I admit it, I’ve fallen for the wild garlic hype. Probably because like ingredients that are fleeting, it makes them seem a little bit more special or interesting. I’ve not yet bought my first punnet of strawberries or bunch of asparagus but I’m looking forward to this year’s first taste as I do each and every year. The same goes for wild garlic, and even more so as you have to go and hunt for it, well sometimes. Having been really
lazy unsuccessful about finding any wild garlic (only some three-cornered leek) I cheated and ordered a (probably overpriced) box from Ocado to try this recipe.
Wild garlic goes so well in naan, and with other breads, as the flavour isn’t too overpowering and won’t burn like the clove variety. This recipe has a fairly large yeast to flour ratio, so it makes a lively dough that bakes up beautifully without the naan for a pizza stone or a tandoor. If the weather is good pop it on the barbecue, but if not you’ll get a nice fluffy naan from cooking it on a hot baking tray – it will just be a little less charred and more pitta-like.
Adding the wild garlic is simple, just chop it finely and mix it with a little oil and salt. Roll out your dough, pop it in the middle and then gently form into a ball and roll out again.
- 300g of plain flour
- 7g yeast
- 4g table salt
- 1 tbsp of light olive oil or vegetable oil
- 275g of warm water
- 1 tsp nigella seeds
- 20g / about 8 leaves of wild garlic, flowers removed
- olive oil
- melted butter
- Put the flour and nigella seeds into a large bowl and then add the yeast and salt on separate sides. Pour in the olive oil and water and then mix to combine.
- Knead for 10 minutes until very stretchy and smooth, you can also use a stand mixer with a dough hook attached.
- Prove for 1 hour in the bowl, covered with a damp tea towel
- Mix the wild garlic with a drizzle of olive oil and a pinch of salt, set aside
- Once risen split into two or four, dust your surface with flour then roll out so you can add the filling
- Divide the wild garlic filling between the naans and then roll back into a ball
- Gently roll out to around 2cm thickness. Leave to rest under a clean, damp tea towel for 15 minutes.
- Heat your oven to 200c / gas mark 6 and put your baking tray in the oven to heat up.
- Once the naans are rested brush the tray with oil. Bake the naans on it for 10 minutes on each side.
- Brush with butter when they come out of the oven and serve immediately with your favourite curry.