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Chilli & Garlic Naan
These chilli garlic naan are a must with any BOSH! curry feast. Soft, pillowy and laden with
aromatic garlic and chilli, they’re just the thing for scooping up delicious curry. Just make sure
you cook them quickly so the little flecks of chilli are cooked but not burnt.
This recipe is from our cookbook BOSH! On A Budget
- 250g strong white bread flour, plus extra for dusting
- 1 x 7g sachet dried fast- action yeast
- 1 tsp salt
- 1 tsp sugar
- 100g dairy-free yoghurt
- 70ml water (or more if needed)
For the chilli garlic mix
- 6 fresh green chillies
- 3 large cloves garlic
- pinch of chilli flakes
- 1 tsp salt
- 3 tbsp oil
First, make the naan • Put all the naan ingredients into a bowl and mix well, kneading between your fingers until the ingredients come together to form a uniform dough • Add a touch more water to loosen, if it feels too dry • Dust some flour over a clean surface and knead the dough firmly for 7 minutes, punching, flattening, folding then rotating 90 degrees, then repeating • The dough will firm up and become more springy • Use your hands to form a nice round ball, then place in a lightly oiled bowl, cover and rest in a warm place for 90 minutes, until the dough has roughly doubled in size
Make the mix • Finely chop your chillies and garlic, then add to a small bowl with the chilli flakes, salt and oil • Mix well.
Prepare the dough • Place the dough on a floured surface and knead by hand for 2-3 minutes more, then form into a ball and use a knife to cut into quarters • Roll each piece of dough into an oval shape that’s about 30cm long (no longer than the width of your saucepan!) • Spoon a quarter of the chilli mix over a naan, then use the rolling pin to gently roll them, pressing the chilli and garlic pieces into the surface of the naan.
Cook the naan • Place a frying pan on a high heat and add a good splash of vegetable oil • Wait until the pan is really quite hot, then place the naan, chilli-side facing up, into the pan • Cook for 2 minutes, by which time some bubbles should have appeared and the bottom should be golden brown • Use a spatula to flip the naan, and cook for a further 60 seconds, until the chillies are still green but slightly browned, and the naan has started to brown too • Remove and place on a chopping board • Quickly rinse the pan to get rid of any remaining chilli pieces, then re-oil the pan and repeat for all the remaining naan