GARLIC AND CORRIANDER NAAN
Fantastic home cooked traditional naan bread - perfect to accompany your favourite curry
Provided by michellehunn
Time 30m
Yield Makes Breads
Number Of Ingredients 0
Steps:
- Sift the flour into a bowl and add the salt, yeast and onion seeds. combine the dry ingredients and then add the yoghurt, ghee and enough tepid water to form a soft dough. The amount of water will vary depending on the flour used.
- Kneed the dough on a floured surface, or use a blender with dough hooks, until the dough is smooth and springy. This will take 5 - 10 mins if kneeding by hand.
- Place the dough in an oiled bowl and leave to rise in a warm place until doubled in volume. This will take around 1 hour.
- Pre-heat the oven to 200C/fan 180C/gas 6.
- Divide the dough in half and roll out to about 1cm thickness in a tear-drop shape. Place on a floured baking sheet and place in the pre-heated oven.
- Combine the melted ghee, corriander and garlic. Around 3-4 mins before finished baking brush the breads with the ghee.
- The breads should take 10 - 15 mins to cook and will have puffed up and browned on top. Brush again when baked with the ghee/herbs.
- Serve warm.
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