Garlic and Coriander Naan Bread

Ingredients

• Dough
• 420 g self-raising flour
• 1 tsp baking powder
• 375 g natural yoghurt
• 30 g melted ghee/butter
• 1 1/2 tsp salt
• Extra flour for dusting
• Garlic and coriander butter
• 100 g butter
• 2 cloves garlic, finely chopped
• 2 tbsp fresh coriander, finely chopped
• Salt and freshly ground black pepper

Instructions

1. 1

   Mix the dough ingredients together in a large bowl with your hand until they come together. Dust a clean surface with flour and knead the dough for a few minutes. Divide the dough into 12 even-sized balls. Then with a rolling pin, roll out each one to a thickness of about 0.5cm, dusting with flour as you go. Cover with a tea towel and leave to rest on a board or tray for 10 minutes.

2. 2

   Meanwhile place a small saucepan on a medium heat and add the butter and garlic. Once the butter has melted and the garlic has been sizzling for 2 minutes, remove it from the heat. Allow to cool slightly before stirring in the coriander along with some salt and pepper.

3. 3

   Place a griddle pan onto a medium high heat and, when hot, cook the naan breads one or two at a time (depending on the size of your pan) for 2-3 minutes on each side. They should be nicely charred but not burnt. Once cooked, transfer them to a baking tray.

4. 4

   When you are ready to serve, warm the breads up in the oven for a few minutes and brush each one with the butter. Serve alongside the butter chicken and pilau rice.