Wild garlic naan

By Daniel Butler, author and forager

Ramsoms - or wild garlic - are one of the forager’s spring highlights. The taste is far more delicate than cultivated garlic and works well shredded into a green salad or mixed with mashed potatoes, but one of my favourite ways is to make this lightly leavened grilled bread.

Wild garlic naan are easy to make and taste far better than the supermarket variants

Picture: author’s own

 Ingredients

125 ml warm water

10g sugar

2g dried yeast

150g Greek yoghurt (or plain)

25g Melted butter (or ghee)

500g Strong white flour

50g shredded wild garlic

1 tspn bicarbonate of soda

1 tspn salt

1 tspn nigella seeds

Butter/ghee for frying

Mix the water, sugar and yeast and leave until it starts to bubble, then add the milk, yoghurt, melted butter. Stir the flour, bicarbonate of soda, salt and wild garlic, make a well and slowly add the wet ingredients, mixing and kneading to produce a slightly sticky dough. Ingredients vary slightly, so add more milk or flour to achieve the right consistency. Move to a lightly greased bowl and cover, leaving in a warm place for an hour or two to double in size. Knead lightly again on a floured surface, divide into six - eight balls and roll these out to form 1cm-thick discs. Dust lightly with flour to prevent sticking and pile on a plate, cover to rise slightly again while heating a griddle or large frying pan. Cook the naan on a high heat, turning to produce a lightly blistered, puffed up, flat bread. As they come off the griddle, brush with melted ghee or butter.