Quick ideas
Wild Garlic Naans
A quick and easy version of a naan bread using self-raising flour in place of yeast. The wild garlic adds pungency and flavour, as well as a striking flecks of foraged greens. You can make this recipe at other points in the year with spinach, instead.
Cook's notes
Resting the dough allows even hydration and absorption. You can feel the difference it makes to the dough.
Ingredients
- 80g wild garlic
- 400g self-raising flour
- 1 tsp black onion seeds
- 1 tsp salt
- 240g full-fat yogurt
- 3 tbsp ghee or butter
Method
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Step 1
Boil a kettle of water. Wash the wild garlic well and place it in a heatproof bowl. Cover with boiling water and turn it a few times until wilted. It’ll take 20-30 seconds, if that. Drain, then cool in cold water. Drain again and squeeze out as much excess water as you can before finely chopping it.
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Step 2
In a separate mixing bowl, add the flour, onions seeds, salt, and yogurt. Bring it together gently into a dough using your fingertips. Add a dash or two of water to help it bind if it seems too dry. Add two-thirds of the chopped garlic, then knead the dough for a couple of minutes to completely bring it together. Cover the bowl and leave it to rest for an hour.
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Step 3
When ready to make, place a heavy-based frying pan over a medium/high heat. Put the oven on low to keep the breads warm as you cook them.
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Step 4
Divide the dough into 6 even balls. Dust a work surface lightly with flour and roll each one out into a rough teardrop shape, about ½ cm thick.
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Step 5
Place the naans in the dry pan one at a time, and cook until coloured on the bottom and starting to puff up slightly – about 60-90 seconds. Flip over and cook the other side. Pop in the oven to stay warm and repeat until all the breads are done.
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Step 6
Melt 3 tablespoons of ghee. Add the remaining garlic and a pinch of salt. Brush the warm naans with the garlicky ghee just before serving.