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500 g Plain flour
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2 tsps Fast action dried yeast
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3 tsps Sugar
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50 ml Warm water
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50 ml Olive oil
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2 tsps Garlic paste
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½ tsp Garlic powder
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1 tsp Salt
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1 tsp Baking powder
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200 ml Warm milk
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200 ml Greek yoghurt
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100 g Melted butter
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1 Heaped teaspoon Garlic paste
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1 Pinch of dried coriander
Soft, fluffy and garlicy naan swimming in a garlic and coriander butter! Perfect with any curry.
Mix the sugar and yeast with the warm water. Set aside for 5 mins until frothy. Add the rest of the ingredients. Combine. Flour a work surface and knead for 5 minutes.
Oil a bowl, plonk the dough in and cover with cling film. Allow to rise until about doubled in size. Usually around an hour in a warm room.
When ready to cook, place about half a tablespoon of oil in a heavy iron skillet. Heat on a high heat. Grab a fist full of dough from the bowl (about the size of a pool ball) and squash out into shape on a lightly floured surface. Traditionally a teardrop shape, but I like round ones. Should be about a cm thick.
Place into the hot pan for around 1.5 minutes per side or until it bubbles and goes a nice golden brown.
Serve brushed with the garlic butter.
Soft, fluffy and garlicy naan swimming in a garlic and coriander butter! Perfect with any curry.
-
500 g Plain flour
-
2 tsps Fast action dried yeast
-
3 tsps Sugar
-
50 ml Warm water
-
50 ml Olive oil
-
2 tsps Garlic paste
-
½ tsp Garlic powder
-
1 tsp Salt
-
1 tsp Baking powder
-
200 ml Warm milk
-
200 ml Greek yoghurt
-
100 g Melted butter
-
1 Heaped teaspoon Garlic paste
-
1 Pinch of dried coriander
Mix the sugar and yeast with the warm water. Set aside for 5 mins until frothy. Add the rest of the ingredients. Combine. Flour a work surface and knead for 5 minutes.
Oil a bowl, plonk the dough in and cover with cling film. Allow to rise until about doubled in size. Usually around an hour in a warm room.
When ready to cook, place about half a tablespoon of oil in a heavy iron skillet. Heat on a high heat. Grab a fist full of dough from the bowl (about the size of a pool ball) and squash out into shape on a lightly floured surface. Traditionally a teardrop shape, but I like round ones. Should be about a cm thick.
Place into the hot pan for around 1.5 minutes per side or until it bubbles and goes a nice golden brown.
Serve brushed with the garlic butter.