Garlic Naan

Soft, blistered naan brushed with garlic and coriander butter, cooked in a very hot pan.

TIME BREAKDOWN
Prep: 1h 30m
Cook: 20 min
Total: 1 hour 50 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500g plain flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp caster sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 150g natural yoghurt
  • 100ml warm milk
  • 2 tbsp vegetable oil
  • 100ml warm water, approximately
  • 50g butter, melted
  • 4 cloves garlic, crushed
  • 3 tbsp chopped fresh coriander

Method

  1. Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Add the yoghurt, milk and oil, then gradually add the warm water until a soft, slightly sticky dough forms.

  2. Knead on a floured surface for 8 minutes until smooth and elastic. Put in an oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour until doubled in size.

  3. Stir the garlic and coriander into the melted butter and keep it warm.

  4. Divide the dough into 6 balls. Roll each into a teardrop shape about 5mm thick, pressing a little of the garlic and coriander into the surface.

  5. Heat a heavy cast-iron frying pan over a high heat for 5 minutes until very hot. Heat the grill to its highest setting.

  6. Lay a naan in the dry pan, garlic side up, and cook for 1 to 2 minutes until bubbles appear. Turn and cook for 1 minute, then place under the grill for 30 to 45 seconds until puffed and charred in spots. Repeat with the rest.

  7. Brush with the remaining garlic butter and serve warm.