• David Hall

Garlic and Coriander Naan Breads

Not as quick and easy as simply warming up those plastic covered shop bought naans, but a hell of a lot tastier. Perfect with any curry but also superb as a wrap or a simple pizza. Get your kids involved; they will love it!

Makes 6

100ml warm water

1 tsp dried yeast

2 tsp sugar

300g plain

1 tsp baking powder

1 tbsp cumin seeds

1 tsp salt

25g butter or margarine, melted

150ml natural yoghurt

For the topping

50g butter, melted

A handful of fresh coriander, chopped

2 cloves of garlic, crushed

1 - Put the water into a small bowl and stir in the yeast and 1tsp sugar. Leave for 5-10 minutes until it begins to bubble up. Mix together all of the topping ingredients and set aside.

2 - Tip the flour into a large mixing bowl along with the remaining sugar, baking powder, salt and cumin seeds. Make a well in the centre.

3 - Tip in the water/yeast mixture along with the melted butter and yoghurt. Stir thoroughly with a wooden spoon until it all comes together. if it looks too dry, slash in a little water. If it's too wet, tip in a little flour.

4 - Tip onto your kitchen top (I dampen and cover mine in clingfilm - easier to clean) and begin to knead. Knead for a good 10-15 minutes until it springs back when you place your hand on it.

5 - Return to the mixing bowl, cover with clingfilm and place in a warm place for 60-90 minutes until doubled in size.

6 - Tip back out and slightly roll into a sausage shape. Cut into 6 portions, roll each into a ball and set aside.

7 - Flour your surface and roll out each dough ball to your desired shape, one that fits into a 20cm frying pan.

8 - Heat up the pan (it needs to be pretty hot) and dry fry the naan breads on each side until puffed up and blackened in part.

9 - Brush each naan bread with the butter and herb mixture. Wrap in greaseproof paper and a tea towel and put in a warm oven. Continue in this fashion, wrapping each up so you have a pile o naan breads before serving with your curry.

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