Sunday, 13 April 2014


Everyone loves an Indian, I've shared a couple of my recipes and recommendations on the blog already but my next recipe is for the essential side dish to any curry night - Naan Bread!

 I don't tend to make bread very often so I don't have a lot of yeast  knocking around my kitchen so if your like me this recipe is perfect to russle up with your baking pantry staples.

Garlic and Coriander Naan

250g Plain Flour
2 Tsp Caster Sugar
1/2 Tsp Salt
1/2 Tsp Baking Powder
130ml Semi Skimmed Milk
2 Tbsp Vegetable Oil
2 Large Grated Garlic Cloves
2 Tbsp Dried Coriander Leaves

  1. Throw your flour, sugar, salt and baking powder into a bowl and give it a good mix together.
  2. Make a well in your dry ingredients and pour in the milk and oil. Using your hands mix all the ingredients together in a ball, adding small bits of flour if needed if the dough is too sticky. 
  3. On an oiled surface, give your dough a good knead for around 10 minutes before transferring to a clean bowl. Cover with a damp cloth and leave in a warm place for an hour to proof.
  4. After an hour, knock the dough out and split into four smaller balls. Roll out each ball into a naan shape.
  5. Mix the garlic and coriander with some more oil and each brush of the breads with a generous coating of the mix.
  6. Turn on your grill to the highest temperature and once warm place your naan's under the heat. They should puff up and go brown after around 3 minutes or so but keep a close eye on them as they can burn quite quickly.
 Serve straight away with the curry of your choice so they are nice warm and fluffy. If your not a fan of garlic and coriander you can just brush with oil before grilling or swap for some grated Parmesan, poppy seeds or flaked almonds - whatever topping you prefer on your naan!
If you have left overs - keep in the fridge for up to three days. To reheat, sprinkle some cold water over the top and wrap in foil before placing in a warm oven until warm and soft (around 2-3 minutes).

Dip straight into your curry or into my Quickidy Quick Pakora Dip to help cool you down should you have quite a spicy curry.

Better than a take-a-way any day. Enjoy!

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