Recipe: Garlic and Coriander Naan Bread

Garlic and Coriander Naan Bread
Delicious with curries, soups or mango chutney…

Everyone has dishes that remind them of home and for me, nothing quite reminds me of my parents’ dining room in the English countryside like these plump, chewy, flavoursome naan breads. Every Friday night, my Dad makes a curry and, every Friday night, it’s accompanied by Sainsbury’s garlic and coriander naan breads.

However, shop-bought naans come in plastic, something my partner and I are trying to avoid, so a few days ago, I found myself trying to make my own. On my second attempt, I got lucky; these naans, based loosely on a Meera Sodha recipe, are elasticky, chewy, flavoursome and taste even better than the ones I grew up with.

Makes: 6

Ingredients: 

  • 1 cup self-raising flour
  • 1 cup plain flour
  • 1 tablespoon olive oil (plus a tiny bit extra)
  • 1/2 packet active dried yeast
  • 2 generous tablespoons full-fat yoghurt
  • 1/3-1/2 cup warmed full-fat milk
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1 large clove garlic, minced,
  • 1 bunch coriander, finely chopped
  • Salt and pepper to taste

Method:

  1. Sift the flours into a mixing bowl. Make a well in the middle and, into it, put the tablespoon of olive oil, the yeast, yoghurt, baking powder, sugar, garlic, coriander and seasoning (bear in mind that too much salt will affect the glutens in the dough) and mix together until the mixture resembles fine breadcrumbs.
  2. Add the milk a splash at a time and mix until the dough comes together. I find a third of a cup works perfectly, but have half a cup handy, just in case.
  3. Dust your hands with flour and turn the dough out onto a clean, floured work surface and knead for at least five minutes, ideally up to ten. The dough will be sticky to work with at first but will eventually come together to form a ball.
  4. Place a teaspoon of olive oil in the palm of one hand and rub your hands together before rubbing the oil all over the dough. Then place the dough in a clean mixing bowl, cover with a damp tea towel and leave somewhere warm until the dough doubles in size (between sixty and ninety minutes should do the trick).
  5. Once the dough is ready, cut it into six pieces. On a clean floured work surface, dust each piece in flour and press down in the middle using your fingers until the dough is roughly half a centimetre thick, and thicker on the edges.
  6. Heat a dry frying pan on a high heat, then add the naans. After 50 seconds to a minute, or once the top side starts to bubble, flip them over and heat for the same amount of time on the other side.
  7. Keep in a warm oven until ready to serve, then enjoy!

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