Garlic and Corriander Naan
Member recipe by michellehunn
ServingsServes 1 - 2 Breads
Fantastic home cooked traditional naan bread - perfect to accompany your favourite curry
- 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
- For the topping:
- 3 tbsp Ghee (clarified butter), melted
- 1 tbsp corriander, chopped
- 2 large cloves garlic, chopped
- 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.
- 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.
- 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.
- Pre-heat the oven to 200C/fan 180C/gas 6.
- 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.
- Combine the melted ghee, corriander and garlic. Around 3-4 mins before finished baking brush the breads with the ghee. 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. Serve warm.