Puffy, blistered naan with garlic and coriander butter is the most delicious bread for mopping up curry or daal and even enjoying with tandoori dishes.
Prep Time1 hourhr
Cook Time20 minutesmins
Total Time1 hourhr20 minutesmins
Course: Main Course, Side Dish, Snack
Cuisine: Indian
Keyword: bread, coriander, garlic, naan, tandoori
Servings: 6naans
Author: Sanjana
Equipment
Tawa or frying pan (not non-stick)
Rolling pin
Metal turner or spatula
Ingredients
For the bullet naan dough:
325gself raising flour
2tbspnigella seeds(kalonji), to top the naans
1tbspicing sugar(powdered/confectioners' sugar)
1tspbaking powder
3/4tspsalt
2tbspfull-fat yoghurt
1tbspoil(any flavourless)
150mlwarm water
For the coriander-garlic butter:
125gsalted butter
3large cloves garliccrushed
2tbspfresh corianderchopped
You will also need:
1-2tbspextra flourfor dusting and rolling
Instructions
To make the naan dough:
In a large plate with high sides or bowl, mix together the flour, nigella seeds, sugar, salt and baking powder. Mix to combine. Make a well in the centre and add the oil and yoghurt.
Add the warm water and use your fingers to begin mixing it with the yoghurt and oil. Bring the flour to the centre a little at a time and mix to create a sticky dough. Knead for 8-10 minutes until smooth and soft. The mixture may feel a little sticky but this is okay. Do not add any extra flour.
Cover the dough with a very thin film of oil, place it in a bowl and cover with a tea towel. Allow to rest for 30 minutes while you make the stuffing.
To make the coriander-garlic butter:
In a small saucepan, melt the butter, then add the garlic. Cook for 90 seconds and then switch the heat off. Add the coriander.
To cook the naan:
Divide the rested dough into 6 equal portions. Each portion should weigh around 85g. Cover the dough to prevent it from drying out.
Lightly flour a rolling board or clean worktop. Take a piece of naan dough and roll it out into a circle or teardrop shape around 15-18cm wide.
Heat a tawa or large frying pan over a med-high heat (about 4-5 minutes). Do not use a non-stick pan for this cooking method. I use steel or aluminium.
Carefully turn the naan over and apply water on the back of the naan. Very carefully place the naan on the pre-heated tawa, water-side down. Cook for 40-50 seconds or until small bubbles appear on the surface of the naan.
Pick the pan up by the handle (use an oven glove if it's very hot) and flip the pan upside down to cook the naan directly over the flame. The water will ensure the naan sticks to the pan. Cook until charred spots appear all over the surface of the naan.
Use a metal spatula or turner to gently release the naan from the tawa or pan.
Brush with the garlic and coriander butter. Serve immediately or keep the naan in an insulated container while you cook the rest of them.
Repeat these steps for the remaining naan.
Notes
Alternative cooking methods:
The above cooking method may not be your preference. In this case, simply skip the water step and cook the naan on both sides in a very hot frying pan. Non-stick is fine to use in this case.
For extra char, you can place the naans under the grill for a few seconds.
Arrange the naans on a lined baking tray and bake in a 220°C/430°F oven for 4-5 minutes.
Feel free to skip the coriander and garlic butter and brush with plain melted butter if desired.