Nothing goes with curry night like delicious naan breads. These beauties are brushed with a garlic and herb ghee, giving them a rich and delicious finish that will have you soaking up every last bite.
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30 min
Garlic & Herb Naan
Naan
Garlic & Herb Ghee
Garlic & Herb Ghee
- Melt the Anchor ™ Ghee in a small pan on a low-medium heat. Add the garlic and cook for 2-3 minutes until soft and fragrant.
Dough
- Place the yeast and sugar in a small bowl with 100ml of tepid water and leave for 5-7 minutes to activate (or until it’s nice and frothy).
- Place the flour in the bowl of a stand mixer fitted with a dough hook. Make a well in the centre and add the Anchor Protein+ Yoghurt, Anchor Milk, oil and the activated yeast mixture. Mix for 8-10 minutes until the dough is soft and smooth. (If you don’t have a stand mixer with a dough hook you can knead to a dough with your hands.)
- Cover the bowl and leave the dough to rise for 1-2 hours or until doubled in size.
- Once risen, divide the dough into 6 equal portions and cover with a damp tea towel.
To cook
- Preheat a cast iron skillet or large frypan on a medium heat.
- On a lightly floured surface, roll one dough ball out until about 1cm thick, then place in the preheated pan.
- Cook for 2-3 minutes until golden and puffed up, then flip and cook for a further 1-2 minutes.
- Remove to a plate, cover with foil and place in a warm oven. Repeat the process until all the naans are cooked.
To serve
- Garnish each dish with the crispy curry leaves and serve with the rice and naan bread.
Butter and Spreads
Anchor ™ Pure Ghee
Discover the rich, nutty flavor of our Anchor™ Pure Ghee made from NZ dairy. This Anchor™ Pure Ghee is perfect for cooking and baking.
- Cooking and baking
Unit Sizes: 500g
