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Garlic And Coriander Naan

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280g/10oz/2˝ cups unbleached white bread flour
5ml/1 tsp easy-blend (rapid-rise) dried yeast
1 garlic clove, finely chopped
5ml/1 tsp black onion seeds
5ml/1 tsp ground coriander
5ml/1 tsp salt
100ml/3˝fl oz/7 tbsp water
60ml/4 tbsp natural (plain) yogurt
10ml/2 tsp clear honey
15ml/1 tbsp melted ghee or butter, plus 30-45ml/2-3 tbsp
15ml/1 tbsp chopped fresh coriander (cilantro)


Makes: 3


1. Place the flour in a bowl and mix in the easy-blend dried yeast. Add the garlic, black onion seeds, ground coriander and salt. Mix thoroughly.

2. Pour the water and natural yogurt into a jug (pitcher) and mix well. Add the honey and the 15ml/1 tbsp melted ghee or butter.

3. Pour the yogurt mixture into the dry ingredients and mix to a firm dough. Turn the dough out on to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Place in an oiled bowl, cover with oil clear film (plastic wrap) and leave to rise in a warm place until doubled in size.

4. Knock the naan dough back (punch it down) gently and leave it to rise for a second time as before.

5. Meanwhile, preheat the oven to 220°C/425°F/Gas 7. Place three baking sheets in the oven to heat. Knock back (punch down) the dough and then knead in the chopped fresh coriander.

6. Divide the dough into three equal pieces. Shape each piece into a ball and cover two of the pieces with oiled clear film (plastic wrap). Roll out the remaining piece of dough into a large teardrop shape, making it about 5-8mm/¼-⅓in thick. Cover with oiled clear film while you roll out the remaining two pieces of dough to make two more naan.

7. Preheat the grill (broiler) to its highest setting. Place the naan on the preheated baking sheets and then bake them for 4-5 minutes, until puffed up. Remove the baking sheets from the oven and place them under the hot grill for a few seconds, until the naan start to brown and blister. Brush the naan with melted ghee or butter and serve warm.

VARIATION:- For a basic naan omit the coriander, garlic and black onion seeds. Include a little ground black pepper or chilli powder for a slightly piquant note. Add cumin seeds instead of onion seeds for a warm, spicy seasoning.

Energy 380Kcal/1611kj; Protein 9.7g; Carbohydrate 77.9g of which sugars 6.8g; Fat 5.5g of which saturates 2.9g; Cholesterol 11mg; Calcium 164mg; Fibre 2.9g; Sodium 703mg

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