The Technical Challenge for bread week in series 9 of The Great British Bake Off was Non-Yeasted Garlic Naan Breads! The bakers had to make 8 of these in a short time frame. The aeration in these naan breads comes from the baking powder that is used in these Naan Breads which can make it a tricky kind of bread to bake!
Ingredient:
Naan Dough:
450g Plain Flour
1 Tsp Salt
1 Tsp Baking Powder
200ml Milk
100g Yoghurt
1 Tbsp Caster Sugar
1 x Egg
Garlic Ghee:
250g Salted Butter
4 x Garlic Cloves
Decoration:
2 Tbsp Chopped Fresh Coriander
1. Mix the plain flour, salt, and baking powder in a large mixing bowl.
2. Add the milk, yoghurt and egg into a jug and mix.
3. Make a well in the center of the dry ingredients and add the wet ingredients.
4. Mix until you get a shaggy-looking dough ball.
5. Lightly oil the worktop and tip the dough out onto it. Knead for 5 minutes until the dough starts to look smoother and more elastic.
6. Oil the mixing bowl lightly and place the dough in the bowl. Leave the Nann Dough to rest for 30 minutes.
7. While the dough is resting make the Garlic Ghee by placing the butter into a pan and heat until the butter melts and starts to melt.
8. As the butter starts to simmer, using a spoon skim off the foam off the top of the melted butter.
9. Once the butter should start to look more translucent remove the pan from the heat and strain the butter through a muslin into a clean pan.
10. Chop the garlic cloves and add it to the butter.
11. Now the dough has rested, tip the dough out onto a lightly oiled worktop.
12. Divide the dough into 8 equal pieces and roll into balls.
13. To shape the dough, take the dough ball and flatten it. Using a rolling pin roll the dough into a teardrop shape. The dough should be around 3-5mm in thickness.
14. Place a baking tray under the grill on high heat for 5 minutes to heat the baking tray.
15. Bake the Nann under the grill for 1-2 minutes, the Nanns will start to bubble up and start to colour up with some nice brown spots. Keep an eye on this as it happens quickly! Bake the Nanns one at a time.
16. Once baked remove from the grill and brush the Nann with the Garlic Ghee.
17. Finally sprinkle the chopped fresh coriander on top of the Nann.
