Garlic and Coriander Butter Naan
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
Yoghurt naan dough is studded with garlic, charred in a very hot pan and brushed generously with warm garlic ghee and chopped coriander.
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Method
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Equipment
- large bowl
- cling film
- rolling pin
- heavy cast-iron frying pan or tawa
- tongs
- pastry brush
- clean tea towel
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 321 kcal |
| Protein | 7.6 g |
| Carbohydrate | 50.7 g |
| of which sugars | 2.1 g |
| of which free sugars | 1 g |
| Fat | 9.5 g |
| of which saturates | 5.6 g |
| Fibre | 2 g |
| Salt | 1.25 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Dough
- 500 g plain flour plus extra for rolling
- 7 g instant (fast-action) dried yeast
- 8 g caster sugar about 2 tsp
- 9 g fine sea salt or table salt about 1½ tsp
- 1 tsp baking powder
- 150 g plain whole-milk yoghurt
- 200 ml water lukewarm, about 38 °C
- 2 tbsp ghee or neutral oil, melted
Garlic butter
- 40 g ghee or butter
- 5 garlic cloves, very finely chopped
- 10 g fresh coriander, finely chopped
- 1
Mix. Combine the flour, yeast, sugar, salt and baking powder in a large bowl, then work in the yoghurt, water and 2 tbsp melted ghee until a soft, tacky dough forms. Knead for 5 minutes until it feels smooth.
- 2
Prove. Cover the bowl and leave in a warm spot for 1.5-2 hours, until the dough has doubled.
- 3
Form. Divide into 8, roll each into a ball and let them relax for 10 minutes, then stretch or roll each one into a 22 cm teardrop, 5 mm thick.
- 4
Make the garlic butter. Warm the ghee and garlic over low heat for 2 minutes until fragrant but not browned. Take off the heat and stir in most of the coriander.
- 5
Cook. Heat the frying pan over high heat for 3 minutes. Brush the top of a naan with water, press a little of the garlic into the dry side and lay it wet side down. Cook 1-1.5 minutes until bubbled and charred underneath.
- 6
Char. Flip and cook 1 minute more until the garlic side is golden and spotted.
- 7
Finish. Brush with garlic butter, scatter with the remaining coriander and wrap in a tea towel while you cook the rest. Serve hot.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
