Ipswich & Suffolk Indian Association

Coriander and Garlic Naan Bread

500g Plain Flour – 6 Naans
½ Teaspoon Sea Salt
3.5 oz Dried active yeast
1½ Teaspoon Olive Oil
220 fl oz Luke warm water

For Brushing
2 cloves garlic, finely chopped
Fresh chopped Coriander
Soft butter

Prepare the dough 3 hours before making the Nan bread.
Step 1. Put flour, salt and dried yeast in a large bowl, Add olive oil and mix well with a spoon
Step 2. Pour luke warm water mix to form sticky dough than knead the dough with your hands until the dough becomes smooth & firm. Cover and leave a side for 30 minutes
Step 3. Use a specular to divide the dough into 6 equal round balls and lay them on a tray allow enough space to rise, cover and leave to rise for 2 hours to almost double the size.
Step 4. To cook the Naan heat the pan (tava) take one ball of at a time and knead with both hands and roll the naan out on a floured board or surface to preferred shape round or oval.
Step 5. Pop the rolled naan on the pan (tava) after about 1-2 minutes turn the naan over this should have some light brown spot. Remove the naan from pan (tava) hold with tongs and cooking gas fire to give barbeque smell.
Step 6. Remove from the fire and brush with butter & garlic mix
For Brushing
In a bowl mix the butter & chopped garlic well with a teaspoon

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