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Member recipe

Garlic and Corriander Naan

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Servings

Serves 1 - 2 Breads

Fantastic home cooked traditional naan bread - perfect to accompany your favourite curry

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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
  • For the topping:
  • 3 tbsp Ghee (clarified butter), melted
  • 1 tbsp corriander, chopped
  • 2 large cloves garlic, chopped

Method

    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.
    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.
    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.
    4. Pre-heat the oven to 200C/fan 180C/gas 6.
    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.
    6. 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.

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