Garlic and coriander Naan. Knock the air out of the naan dough and divide into four equal portions. The fresh naan recipe is finally here for you guys to enjoy. I made this naan with the chicken masala recipe but you can enjoy is with anything you.

This recipe was adapted from one by the lovely Madhur Jaffrey. Includes strong white bread flour, instant yeast, sea salt, sugar, fresh coriander, sunflower oil, warm water, yogurt, salted butter, garlic, fresh coriander. Fantastic home cooked traditional naan bread - perfect to accompany your favourite curry. You can have Garlic and coriander Naan using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Garlic and coriander Naan

1. You need of Toping.
2. You need 1 bunch of fresh coriander, leaves only 1 tbsp ghee (see Tips).
3. It's 3 of garlic cloves.
4. You need 1 tsp of nigella seeds.
5. You need of Naan.
6. You need tbsp of olive oil, plus extra for greasing 240 g full cream milk.
7. It's 1 tsp of sugar 2 tsp sea salt, plus extra for sprinkling (optional.
8. Prepare 480 g of baker's flour, plus extra for dusting.
9. You need 1 tsp of garlic paste for toping.

Place on a floured baking sheet and place in the pre-heated oven. Combine the melted ghee, corriander and garlic. Our unique recipe is topped with garlic & coriander and flame-baked in a tandoori style oven to create a delicious naan. Ordered two - one pack (containing two) was covered in mould.

Garlic and coriander Naan instructions

1. Sift the flour into a bowl and add the salt, yeast and onion seeds. combine the dry ingredients and then add the yoghurt, ghee and enough milk to form a soft dough. The amount of milk will vary depending on the flour used.
2. Knead the dough on a floured surface, or use a blender with dough hooks, until the dough is smooth and springy. This will take 5 - 10 mins if kneeding by hand.
3. Place the dough in an oiled bowl and leave to rise in a warm place until doubled in volume. This will take around 1 hour.
4. Pre-heat the oven to 200C/fan 180C/gas 6.
5. Divide the dough in half and roll out to about 1cm thickness in a tear-drop shape. Place on a floured baking sheet and place in the pre-heated oven..
6. Combine the melted ghee, coriander and garlic. Around 3-4 mins before finished baking brush the breads with the ghee. The breads should take 10 - 15 mins to cook and will have puffed up and browned on top. Brush again when baked with the ghee/herbs. Serve warm.

The second pack was mould free but was doughy and tasteless even after oven cooking & popping in toaster. These are traditionally cooked in a tandoor, which produces beautifully puffy results. Baked in a conventional oven, they Meanwhile, beat the chopped garlic and coriander into the softened butter. Flavouring the naan with ghee infused with garlic. Finish with coriander for a delicious accompaniment to any meal.