Garlic and Coriander Naan
This garlic and coriander naan recipe is incredibly easy to make and is miles apart from anything you can buy in the stores. Fresh, warm naan will elevate any curry and also makes a fantastic breakfast the next day with an egg on top, like here.
I paired them with this simple chickpea curry and I suggest you do the same. They really make for a fantastic, delicious and healthy dinner together!
Naan bread is basically a simple yeasted dough, made with yoghurt instead of water or milk. I decided to make mine extra fancy with coriander and garlic running through it and, should you want to go even further, you can stuff it with cheese, a bit like here. Although at that point I’m not entirely sure why you’d need a curry to go with them at all. I’d just eat the whole lot as is.
Don’t forget the butter garlicky sauce at the end, it really brings so much flavour and makes the naan breads extra delicious.
Any fresh herbs will be good here if you don’t like coriander, parsley or basil would go fantastic as well. As for the garlic, I really recommend you don’t skip it as the flavour is just wonderful.
Ingredients (makes 8 naan)
450g flour
30g olive oil
200g natural yoghurt
100ml water, slightly warm
1 tsp sugar
1 tsp dry yeast
1 tsp salt
leaves from one coriander bunch, finely minced
2 small garlic cloves, finely minced
For the sauce
knob of butter
1 tsp garlic granules or 1 garlic clove, crushed
pinch of salt
Start by mixing the dry ingredients. In a large bowl combine flour, salt, sugar, yeast. Add the minced garlic and coriander and make sure they are well distributed throughout.
Separately, mix together yoghurt, oil, and water.
Make a well in the centre of the dry ingredients and add the liquid. Start bringing it all together until it forms a shaggy dough. Tip it onto a floured surface and knead for a few minutes until it becomes elastic and easy to handle.
Please into an oiled bowl and cover with a tea towel. Let rise at room temperature for 1 hour or until doubled in size.
When ready to cook, knock the air out of the dough. Divide into 8 equal balls and flatten each of them to a 0.5 cm thickness.
Heat a pan on medium heat, no oil.
Start cooking the naan in the dry pan, a few minutes on each side. Watch them carefully as they burn easily.
Meanwhile, make the butter sauce: melt the knob of butter in a small saucepan (or the microwave), add the garlic granules/minced garlic and salt, stir to combine.
When all naan are cooked, drizzle with the butter sauce. Keep warm in the oven and serve with your favourite curry or as an easy breakfast.
Do let me know if you make it in the comments!