Garlic and Coriander Naan Bread

Garlic Naan Bread Recipe

No Indian meal is complete without a side of naan. Naan bread is actually easy to make, read on to find out how to make it and home.

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*Post updated March 2023 

I've made naan a few times before but I must say these were the best yet, really soft and perfectly cooked and looked the part too, although my photo isn't too amazing. 😐

But all in all, these naan bread were totally yummy and that's all that matters!

Recipe adapted from one by the lovely Madhur Jaffrey.

A quick word on yeast

You really need to use dried active yeast for hand baking and not easy bake or fast action. 

Easy bake yeast is suited to bread machines and you will not get the same result.

By the way, you might also like this Peshwari naan bread recipe.

Ingredients

• 150ml warm milk

• 2 teaspoons caster sugar - divided

• 2 teaspoons dried active yeast

• 450g plain flour

• ½ a teaspoon salt

• 1 teaspoon baking powder

• 2 tablespoons vegetable oil- plus a little extra

• 150ml natural yoghurt

• 1 large egg - lightly beaten

You will also need

• 5 fat garlic cloves

• a big handful of coriander (cilantro) leaves finely chopped and mixed with a tiny amount of oil - just to make the mixture spreadable.

Equipment - you will need

• a heavy baking tray

• a large mixing bowl

• cling film

Serve your naan bread with a nice Indian curry. 

Anyway, enough chat, on with the recipe!

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side, starter, bread

Indian

Yield: 4-6

Author: Jan Bennett

Garlic and Coriander Naan Bread Recipe

You must use Dried Active Yeast for hand baking and not easy bake or fast action. Easy bake yeast is suited to a bread machine and you will not get the same result.

Prep time: 30 MinCook time: 7 MinInactive time: 1 HourTotal time: 1 H & 37 M

Ingredients

• 150ml warm milk
• 2 teaspoons caster sugar - divided
• 2 teaspoons dried active yeast
• 450g plain flour
• ½ a teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons vegetable oil- plus a little extra
• 150ml natural yoghurt
• 1 large egg - lightly beaten

You will also need

• 5 fat garlic cloves
• a big handful of coriander (cilantro) leaves finely chopped and mixed with a tiny amount of oil - just to make the mixture spreadable.

Instructions

Make the dough

1. Put the milk in a bowl and add just 1 tsp of the sugar and the yeast. Stir to mix and set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 teaspoon of sugar, the yeast mixture, 2 tablespoons of vegetable oil and the yoghurt and egg. Mix together and form a ball of dough.
3. Put the ball of dough onto a clean surface and knead it for 10 minutes or more, until it is nice and smooth, then form it into one big ball.
4. Pour a tiny amount of oil into a large mixing bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm place for an hour or until the dough has doubled in size.

Preheat your oven

1. Preheat your oven to the highest temperature and put the heaviest baking tray you own to heat in the oven.
2. Punch down the dough and knead it again. Divide into 6 equal balls. Keep five of them covered while you work with the sixth.
3. Roll this ball into a tear-shaped naan, about 8 inches in length and about 6 at its widest. Mine weren't exactly the perfect shape but hey-ho!
4. Mix the garlic, coriander and butter together and spread the garlic and coriander mixture over each naan.
5. Now remove the hot baking tray from the oven and put the naan onto it, you can do 2 at a time. Put the tray back into the oven immediately for 5 or 6 minutes. They should puff up nicely.
6. Remove from the oven and brush each naan with a little ghee or melted butter, and wrap in foil to keep warm and soft while you make the others. When you're done serve straight away.

Did you make this recipe?

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