A great traditional accompaniment for many Curry and Asia dishes, this bread is relatively heavy, but still works very well as a side dish.
Serve it still warm, along with a freshly cooked Curry – something like the Creamy Curried Beef or Cauliflower in a Curry Sauce for a truly great dinner!
To Make 3
280g Strong White Flour, plus extra for dusting
1tbsp Ground Coriander
1 Garlic Clove, peeled and very finely chopped
1tsp Easy-blend Dried Yeast
2tsp Clear Honey
100ml Lukewarm Water
4tbsp Natural Yogurt
1tbsp Vegetable Oil, plus extra for brushing
1tsp Black Onion Seeds
1tbsp Chopped Fresh Coriander
1. Sift the Flour, Salt and Ground Coriander together into a large bowl, before stirring in the Garlic and Yeast.
2. Make a well in the centre, then add the Honey, Water, Yogurt and Oil. Mix well with a wooden spoon until the dough begins to come together, then knead in the bowl until it leaves the sides of the bowl.
3. Turn out onto a floured surface, and knead well for around ten minutes, until smooth and elastic.
4. Brush a bowl with some more Oil. Shape the Dough into a ball, then leave in the bowl, covered with a damp tea towel for around one or two hours, leaving it to rise in a warm place. The dough should have doubled in size after the time
5. Once the Dough has finished rising, place three baking trays in the oven and pre-heat to 240C, and heat the grill too.
6. Turn the Dough out onto a floured surface, then knock back with your fist. Divide into three pieces, shaping each of them into a teardrop shape, about a centimetre thick, and place on one of the heated baking trays. Brush the Bread lightly with Oil, and sprinkle with the Onion Seeds and Chopped Coriander.
7. Bake in the oven for five minutes until puffed up. Transfer the Naan Bread to the Grill pan, and grill for two or three minutes.
Photo Courtesy of: stu_spivack