Indian · fingerfood

Mint, Fennel and Garlic Naan

Name: Mint, Fennel and Garlic Naan
Cook time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 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

“If you have around 45 minutes to spend in the kitchen, Mint, Fennel and Garlic Naan might be a great lacto ovo vegetarian recipe to try. One serving contains 233 calories, 10g of protein, and 5g of fat. This recipe serves 10. For 55 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. A mixture of brown sugar, f water, nutritional yeast, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It works well as a very budget friendly hor d'oeuvre. Only a few people really liked this Indian dish. With a spoonacular score of 75%, this dish is solid. Try garlic naan , how to make garlic naan on stove top and oven, garlic naan , how to make garlic naan on stove top and oven, and garlic naan , how to make garlic naan on stove top and oven for similar recipes.”

total: 45 min
effort: Easy
serves: 10
ratings: New

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Ingredients

Serves 10

Brown sugar1 tbsp
Flax meal¼ cup
Garlicminced finely4 cloves
Warm milk2.8 cups
Mint and fennel leaves½ cup
Nutritional yeast4 tbsp
Salt10 servings
Unbleached flour3 cups
F water½ cup
Rapid rise yeast4 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 45 min

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

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