basic sub-preparations that you'll find on dscooker: Ghee (clarified butter) and garlic paste. These garlic naans are really good, especially if you like garlic. They can be used with your curries or dhal, as a wrap, with hummus etc... TipAfter chopping the cilantro and making the garlic and ghee mixture you don't need to clean the bowl before adding the water.

Portions1 portion
Préparation30 minsCuisson1 h 33 minsTemps total2 h 3 mins
1

Put 35 grams of fresh coriander (leaves only) in the Thermomix and mix 3 sec/speed 5.

2

Transfer the contents of the Thermomix to a container and set aside.

3

Put 1 tablespoon of clarified butter (ghee) and 2 pinches of salt in the Thermomix. Fry for 1 min/120°C/speed 1.

4

Add 3 cloves of garlic to the Thermomix and mix 3 sec/speed 7.

5

Transfer the contents of the Thermomix to a container and set aside.

6

Put 180 grams of water, 3 teaspoons of caster sugar and 15 grams of fresh baker's yeast into the Thermomix. Heat for 2 min/37°C/speed 1.

7

Add 120 grams of plain yoghurt, 450 grams of flour, 30 grams of olive oil, 1.25 teaspoons of salt (shaved), ½ teaspoon of baking powder and 1 teaspoon of garlic paste into the Thermomix. Knead 30 sec/kneading mode.

8

Transfer the contents of the Thermomix to a salad bowl and set aside covered with a cloth in a warm place for 01 h 30 min.

9

Transfer the dough to a floured work surface and then divide the dough into 10 pieces of equal size (the dough is sticky, it's normal).

10

Lightly work each piece into a ball before flattening it to form an oval of about 30 x 10 cm.

11

Cook the naans one by one in a large non-stick skillet over high heat for about 2 minutes on each side.

12

Each time you remove a naan from the heat, brush them with the clarified butter and garlic mixture and coriander leaves.

13

Keep warm in a warm oven, for example, until ready to serve.

14

Serve lukewarm.

CatégorieCuisineMéthode de cuisson

Ingrédients

Instructions

1

Put 35 grams of fresh coriander (leaves only) in the Thermomix and mix 3 sec/speed 5.

2

Transfer the contents of the Thermomix to a container and set aside.

3

Put 1 tablespoon of clarified butter (ghee) and 2 pinches of salt in the Thermomix. Fry for 1 min/120°C/speed 1.

4

Add 3 cloves of garlic to the Thermomix and mix 3 sec/speed 7.

5

Transfer the contents of the Thermomix to a container and set aside.

6

Put 180 grams of water, 3 teaspoons of caster sugar and 15 grams of fresh baker's yeast into the Thermomix. Heat for 2 min/37°C/speed 1.

7

Add 120 grams of plain yoghurt, 450 grams of flour, 30 grams of olive oil, 1.25 teaspoons of salt (shaved), ½ teaspoon of baking powder and 1 teaspoon of garlic paste into the Thermomix. Knead 30 sec/kneading mode.

8

Transfer the contents of the Thermomix to a salad bowl and set aside covered with a cloth in a warm place for 01 h 30 min.

9

Transfer the dough to a floured work surface and then divide the dough into 10 pieces of equal size (the dough is sticky, it's normal).

10

Lightly work each piece into a ball before flattening it to form an oval of about 30 x 10 cm.

11

Cook the naans one by one in a large non-stick skillet over high heat for about 2 minutes on each side.

12

Each time you remove a naan from the heat, brush them with the clarified butter and garlic mixture and coriander leaves.

13

Keep warm in a warm oven, for example, until ready to serve.

14

Serve lukewarm.

Naans à l’ail et à la coriandre