Naan bread is an Indian bread traditionally made in a clay oven called Tandoor. It gets it’s tear drop shape from when it stretches whilst cooking inside the tandoor oven. This recipe is an easy and simple recipe to make naan under the grill. I added garlic and coriander to the dough but you can also add poppy seeds, sesame seeds or nigella seeds. This recipe can easily be adapted for vegans by using soya yogurt and butter substitute.
Ingredients for Naan bread
• 2-4 tsp sunflower oil
• 250 g (8½ oz) plain flour
• ¼ tsp salt
• ½ tsp bicarbonate of soda
• 170 g (6 oz) Greek-style yogurt ( Vegans can use soya yogurt as it works fine with it)
• 2 cloves of garlic
• Bunch of coriander
• 2 spoonfuls of butter or a vegan substitute like Vitalite
1. Mix the flour, salt, garlic, 2 tablespoons of oil, coriander and bicarbonate of soda into a bowl. Add the yogurt a little at a time, and bind the flour to make a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until smooth. Keep the dough covered for 10-15 minutes in a warm place.
2. Layer the grill with foil, brush some oil on to them and and preheat it to high. Divide the dough into 4 pieces. On the lightly floured surface, roll out one portion into an elongated oval.
3. Transfer this naan onto the greased foil and cook it under the grill until the naan bread bubbles up and browns slightly in places .
4. Once golden brown, turn the naan and cook the second side. Wrap the cooked naan in a tea-towel to keep hot while grilling the remaining breads. Add some butter and serve Garlic and Coriander Naan bread hot with your favourite curry.