Chilli and Garlic Naan — a plant-based Indian recipe by BOSH!
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Chilli and Garlic Naan

Cook: 25 min
Serves 4

Ingredients

  • 1 tsp sugar
  • 1 tsp salt
  • 70ml water - or more if needed
  • 100g plant-based yoghurt
  • 250g strong white bread flour - plus extra for dusting
  • 1 x 7g sachet fast-action dried yeast
  • 1 tsp salt
  • 3 tbsp oil
  • 6 green chillies
  • 3 garlic cloves
  • chilli flakes

Method

1

First, make the naan

  • Put all the naan ingredients into a bowl and mix well, kneading between your fingers until the ingredients come together to form a uniform dough
  • Add a touch more water to loosen, if it feels too dry ‚dust some flour over a clean surface and knead the dough firmly for 7 minutes, punching, flattening, folding then rotating 90 degrees, then repeating
  • The dough will firm up and become more springy
  • Use your hands to form a nice round ball, then place in a lightly oiled bowl, cover and rest in a warm place for 90 minutes, until the dough has roughly doubled in size
2

Make the mix

  • Finely chop your chillies and garlic, then add to a small bowl with the chilli flakes, salt and oil
  • Mix well
3

Prepare the dough

  • Place the dough on a floured surface and knead by hand for 2-3 minutes more, then form into a ball and use a knife to cut into quarters
  • Roll each piece of dough into an oval shape that's about 30cm long (no longer than the width of your saucepan!)
  • Spoon a quarter of the chilli mix over a naan, then use the rolling pin to gently roll them, pressing the chilli and garlic pieces into the surface of the naan
4

Cook the naan

  • Place a frying pan on a high heat and add a good splash of vegetable oil
  • Wait until the pan is really quite hot, then place the naan, chilli-side facing up, into the pan
  • Cook for 2 minutes, by which time some bubbles should have appeared and the bottom should be golden brown
  • Use a spatula to flip the naan, and cook for a further 60 seconds, until the chillies are still green but slightly browned, and the naan has started to brown too
  • Remove and place on a chopping board
  • Quickly rinse the pan to get rid of any remaining chilli pieces, then re-oil the pan and repeat for all the remaining naan