Garlic naan

Homemade naan bread is a much healthier alternative to storebought naan, which is often filled with preservatives. Serve this delicious garlic naan with any of the Indian curries in this book.

Makes 68

2 tsp coconut sugar

7g sachet active dried yeast

300g (2 cups) bread flour, plus extra for dusting

1 tsp baking powder sea salt

80g (1⁄3 cup) coconut yoghurt

3 Tbsp olive oil

4 garlic cloves

1 tsp cumin seeds

Method

Place 125ml (1⁄2 cup) of warm water, half the coconut sugar and the dried yeast in a mixing bowl. Stir and set aside for 15 minutes or until the surface starts to foam.

Meanwhile, sift the flour, baking powder, teaspoon of salt and the remaining coconut sugar into a large bowl.

Pour the yeast mixture into the dry ingredients and add the coconut yoghurt and 1 tablespoon of the olive oil. Mix to form a rough dough.

Turn out the dough on to a lightly floured surface and knead for 810 minutes or until soft and stretchy. Place in bowl, cover and rest for 1 hour or until the dough doubles in size.

While the dough is resting, place the garlic, cumin seeds, a pinch of salt and the remaining olive oil in a mortar and pound with a pestle to form a paste.

Divide the dough into six to eight evensized pieces and roll into balls. Place on a lightly floured baking tray and cover with a damp tea towel.

Preheat the oven to 160degC fanforced. Place a large nonstick frying pan over high heat.

Roll out the first ball to a 5mm thick circle. Fry for 3 minutes, allowing it to puff up. Flip and fry for another 3 minutes or until charred spots appear. Repeat with the remaining dough.

Spread the garlic paste over the naan, then place directly on an oven shelf and bake for 5 minutes or until the garlic is just golden. Serve immediately.