Garlic and Corriander Naan
- Preparation and cooking time
- Total time
- Plus 1hr rising time
- More effort
- Makes Breads
Skip to ingredients
- 225g Strong White Flour
- 1 1/2 tbsp Plain Yoghurt
- 1/2 tbsp Ghee (clarified butter), melted
- 1/2 tsp Salt
- 5g Fast Action Yeast
- 1 1/2 tbsp Black Onion (Kalonji) Seeds
Enough tepid water to form a soft dough
- Enough tepid water to form a soft dough
For the topping:
- 3 tbsp Ghee (clarified butter), melted
- 1 tbsp corriander, chopped
- 2 large cloves garlic, chopped
Method
step 1
Sift the flour into a bowl and add the salt, yeast and onion seeds. combine the dry ingredients and then add the yoghurt, ghee and enough tepid water to form a soft dough. The amount of water will vary depending on the flour used.step 2
Kneed the dough on a floured surface, or use a blender with dough hooks, until the dough is smooth and springy. This will take 5 - 10 mins if kneeding by hand.step 3
Place the dough in an oiled bowl and leave to rise in a warm place until doubled in volume. This will take around 1 hour.step 4
Pre-heat the oven to 200C/fan 180C/gas 6.step 5
Divide the dough in half and roll out to about 1cm thickness in a tear-drop shape. Place on a floured baking sheet and place in the pre-heated oven.step 6
Combine the melted ghee, corriander and garlic. Around 3-4 mins before finished baking brush the breads with the ghee.step 7
The breads should take 10 - 15 mins to cook and will have puffed up and browned on top. Brush again when baked with the ghee/herbs.step 8
Serve warm.
