Thread by @Colmogorman

Garlic & Coriander Naan. The perfect accompaniment to a home made curry. Crisp on one side, fluffy in the middle and smothered in coriander and garlic butter. Yum. Full recipe below. #coronacooking #curry #bread

Ingredients
300g strong white flour
1 tsp dried active yeast
1 tsp sea salt
½ tsp sugar
¼ tsp nigella seeds (optional)
1 tbsp fresh coriander
2 tbsp olive oil
140ml warm water
2 tsps plain yoghurt

Garlic and coriander butter
40g butter
3 cloves garlic
1 tbsp chopped coriander

Pop the flour, yeast, salt, sugar, nigella seed and finely chopped coriander into a bowl. Combine and then make a well in the centre. Add the oil, yoghurt and water. Using your hands, bring the dough together.

I did this in my trusty Kenwood using the dough hook. Knead until you have a smooth, stretchy dough. About five mins if using a dough hook, ten mins by hand.

Grease a bowl, pop in the dough and cover with cling film. Leave the dough to prove in a warm place for one hour.

Meanwhile, melt the butter in a small pan & add the finely chopped garlic. Fry for a few mins until soft & fragrant. Add chopped coriander & set aside until needed.

Knock the air out of the dough and divide into four equal portions. Take one piece of dough, roll into a ball and using a rolling pin, roll your naan until it’s around 1cm in thickness. Shape by pulling one end to make a tear drop shape.

Warm a nonstick pan over a high heat. When it’s very hot, pop on a naan. Cook until you start to see bubbles rise on the top and the bottom is nicely browned, about 2-3 mins. Flip it over and cook the other side.

Remove from the pan and smother the top of each naan with the garlic butter. Wrap in foil to keep warm of tot need to, but these are best served straight away. Enjoy!

The secret to these is a good, hot pan. That way you can get a bit of a char on the naan if that’s how you like them. #coronacooking