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Nutrition Facts
Serving Size 1 mini naans 22g Recipe makes 32 mini naans)
Calories 75
Calories from Fat 32		(42%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 73mg		3%
Potassium 22mg		0%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 0.4g	1%
	Sugars 0.3g
Protein 1.4g		2%
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Indian Feastie

Sandi (From CA)

Mini Garlic Naan

Recipe #140376 | 1 hour | 45 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: tigerduck
Oct 6, 2005

I've recently turned 30 and invited my friends to my place to an Indian/Singaporean meal. I served these mini garlic naans as an appetizer and they disappeared quickly. The original recipe didn't ask to sprinkle them with salt, but I did a batch with and without and preferred the salted ones. I also sprinkled some with fresh coriander (cilantro), although the original recipe only called for parsley. I have changed the baking temperature to 375°C, as one reviewer pointed out that the naans were done in about 8 minutes at a temperature of 375°F.

32 mini naans (change servings and units)

Ingredients

2 1/2 teaspoons dried yeast
2 teaspoons sugar
185 ml warm water
375 g flour
1 teaspoon salt
60 g melted ghee or butter
2 teaspoons plain yogurt
4 garlic cloves, minced (use more or less to suit your taste)
2 tablespoons chopped parsley
2 tablespoons chopped fresh coriander
4 tablespoons melted ghee or butter
salt

Directions

1
Mix yeast, sugar and water in a bowl.
2
Cover and leave undisturbed for 10-15 minutes.
3
Mix flour and salt and sieve into a bowl.
4
Make a well.
5
Put into the middle the melted ghee or butter, the yogurt and the yeast mixture.
6
Form to a dough. Knead on a floured surface for 10-15 minutes until the dough is smooth.
7
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.
8
Knead for one minute.
9
Cut into 32 pieces.
10
Make balls and press them into 7 cm /2 1/2 in circles.
11
Put on a lined tin.
12
Mix 4 tablespoons melted ghee or butter with the minced garlic.
13
Brush the unbaked mini naans with the butter - garlic mixture.
14
Sprinkle with the herbs (mix them or keep them individual) and salt.
15
Bake in a 190°C / 375°F oven for 5-8 minutes or until golden (mine took longer than 8 minutes).
16
Serve your guests warm or cold as an appetizer.

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Featured Reviews for This Recipe

From: Lil Monkey

On Aug 17, 2009

I took these to a friend's BBQ along with a crockpot full of chicken tikka masala. Everyone really enjoyed it! It doesn't taste exactly like naan but it's still really yummy! They were all gone by the end of the evening! Thank you for the great recipe. We'll be making these again for sure.

1 person found this review helpful

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From: Chef #985729

On Apr 1, 2009

Naan is a great flatbread to serve with any Indian/Middleeastern dish and this one is really good with the garlic! I plan to make this any time I am cooking and Indian dish at my house! I made half a batch and ended up freezing some to have with another meal. We give this 5 stars all the way!

0 people found this review helpful

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From: Chef Kate

On Aug 17, 2006

Oh, Duck, I love these! I too had to fiddle with the amount of flour--but I do not believe it is the recipe--I think Stormy is right--the flour is different from place to place. But all it required was a little extra kneading, sprinkling flour in until the dough felt right. I put the garlic, the parsley and the cilantro into a mini processor and ended up with a lovely fine chop which I mixed into the melted butter. I also sprinkled some kosher salt over the tops of the naas just before putting them in the oven. Really a great recipe. Thank you!

5 people found this review helpful

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From: stormylee

On Jul 13, 2006

Mmmm, warm bread, melted butter, garlic, cilantro... These are sooo yummy!! I had the exact opposite problem than most: there was too much flour. The thing is, the amount of gluten in flour varies across the globe, and this is particularly relevant with yeast recipes - so I suggest you always start with a little less than called for: you can always add, but taking away is far more difficult! 375 g flour, for me, resulted in a tougher dough that I would have liked, but it was entirely my fault - I've known the flour thing for ages and just wasn't thinking!! Still, these little garlicky bites turned out delicious!! I'm going to make such a pig of myself tonight... Best get going, they're still warm! Thank you so much for the recipe duck!

5 people found this review helpful

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