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Garlic Coriander Naan
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Garlic Coriander Naan
These are traditionally cooked in a tandoor, which produces beautifully puffy results. Baked in a conventional oven, they will be slightly flatter, but just as delicious.
- Preparation time: 15 minutes, plus resting
- Cooking time: 7 minutes
-
Total time:
22 minutes, plus resting
Makes: 8
Ingredients
- 125ml milk
- 1 egg
- 1 tbsp caster sugar
- 1 tbsp natural yogurt, whisked
- 300g plain flour
- Pinch of salt
- ½ tsp bicarbonate of soda
- 25ml vegetable oil
- 4 cloves garlic, chopped
- 4 tbsp chopped coriander
- 50g butter, softened
Method
- Whisk the milk, egg, sugar and yogurt together. Mix the flour, salt and bicarbonate of soda. Pour the milk mixture into the flour mixture and combine to form a soft dough (add a little water if the dough seems stiff). Knead for 3 minutes. Drizzle on the oil and knead for another 2 minutes. Cover with a clingfilm and leave to rest in the fridge for 30 minutes.
- Meanwhile, beat the chopped garlic and coriander into the softened butter. Preheat the oven to 220°C / gas mark 7.
- Divide the dough into 8 balls, weighing approximately 60g each. Smear a blob of butter on each ball of dough then flatten the balls with your hand and shape into teardrop shapes, about 5mm thick. Place on a non-stick baking tray and bake for 5-7 minutes. Serve warm.
Comments
This recipe was first published in October 2003.
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