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Garlic, Onion and Coriander Naan Bread

Once you try homemade naan bread you will never eat the packet rubbish again. You simply can’t compare the two. This may seem complicated and difficult to make but it really isn’t. It doesn’t take long apart from time to prove but in fairness you don’t have to do anything but leave it sit in a warm place to do that so it doesn’t really count.

The other steps will take less than 16 minutes



Allergens : Contains Gluten & Lactose
Strong bread flour - 250g
Fast Action Dried Yeast - 7g (1 sachet)
Warm Water - 120ml
Salt - 1/2 tsp
Sugar - 1/2 tsp
Garlic Cloves - 3
Red Onion - 1/2
Fresh Coriander - Small bunch
Butter - 25g melted
Natural Yogurt - 2 tbsp


Getting Ready... You will need - 1 non stick frying pan, 1 sieve, 1 large bowl, 1 rolling pin, 1 sharp knife and 1 chopping board.
Add the yeast to the warm water, mix then allow to sit for 5 minutes.
Sieve the flour into the bowl then add the salt and sugar then mix well
Pour in the water and yeast ensuring you get all the bits that may have gathered in the bottom or on the sides.
Add the natural yogurt.
Mix really well to form a dough.
Sprinkle a little flour on a clean dry work top.
Pour the dough onto the work top and knead for 5 or so minutes. I will post a video showing how to knead bread soon.
When it is smooth and springs back slightly place it back in the bowl, cover with cling film and let sit in a warm place for 1 hour until it doubles in size.
When it has risen, stick it back onto the work top then knock it back by knocking the air out with your hands.
Finely chop the garlic and coriander then slice the onions really thinly. Knead these into the bread until they are mixed through really well. Place back in the bowl, cover and allow to prove for half an hour more.
When ready, remove from the bowl and tear into 6 even balls.
Roll these into an oval shape about 2.5cm thick.
Melt the butter and add the remaining chopped garlic clove.
Heat a dry non stick pan then brush the naan with the melted garlic butter and fry, buttered side down, for about 3 minutes per side.
Keep in a warm oven until you make the whole batch.
    • Anne Brennan
    • 28th March 2017

    Hi there
    Can this be prepared in advance at all ?

    • Tez
    • 13th January 2019

    This is a great recipe, made it last night and warmed up in oven before serving. Everyone loved them.

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