Naan Bread with Garlic, Italian Parsley and Comvita UMF™ 10+ Mānuka honey

Coming into Summer, we are all looking for those lighter meals, bites, and snacks to keep us going, without making us feel too full. We are so lucky to be partnered with Naomi Toilalo @Whanaukai who has developed this easy, fast and extremely tasty Naan bread recipe using UMF™ 10+ Mānuka honey in both the bread and the dressing.

Give it a go, and feel free to tag us and @whanaukai in your creation!

PARĀOA KĀRIKI, PĀHIRI ME TE MĪERE MĀNUKA.

Make this simple naan bread, the mīere mānuka (mānuka honey) lifts the flavour of both the dough and the pata kāriki (garlic butter) in the most beautiful way. Serve with curries or fill them with your favourite Spring fillings for the most divine lunch or dinner. Makes 8 large naan

STEP ONE Whakaritehia te pāraoa pokepoke, (Prepare the dough)

TE POKENGA - THE DOUGH

• 1 C wai aromahana (lukewarm water)
• 1 large Tbsp Comvita mīere mānuka (@comvita_nz UMF™ 10+ Mānuka honey)
• 1 sachet īhi horo (instant yeast, 8g)
• 3 C puehu parāoa kounga (high grade flour)
• 1 tsp tote (salt) 1/2 C miraka tepe (yogurt, plain)

METHOD

1. Add the wai and mīere mānuka to a bowl. Stir until the mīere mānuka has dissolved.

2. Ruia te īhi horo ki runga - sprinkle over the instant yeast. Stir again and leave to activate for 5 minutes.

3. Tukua te toenga o te kai - add the remaining ingredients and stir until a rough dough forms.

4. Pokepokea te pokenga - knead the dough, for 5 minutes, until stretchy. Add to bow, leave to rise for 1 hour. Prepare your pata kāriki.

STEP TWO: Tunuhia te kīnaki- te Kāriki me te pata (Cook the condiment - garlic and butter together)

PATA KĀRIKI - GARLIC BUTTER 

• 4 wāhi kāriki (garlic cloves or 5 if you like)
• 15g pāhiri Itāriana (Italian parsley, use the stalks and leave some to add after cooking)
• Tote me te pepa (salt and pepper, a good grind of both)
• 1 large Tbsp Comvita mīere mānuka (@comvita_nz UMF™ 10+ Mānuka honey)
• 80g pata kūteretere (softened butter)

1. Grind up the kāriki, pāhiri, tote and papa in a mortar and pestle or whatever you have.

2. Add the mīere mānuka and pata. Whakaranuhia - mix to combine.

3. Once the dough has risen, divide it in to 8 pieces. Roll out each piece and pre-heat the pan/pans (I like to use two pans for quicker output) over medium heat.

4. Cook each piece for 1-2 minutes on both sides. Then brush over around 1 Tbsp of the pata kāriki on to the cooked naan, leaving it in the pan for around 30 seconds.

5. Pile them up and keep them wrapped in a warm towel until all of them are cooked. Best served straight away with whatever you love to eat them with. I added garlic aioli, spring onions, salad greens, smoked chicken, cucumber and tomatoes.