Recipes / International dishes / Savory Cakes

Garlic Butter Naan, Made with Monk Fruit Sweetener

Name: Garlic Butter Naan, Made with Monk Fruit Sweetener
Total time: 80 min
Yield: 2 servings
Cuisine: India
Ingredients: 250g all purpose flour; 5g instant yeast; 1 teaspoon kOBE Monk Fruit Blend; 1/2 teaspoon salt; 100ml unsweetened oat milk warmed to about 40 degrees C; 60g unsweetened yogurt at room temperature; 2 tablespoons melted unsalted butter; 2 cloves garlic, finely minced; 1 tablespoon finely chopped cilantro

International dishesSavory CakesIndiaknead the dough 10 to 15 minutes, rise 1 hour, 3 to 5 minutes in the pan per bread

Garlic butter naan at home needs nothing more than a nonstick pan, no oven involved. The bread blisters and stays soft and chewy, and brushing on garlic butter with cilantro while it is hot fills the kitchen with aroma. The hardest part is the heat of the pan, since a flame that is too low leaves the bread tough instead of puffed.

The yogurt in the dough is what keeps the bread moist for hours, so it stays in. The dough needs a full 10 to 15 minutes of kneading until smooth and elastic, then a full hour to rise; rushed dough bakes up dry and crumbly.

This batch weighs about 476g, at roughly 261 calories per 100g.

Nutrition (this recipe makes 2 servings)

261.4kcal

6.7gprotein

6.7gfat

1.3gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 2 servings. This batch makes about 2 servings. Split the 4 to 5 breads into 2 portions and serve with curry or a savory dip.

Ingredients for the batch

250g all purpose flour
5g instant yeast
1 teaspoon kOBE Monk Fruit Blend
1/2 teaspoon salt
100ml unsweetened oat milk warmed to about 40 degrees C
60g unsweetened yogurt at room temperature
2 tablespoons melted unsalted butter
2 cloves garlic, finely minced
1 tablespoon finely chopped cilantro

Method

Put 100ml unsweetened oat milk, warmed to about 40 degrees C, and 1 teaspoon kOBE Monk Fruit Blend in a small bowl, scatter 5g instant yeast over the top and leave it for 5 to 10 minutes. Then stir in 60g unsweetened yogurt.
Mix 250g all purpose flour with 1/2 teaspoon salt in a large bowl, make a well in the middle, pour in the yeast mixture and work from the center outward into a mass.
Turn the dough onto a floured surface and knead by hand for 10 to 15 minutes until it is smooth, elastic and no longer sticky.
Brush a bowl with a thin film of oil, add the dough, cover it tightly with plastic wrap and leave it somewhere warm for about 1 hour until doubled.
Knead the dough briefly to knock out the air, then divide it into 4 to 5 equal pieces. Roll each one into a teardrop or a flat round about 3 to 4mm thick.
Heat a nonstick pan over medium heat with no oil. Cook the first side for 2 to 3 minutes until the bread puffs and takes on golden brown spots, then turn and cook 1 to 2 minutes more.
While the bread is still hot, brush on a mixture of 2 tablespoons melted unsalted butter, 2 cloves finely minced garlic and 1 tablespoon finely chopped cilantro.

Tips

The yogurt stays in the dough because its lactic acid softens the gluten strands and keeps the bread moist for longer.
For cheese naan, put shredded mozzarella in the middle of each ball of dough, pinch the edges shut, and only then roll it out.
The pan has to be properly hot before the bread goes in, since a long stretch over low heat leaves it tough.
kOBE Monk Fruit Blend feeds the yeast very little, so the rise is a touch slower: give it the full 10 minutes and the full hour.
To test the dough, press a finger into it; when the dent fills back in slowly, the kneading is done.
Stacking the cooked breads inside a clean towel traps the steam and keeps them soft until they reach the table.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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