Mint, Fennel and Garlic Naan

Mint, Fennel and Garlic Naan


  • 1 tablespoon brown sugar
  • 1/4 cup flax meal
  • 4 cloves garlic, minced finely
  • 2 3/4 cups warm milk
  • 1/2 cup mint and fennel leaves finely chopped
  • 4 tablespoons Nutritional yeast
  • to taste Salt
  • 3 cups unbleached all-purpose flour
  • 1/2 cup 110F water
  • 4 teaspoons rapid rise yeast


  1. Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
  2. Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume – I leave it by the heating vent or in a slightly warm oven (oven turned off, of course)
  3. When ready to cook, divide into 10 or 12 balls – bigger balls makes fewer but larger naans, as expected
  4. Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about ΒΌ-inch thick and keep covered till ready to cook
  5. Cooking the Naan: Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
  6. Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;
  7. Alternately, flip and cook on the cast iron skillet till done

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