Mint, Fennel and Garlic Naan

Name: Mint, Fennel and Garlic Naan
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10
Cuisine: Indian
Ingredients: 1 tbsp Brown Sugar (1 tablespoon brown sugar); ¼ cup Flax Meal (1/4 cup flax meal); 4 cloves Garlic (4 cloves garlic, minced finely); 2 ¾ cup Full Cream Milk (2 3/4 cups warm milk); ½ cup Mint (1/2 cup mint and fennel leaves finely chopped); 4 tbsp Nutritional Yeast (4 tablespoons Nutritional yeast); 0 pieces Fine salt (to taste Salt); 3 cup All-Purpose Flour (3 cups unbleached all-purpose flour); ½ cup Bottled Drinking Water (1/2 cup 110F water); 4 tsp Yeast (4 teaspoons rapid rise yeast)

30 minIndian

Servings10

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Vegetarian
Pescatarian

Steps

1Making 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
2Add 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)When ready to cook, divide into 10 or 12 balls - bigger balls makes fewer but larger naans, as expected
3Roll 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 -inch thick and keep covered till ready to cook