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.
Servings 8 large Naan bread
Ingredients
- 1 C (250 ml) wai aromahana (lukewarm water)
- 1 tablespoon (20 g) tablespoon mīere (honey). You can replace this with maple syrup or half the amount of sugar.
- 1 sachet (8 g) īhi horo (instant yeast)
- 3 C (450 g) puehu parāoa kounga (high grade flour)
- 1 teaspoon pēkana paura (baking powder)
- 1 teaspoon (5 g) tote (salt, fine)
- ½ C (125 g) 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 like coriander or fresh basil)
- Tote me te pepa (salt and pepper)
- 1 large tablespoon (25 g) mīere (honey or maple syrup works well)
- 65 g pata kūteretere (softened butter)
Instructions
Activate the Yeast:
- 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) has activated when it has floated to the top.
Combine the Ingredients:
- 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.
Knead the Dough:
- Pokepokea te pokenga – knead the dough. If you are using a stand mixer: Using a dough hook, knead for 4 minutes on low-medium speed.
- If you are kneading by hand: Knead the dough on a lightly floured bench, with the palms of your hands (not with your fingers), for 5 minutes. If the dough is quite sticky you can add up to 2 tablespoon of extra flour but try not to add any more than that.
First and only Rise:
- Add the dough to a bowl, cover with a bowl cover or tea towel. Leave to rise for 45 minutes - 1 hour on the bench.
Prepare the Garlic and Herb Butter:
- Note: This can be prepared up to a week in advance and stored in a sealed container in the fridge until you are ready to use it.
- Grind the wāhi kāriki (garlic cloves) and pāhiri (parsley), with ¼ teaspoon each of tote (salt) and pepa (salt) in a mortar and pestle or chop it finely it on a chopping board.
- Add the mīere (honey) and pata (butter). Whakaranuhia - mix and it is ready!
Divide the Dough:
- Once the dough has risen, divide it in to 8 equal pieces.
Roll out the Dough:
- Roll out each piece of dough in to a circle that is slightly smaller than the size of your pan. Roll the dough out just before you are going to cook it and don't leave them on the bench for too long as the dough can dry out. Up to around 15 - 20 minutes is fine.
Preheat the Pan:
- Set a large frying pan or 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.
Cook the Naan Bread:
- 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 and add to a chopping board or a plate.
Add the Garlic and Herb Butter:
- Using a pastry brush, add around 1 tablespoon of the pata kāriki (garlic butter) on to the top size of the cooked naan. Cover with a tea towel.
Pile them up:
- Repeat this process. Cook the parāoa (bread) in the frying pan on both sides, add the naan on top of the previously cooked one and spread with 1 tablespoon of the pata kāriki (garlic butter).
How to Serve:
- These are best served warm with whatever you love to eat them with. These are perfect along side your favourite curry, or eat them as a wrap stuffed full of fresh veggies with charred meat!!
- They can also be gently re-heated the next day, wrapped in a tea towel and placed in a 100 °C oven, for 10 minutes.