When I want something quickly, Green Onion Garlic Naan Bread don't want to use yeast or wait for a dough to rise, but still want it to taste as wonderful as if I did, Green Onion Garlic Naan Bread I'm going to demonstrate how to make naan Chef John's way. I initially tried this approach in an effort to save time, but it results in what could be my favourite kind of naan. Whether you use garlic and green onions or not, it is truly incredible. To maintain their softness and pliability, freshly cooked naan must be layered and covered with a kitchen towel.

Table Of Content

Green Onion Garlic Naan Bread

know its benefits

Garlic and green onions are both known for their potential health benefits. Garlic may have antimicrobial and immune-boosting properties, while green onions contain vitamins A, C, and K, as well as antioxidants.

Naan bread made with whole wheat flour may be a healthier option than white flour naan, as it contains more fiber and nutrients.

The use of yogurt in the recipe may add probiotics to the naan, which can improve gut health.

Naan bread is a good source of carbohydrates, which can provide energy for the body.

Activity Time 

20 minutes for preparation

Three minutes to cook

15 minutes for rest

38 minutes in total

Yield: 6 naan flatbread for 6 servings

Ingredients

1 12 cups bread flour, plus additional amounts as necessary

1/2 kosher salt spoon

Baking powder, two teaspoons

1 cup of Greek yogurt, plain

4 smashed garlic cloves

12 cup of green onions, finely sliced

melted butter, two tablespoons

Directions

Step 1

You should put bread flour in a bowl. Give it a vigorous whisk to thoroughly incorporate before adding salt and baking powder.

Step 2

Gently incorporate Greek yoghurt after which you add green onions and garlic. Use a wooden spoon to slowly begin combining everything. Up until a shaggy dough forms, continue to mix, stir, and press.

Step 3

Put the dough on a surface and push it together with your hands. Knead the dough for a few minutes, or until it is elastic and somewhat sticky. If more flour is required, add it, but try to add no more than is absolutely necessary. For 3 to 5 minutes, knead the dough until it begins to feel slightly stretchy.

Step 4

Wrap in plastic and let sit for 15 to 20 minutes on the counter.

Step 5

A bench scraper should be divided into 6 equal parts. Roll one part into a ball. Set down on a surface that has been liberally dusted with flour. Roll out the dough nice and thin—no more than 1/8 inch—using a rolling pin. If the naan is not a perfect circular, that is fine. Although the dough is sticky, you will need additional flour to roll it out. Try to use as little flour as you can.

Step 6

A cast iron skillet should be heated to a high temperature. Place the dough circles in the hot, dry skillet; cook for approximately a minute, or until small bubbles appear on the surface and the bottom is gently browned. Cook the naan for another minute on the other side. With a spatula, lightly press down to raise the heat while cooking. To maintain the texture, flip the food over twice more and cook for an additional 15 seconds on each side. When you transfer naan from the griddle to a platter, it should still be pliable.

Step 7

While you prepare the other naan breads, cover with a kitchen towel to keep warm and moist. All six naan breads should be stacked on top of one another and kept covered with a dish cloth.

Step 8

After completing the cooking of all 6 naan breads, remove the stack of breads and brush the first one with a thin layer of melted butter on both sides. 

Step 9

And lastly Brush only the top side of the second piece of naan as you stack it on top. Continue buttering and stacking every naan bread. Serve each naan by folding it into a triangle.

Nutrition Facts

Servings Per Recipe 6
Calories 282%
Daily Value *
Total Fat 5g6%
Saturated Fat 3g13%
Cholesterol 10mg3%
Sodium 368mg16%
Total Carbohydrate 53g19%
Dietary Fiber 3g10%
Protein 10gPotassium 419mg9%

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