Cheat Garlic and Herb Naan

Makes 3 Naan Breads

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Unfortunately butter makes almost everything better. It's an unfortunate fact that I care not to dwell on. I can't in good conscience share my recipes without butter, if there should be butter. I too am disheartened by the sheer existence of butter; if butter were to simply not exist, I think the not knowing would be a better alternative to this.

I don't think my generation is the only one to feel this specific annoyance - I think this thought is rather widespread (in western cultures anyhow). There is a sense of celebration and freedom in accepting that we can eat butter in moderation, and it not be the devils hand slowly pushing the needle on the scales. Yet, there is still a firm grip on our consciences from the ever-present diet god. I'm not quite sure how we are meant to battle this one, I wish I had all the answers. Could you imagine, a random girl on a food blog figuring out how to nix diet culture and the word 'clean' from our food vocabulary.

Butter is simply a food that is less nutrient-dense than other foods, which means, we should eat the other foods too. That's how I try to see it. Do I always perceive butter in such a way? No. I am a human woman in her twenties, I will forever battle the need to look a certain way. However, I am nothing if not persistent and stubborn - so I'll bloody well write it down a hundred times over if I catch myself demonising butter. Butter is beautiful and she deserves to be treated as such.

PRO TIPS

• If you don't have either garlic or herbs, the butter is still delicious with just one or the other!

• For some reason, I always use a different flour to greek yoghurt ratio (maybe it's something to do with the different brand of yoghurt??? who knows). SO, don't be afraid to add more flour if it's too wet.

Recipe

Ingredients

• 130grams of greek yoghurt

• 150grams of self-raising flour

• 1/2 tablespoon of olive oil

• 1/3 cup of softened, salted butter

• 5 cloves of garlic, minced

• 1/4 cup of fresh coriander leaves, chopped

• 1/4 cup of fresh parsley leaves, chopped

• 1/4 cup of fresh chives, chopped

Method

1. Mix together the greek yoghurt and flour until a ball of dough starts to form. Knead the dough for 5 minutes. If it is sticking to your hand then add more flour until the dough is springy but not too dry.

2. Place the ball into a lightly oiled bowl and rest it for 30 minutes.

3. Roll out the dough into a log. Cut the log into 8 equal pieces. Roll each one into a ball. Using your hands or a rolling pin, spread the balls out into roughly 8cmx8cm circles. Set these aside for a moment.

4. Heat up a non-stick frying pan to a high heat. Brush the pan with the olive oil. Place one dough circle on the heat and cover for 2 minutes or until large bubbles start to form. They should start to get a little puffy. Flip the naan over and cook for a further 2-3 minutes uncovered. Once golden and cooked on both sides, remove the bread, place it on a paper towel, and cover with another piece of paper towel. Repeat this process until you have finished cooking your naan.

5. Turn the heat off and immediately add your garlic, herbs, and butter to the pan. Wait until melted and then swirl around the pan for 20 seconds. Pour the butter and herb mixture into a small serving dish. Generously brush the butter onto the flatbreads and serve hot.

6. Enjoy!

Stay Salty,

Romy xx