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The best garlic & coriander homemade naan that there is
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Naan Bread
Servings: 4
: 285 kcal
Author: Just Jo
Ingredients
  • 2 cups plain flour
  • 1 tsp dried yeast I use fast action yeast
  • 1/8 tsp baking powder
  • 1 tsp sugar
  • Big fat pinch of sea salt
  • 1 tsp fennel seeds
  • 1 tsp kaloonji Nigella seeds
  • 1 tbsp oil olive or coconut are good
  • 3 tbsp Greek yogurt
  • 3/4 cup warm water approximately
  • A little extra oil to brush or an oil spray I use rapeseed oil spray
For topping (optional)
  • 2 cloves of garlic crushed or finely minced
  • 1-2 tbsp fresh coriander finely chopped
  • 1-2 tsp soft butter
  • A tiny drizzle of olive oil 1/4 tsp
  • Salt and pepper
Instructions
  1. Mix the flour, yeast, baking powder, sugar, salt and seeds together.
  2. Mix the yogurt, oil and warm water together (you will have slightly less than a full cup of liquid in total) then pour it into the dough slowly, stirring with a spatula. Once you have a soft and sticky but NOT sloppy dough, stop adding the liquid. Occasionally you will need a bit more water – that’s just the way it goes with bread making.
  3. Mix to a shaggy mess in the bowl, spray lightly with oil and cover with cling film. Leave somewhere warm to prove for upto 4 hours – it will be ready when at least doubled in size but leaving it longer will only improve the flavour.
  4. When ready to shape and cook, heat your grill to high and put a frying pan with a lid* on medium-hot heat on the hob. (*= a baking tray or piece of foil crumpled around the edges of the pan work too if you don’t have a suitably lidded pan).
  5. If making one large naan, grease your hands and briefly knead the dough in the bowl only to make it a smooth ball – I say knead with a pinch of salt as it’s so soft, you’ll just be squishing it over and over to form the ball!
  6. Pat out to a large teardrop shape with the edges a little thicker than the centre and slap onto your pan. You have a moment here to carefully reshape before the dough gets hot if it’s gone a bit wonky during the transfer – not that is a problem and I happily serve naans which look more like a map of Africa than a teardrop! Quickly sprinkle with some water – a pump spray would be handy but I don’t have one so dribble it on with my fingers. Put on the lid.
  7. If using the topping, mix all the ingredients together in a small bowl and have it rather to slather onto the bread with a spatula as it will be hot.
  8. Cook for 2-3 minutes then carefully remove the lid (it will be steamy) and lift the edge of the dough to check it is browning on the bottom. If not, return the lid and cook 1-2 minutes more.
  9. When ready, slip onto a baking tray, and quickly but gently slather on your garlicky butter. If you aren’t using the topping, I would still spray it with a little oil at this point. Put under the grill and cook for 1-2 minutes until the top is browned, and fully cooked – remove from the grill and wait a second before prodding (maybe wrap your finger in a tea towel first as it will be roasting hot) to check it springs back and there is no doughiness left.
  10. If making small individual naans, you can make them as large or as small as you please and proceed exactly as stated, cooking in batches. Unlike roti or tortilla, I wouldn’t wrap these breads in a clean tea towel when they are cooked but I would place them on a folded up tea towel or wooden board to serve; leave it 5-10 minutes though or it will burn your fingies are you try to rip it apart hungrily!