Perfect with curry or grilled meats (Print Version)
# Ingredients:
→ Dough
01 -
3.5 oz (100g) fresh wild garlic leaves
02 -
4 1/2 cups (550g) all-purpose flour, plus extra for rolling
03 -
2 teaspoons baking powder
04 -
2 teaspoons active dry yeast
05 -
1 1/2 teaspoons salt
06 -
1 teaspoon black sesame seeds
07 -
1/3 cup (80g) melted butter
08 -
2/3 cup (160ml) milk, room temperature
09 -
3/4 cup (200g) plain yogurt
→ For Serving
10 -
Regular butter or wild garlic compound butter
# Instructions:
01 -
Thoroughly wash the wild garlic leaves. Blanch them in hot water for about 50-60 seconds, then immediately plunge into ice water to preserve their vibrant green color. Squeeze out excess moisture and finely chop the leaves.
02 -
In a large bowl, combine the flour, baking powder, yeast, and salt. Add the melted butter, milk, and yogurt. Mix in the chopped wild garlic and knead everything into a smooth, elastic dough. This will take about 10-15 minutes by hand.
03 -
Cover the kneaded dough and let it rest in a warm spot for 30-60 minutes until it has noticeably puffed up.
04 -
Divide the dough into 8 equal pieces. On a floured surface, roll each piece into a thin, oval flatbread.
05 -
Preheat a skillet over medium heat. Cook each naan one at a time, flipping once, until both sides are golden brown with charred spots.
06 -
Brush the hot naan breads with butter or wild garlic butter before serving.
# Notes:
01 -
Wild garlic naan makes a perfect accompaniment to any meal, especially grilled dishes or alongside curries.
02 -
The ice water bath for the wild garlic is crucial for maintaining its bright green color in the finished bread.
03 -
You can prepare these flatbreads ahead of time and reheat them briefly just before serving.
04 -
Wild garlic has a short spring season, making this recipe a special seasonal treat.