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Naan Bread with Garlic Butter - Parāoa Papatahi me te Pata Kāriki

A light and fluffy Naan bread flavoured with a garlic and herb butter. A perfect partner to curries or used as a wrap stuffed with your favourite fillings.
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Prep Time 15 minutes
Total Rising Time 1 hour
Servings 8 large Naan bread

Ingredients

  • 1 C wai aromahana (lukewarm water)
  • 1 tbsp (20 g) tbsp mīere mānuka (mānuka honey, you can replace this with maple syrup or sugar)
  • 1 sachet (8 g) īhi horo (instant yeast)
  • 3 C (450 g) puehu parāoa kounga (high grade flour)
  • 1 tsp pēkana paura (baking powder)
  • 1 tsp tote (salt, fine)
  • ½ C miraka tepe (yogurt, unsweetened greek yogurt)

Garlic Butter - Pata Kāriki

  • 5 wāhi kāriki (garlic cloves)
  • 15 g pāhiri Itāriana (Italian parsley or any fresh herbs that you love)
  • Tote me te pepa (salt and pepper)
  • 1 large tbsp (25 g) mīere (honey or maple syrup works well)
  • 65 g pata kūteretere (softened butter)

Instructions

The Dough - Te Pokenga

  • Add the wai aromahana (lukewarm water) and mīere (honey) to a bowl. Stir until the mīere (honey) has dissolved. 
  • Ruia te īhi horo ki runga - sprinkle over the instant yeast. Stir again and leave to activate for 5 minutes. The īhi (yeast) should rise to the top and look foamy.
  • Add the puehu parāoa (flour), pēkana paura (baking powder), tote (salt) and miraka tepe (yogurt) in to the yeast mixture and stir until a rough dough forms. 
  • Pokepokea te pokenga - knead the dough. Do this for 5 minutes only, until stretchy. You can do this by hand on a lightly floured bench or in a stand mixer.
  • Add the dough to a bowl, cover with a bowl cover or tea towel and leave to rise for 1 hour.
  • Prepare your pata kāriki (garlic butter) as it rises. This can be prepared a day or so in advance and stored in a sealed container in the fridge.

Garlic and Herb Butter - Te Pata Kāriki me ngā Amiami

  • Grind up the kāriki (garlic) and pāhiri (parsley), with ¼ tsp each of tote (salt) and pepa (salt) in a mortar and pestle or finely chop it on a chopping board.
  • Add the mīere (honey) and pata (butter). Whakaranuhia - mix and it is ready!
  • Once the dough has risen, divide it in to 8 equal pieces.

Cooking Time - Te Wā Tunu Kai

  • Pre-heat 20 cm cast iron pan/pans (I like to use two pans for quicker output) over medium - high heat. For reference, my stove goes up to 9 and I heat my pans at 7. You don't want it too hot as they can burn (as you can see in some of my photo's).
  • Roll out each piece of dough in to a circle that is slightly smaller than the size of your pan. Only roll the dough out just before you are going to cook it.
  • Once your pan is hot, add the naan directly on the hot pan without any oil.
    Cook on one side until you see the bubbles coming through. This should only take 1-2 minutes. Flip it over and cook on the other side for 1-2 minutes.
    Remove them from the pan on to a chopping board.
  • Using a pastry brush, rub around 1 Tbsp of the pata kāriki (garlic butter) on to both sides of the cooked naan. Cover with a tea towel.
    Repeat this process until they are all cooked, piling them on top of each other.
  • These are best served warm with whatever you love to eat them with. They can also be gently re-heat the next day in a warm oven, wrapped in a tea towel.
    These are perfect along side your favourite curry, or eat them as a wrap stuffed full of fresh veggies with charred meat!!