Garlic and Coriander Naan Bread

8 Naans
1 hr

I have loved baking for as long as I can remember but one ingredient I was fearful of until this year was yeast. So I completely avoided making any kind of yeasted bread. Before lockdown, one of my favourite restaurants was an Indian restaurant with the most amazing flavoured naan breads and I was craving that for weeks on end whilst it was closed. I tried the store-bought variety and it just didn't cut it. So I started working on making them myself. I tried recipes without yeast and whilst they were tasty, they didn't have that texture I desired. I spent some time working on various recipes and getting to grips with the sort of end product I was looking for and I am so pleased to have conquered my fear of yeast as my baking is better off for it! This naan bread with a nice bowl of butter chicken is my ultimate Friday night!

Place dough in oiled bowl.

Leave to double.

Divide into 8 pieces

Roll out flat

Place onto hot pan and cook until bubbling then flip.

Serve with your favourite curry and enjoy!

Garlic and Coriander Naan Bread

Recipe details

  • 8  Naans
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients


  • 1 teaspoon sugar
  • 1/2 cup (120ml) warm water
  • 1 tsp active dried yeast (0.5 packet, 3g)
  • 2 1/4 cups bread (or plain) flour (300g)
  • 1/2 cup plain yoghurt (125g)
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
  • 2 cloves finely minced garlic
  • Handful of chopped coriander

Instructions


Proof yeast: place yeast, sugar and water in a bowl, cover and leave to bloom for 5-10 minutes until the yeast is bubbly.
Whisk yeast mixture then add in remaining ingredients and stir with wooden spoon until combined and a sticky dough has formed. Lightly flour a clean surface and transfer the dough. Knead until a smooth ball forms as pictured above (above 5 minutes).
Lightly oil a bowl and place the dough. Cover in plastic and leave to rise until doubled (about an hour or less if you use instant yeast, see tips).
When doubled, punch dough down and transfer to floured surface. Divide into 8 equal pieces. Then roll each piece flat as possible. Keep the other pieces covered whilst you roll each one to prevent them drying out.
Heat pan over medium-high heat for a few minutes. A cast iron pan works very well as the hotter the pan, the better the results. Lightly brush with oil and place rolled out dough. Cook until bubbled start to form on the surface (about 2 minutes). Brush with a little more oil then flip and cook the other side until cooked through (2-3 minutes depending on how thick you rolled them out). Place onto a plate and brush with garlic (or plain) butter and cover with towel to keep them warm whilst you cook the rest. Repeat for remaining 8 pieces.
Serve with your favourite main dish and enjoy! Leftovers can be kept in room temperature for 2 days, in the fridge for up to 5 days or frozen for up to a month. You can reheat them in the oven for best results.

Tips

  • 1. You can replace active dried yeast with instant yeast. If doing so, skip the proofing of yeast and mix yeast into flour.

Comments

  • Barbara Barbara on Dec 11, 2020

    Wondering if after you separate into 8 pieces, some could be frozen and used individually later?

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