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Garlic & Coriander Naan

6–8 servings1 hr 55 mins – 2 hrs 25 mins

Soft, blistered flatbread cooked in a dry skillet and brushed with steeped garlic ghee.

Ingredients

Dough
Garlic topping
Garlic ghee

Instructions

Dough
1. Bloom the yeast | 10 mins
  • Whisk
    Warm water
    120 ml
    hand warm, not hot
    ,
    Sugar
    1 tbsp
     and
    Instant yeast
    7 g
     together in a small bowl.
  • Leave it for 5 to 10 minutes, until a frothy layer forms on top.
2. Mix and knead | 10 mins
  • Whisk
    All-purpose flour
    360 g
     and
    Salt
    1 tsp
     together in a large bowl.
  • Add the bloomed yeast,
    Warm milk
    120 ml
     and
    Plain yogurt
    60 g
    dahi
    , and stir to a shaggy dough.
  • Knead on a floured surface for 5 to 8 minutes, until smooth and elastic.
3. Prove | 1 hr – 1 hr 30 mins
  • Turn the dough in a bowl greased with
    Neutral oil
    a drizzle
    for the proving bowl
     and cover it with a damp cloth.
  • Leave it somewhere warm for 1 to 1.5 hours, until doubled in size.
4. Divide and roll | 10 mins
  • Knock the dough back and divide it into 6 to 8 equal balls.
  • Roll each one into an oval about 6 mm thick.
Garlic ghee
1. Steep the garlic ghee | 5 mins
  • While the dough proves, melt
    Ghee or butter
    4 tbsp
     in a small saucepan.
  • Stir in
    Crushed garlic
    1 clove
    ,
    Salt
    a pinch
     and
    Finely chopped fresh coriander
    1 tbsp
    .
  • Take it off the heat and leave it to steep so the flavours meld.
Garlic topping
1. Press in the aromatics | 5 mins
  • Scatter
    Finely minced garlic
    4–5 cloves
     and
    Finely chopped fresh coriander
    3 tbsp
     evenly across the raw ovals.
  • Give each one a final gentle pass with the rolling pin, pressing them firmly into the surface.
Dough & Garlic ghee
1. Cook and blister | 15 mins
  • Heat a dry cast-iron skillet on the hob until it is smoking hot.
  • Lay a naan plain side down and cook for about 60 seconds, until large bubbles balloon across the surface.
  • Flip it and cook the garlic side for 30 to 45 seconds, until the garlic roasts and charred spots appear.
2. Brush and steam | 5 mins
  • Brush each naan heavily with the steeped
    Ghee or butter
    4 tbsp
     as it comes off the pan.
  • Stack them and wrap the stack in a clean tea towel, so the trapped steam keeps them soft.

Tips & Notes

  • Get the pan smoking: A cooler skillet dries the bread out before it can blister. Wait for the first wisp of smoke.
  • Dead yeast: If the water and yeast do not froth within 10 minutes the yeast is spent, or the water was too hot. Start that step again.
  • Keep them soft: Wrapping the stack traps steam and stops the edges crisping while you cook the rest.