Ingredients
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2 1/2 teaspoons dried yeast
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2 teaspoons sugar
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185 ml warm water
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375 g flour
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1 teaspoon salt
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60 g melted ghee or 60 g butter
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2 teaspoons plain yogurt
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4 garlic cloves, minced (use more or less to suit your taste)
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2 tablespoons chopped parsley
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2 tablespoons chopped fresh coriander
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4 tablespoons melted ghee or 4 tablespoons butter
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salt
Instructions
- Mix yeast, sugar and water in a bowl.
- Cover and leave undisturbed for 10-15 minutes.
- Mix flour and salt and sieve into a bowl.
- Make a well.
- Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
- Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
- Put into a big, oiled bowl, cover with a wetish towel and leave to rest for an hour by when the dough should have doubled.
- Knead for one minute.
- Cut into 32 pieces.
- Make balls and press them into 7 cm /2 1/2 in circles.
- Put on a lined tin.
- Mix 4 tablespoons melted ghee or butter with the minced garlic.
- Brush the unbaked mini naans with the butter - garlic mixture.
- Sprinkle with the herbs (mix them or keep them individual) and salt.
- Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
- Serve your guests warm or cold as an appetizer.