Insane garlic and coriander naan bread
No curry is complete without a pillowy naan bread, so you can mop up any leftover sauce. My supercharged version is heady with garlic and brushed with melted butter and coriander for extra indulgence. This recipe is guaranteed to become a family favourite.
Ingredients
-
275g
strong white bread flour, plus extra for dusting
-
1 x 7g sachet
fast-action dried yeast
-
1/2 tsp
smoked sea salt
-
1/2 tsp
granulated sugar
-
6
garlic cloves, crushed
-
100ml
Greek yoghurt (0% fat)
-
90ml
lukewarm water
-
30g
butter
-
1/4 tsp
dried red chilli flakes
-
Small handful of fresh coriander, finely chopped
Directions
Share
-
Tip the bread flour into a stand mixer. Add the yeast to one side of the bowl and the smoked sea salt, sugar and three crushed garlic cloves to the other. Make a small well in the centre and add the Greek yogurt with 50ml of water.
-
Using the dough hook attachment, mix on a low speed and gradually add the remainder of the water a little at a time (you may not need to use all of it) until the dough comes away from the sides of the bowl. Increase to a medium speed and knead for 5 minutes or until the dough is smooth and bouncy. If the dough is too wet, add a bit more flour.
-
Remove the dough from the mixer and form into a ball. Place the dough in a lightly oiled bowl. Cover with a tea towel and place on the top shelf of the oven.
-
Place a jug of boiling water on the bottom shelf and close the oven door. Leave the dough to rise until doubled in size; about 1 hour.
-
Heat a small frying pan over a medium heat and add the butter. Once the butter has melted, add the remaining garlic cloves and chilli flakes and stir to combine. Leave it to sizzle for 1 minute, then remove from the heat and stir in half the coriander. Set aside.
-
Dust your work surface with flour and divide the dough into four balls. Roll each piece into a large teardrop shape and set aside.
-
Preheat the oven to its lowest setting.
-
Heat a large non-stick frying pan over a high heat. Working in batches, place each naan in the centre and add one tablespoon of water to the side of the pan. Cover with a lid or plate and cook for 3 minutes on each side or until golden, blistered and puffed up. Brush generously with the garlic butter and transfer to the oven to keep warm.
-
Repeat with the remaining dough and garnish each garlic naan with fresh coriander before serving.
Recipe Reviews
There are no reviews for this recipe yet, use a form below to write your review
