×

Order Now

Donal MIM Website Cover Banner

Meals In Minutes!

Change the way you cook dinner with my new cookbook Meals In Minutes!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Garlic & Coriander Naan

Better than anything from a packet or takeaway!

60 4
Garlic & Coriander Naan | DonalSkehan.com, Better than anything from a packet or takeaway!

main-meals

Garlic & Coriander Naan

Better than anything from a packet or takeaway!

Tuesday, October 4, 2016

500g strong white flour

2x7g sachets dried yeast

1 tbsp caster sugar

1 tsp salt

275ml milk

2 tbsp yoghurt

3 garlic cloves, finely chopped

A small handful of coriander, finely chopped

Butter, melted to serve

Sea salt

Mixing Bowl

Wooden spoon

Rolling pin

Frying pan

 

60 mins
Serves 4

Making naan bread at home is a little laborious but worth the effort, especially if you find yourself disappointed by those stiff slippers you buy in supermarkets. If you are going to the trouble of serving up an Indian inspired feast, going the extra mile and making this flatbread spiked with garlic and coriander will only add to the experience. I have suggested a griddle pan to cook the naan, but they work equally well on a hot BBQ.

Combine the flour, yeast, sugar, salt in a mixing bowl and make a well in the centre. Whisk together the milk and yoghurt and pour in to the centre. Using a wooden spoon mix together until a rough dough forms.
Place on a light floured work surface and knead in the garlic and coriander and continue to knead for 8 minutes or until smooth and elastic.
Place the smooth dough back in the mixing bowl and cover. Leave in a warm place to rise for 45 minutes.
Knock the dough back and knead gently before dividing into four pieces. Roll each piece of dough out roughly to about 1cm in thickness.
Heat a large frying pan or griddle pan and brush with oil. When almost smoking cook each naan bread until slightly risen and lightly browned on either side.
Keep warm in a low oven until you are ready to serve. Brush with melted butter and a sprinkle of sea salt to serve.
60 mins
Serves 4

Ingredients

500g strong white flour

2x7g sachets dried yeast

1 tbsp caster sugar

1 tsp salt

275ml milk

2 tbsp yoghurt

3 garlic cloves, finely chopped

A small handful of coriander, finely chopped

Butter, melted to serve

Sea salt

You'll Need

Mixing Bowl

Wooden spoon

Rolling pin

Frying pan

 

You might be interested in...

recipes

Butter Chicken

Butter Chicken
recipes

Leftover Turkey and Squash Thai Green Curry

Leftover Turkey and Squash Thai Green Curry
recipes

Thai Red Fish Curry

Thai Red Fish Curry
recipes

Lamb Biryani

Lamb Biryani