Bread and flatbreads
Kefir Naan with Garlic Butter
Soft kefir naan cooks in a hot pan, then gets brushed with garlic butter while the surface is still warm and blistered.
Make it
Method
- Mix the flour, yeast, sugar, and salt. Add kefir, water, and 30 g ghee.
- Knead for 8 to 10 minutes until smooth, springy, and slightly tacky. Add flour only if the dough will not clear the bowl.
- Cover and leave for about 60 minutes, until doubled. Divide into eight equal balls and rest for 15 minutes.
- Mix the brushing butter with garlic. Heat a heavy dry skillet over medium-high heat.
- Roll one ball into a thin oval. Cook for 1 to 2 minutes until bubbles form and the underside has brown spots. Turn and cook 1 minute more.
Watch the naan puff and turn At 1:58–2:09, watch bubbles swell on the surface and brown spots appear underneath as the bread turns. RecipeTin Eats uses a different dough; follow the kefir quantities and method above. The clip has music, with no spoken instructions.
Open the original video on YouTube - Brush with garlic butter and wrap in a clean towel while cooking the rest.
A hot pan gives the bread brown spots
Kefir makes the dough tender and lightly tangy. High pan heat creates fast bubbles and browned spots before the bread can dry out.
Store it
Best the same day. Cool fully and keep airtight for up to 2 days, or freeze.
Using plain flour instead of bread flour
All-purpose flour can replace bread flour, but begin with 15 ml less water and add it only if the dough feels firm. Olive oil can replace ghee.
If the bread does not puff
If the naan stays flat, the skillet or dough may be too cool. Let the divided dough relax fully and preheat the pan longer.