Garlic and Coriander Naan

Soft, fluffy and aromatic. Is this the ultimate naan recipe?

  • Preparation Time80 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
310g strong, white bread flour
1 teaspoon dried fast action yeast
1 teaspoon sea salt
1/2 teaspoon sugar
1/4 teaspoon kalonji (nigella) seeds
1 tablespoon fresh coriander, finely chopped
2 tablespoons sunflower oil
140ml warm water
2 teaspoons plain yoghurt

For the garlic and coriander butter

50g salted butter
4 cloves garlic, finely sliced
1 tablespoon fresh coriander, chopped

In a large bowl, combine the flour, yeast, salt, sugar, kalonji and 1 tablespoon finely chopped coriander. Make a well in the centre and add the oil, yoghurt and water. Using your hands, bring the dough together. Knead for 5 minutes. If the dough feels sticky, oil your hands and continue kneading.

Grease the bowl and cover with a damp tea towel. Leave the dough to prove in a warm place for one hour.

Meanwhile, melt the butter in a small pan and add the finely sliced garlic. Allow to fry until aromatic. Add the chopped coriander and set aside until needed.

Knock the air out of the naan dough and divide into four equal portions. Take one piece of dough, roll into a ball and using a rolling pin, roll your naan until it’s around 1cm in thickness. Take one end and pull into a teardrop shape.

Place the dough on a piece of aluminium foil and grill for 1 minute on both sides. Remove from the grill and brush with the garlic butter. Alternatively, bake in a very hot oven until golden brown. Wrap in foil to keep warm but try to serve immediately.

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