Traditional Indian flat bread flavoured with freshly chopped coriander and garlic. Garlic and coriander butter naan is a side dish that complements curries and chutney’s.
- 1 cup white cake flour
- 1/2 cup brown cake flour
- 3/4 spoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 8ml sugar
- 45ml full cream milk
- 120ml plain yogurt or sour milk
- 15g butter
- 5 tablespoons boiled water
- Additional white cake flour
- Additional melted butter for toasting each naan
- 1 large clove of crushed garlic
- 2 tablespoons fresh coriander, chopped finely
- In a large mixing bowl add in the white flour, brown flour, baking powder, bicarbonate of soda, salt and sugar.
- Add the butter.
- Mix the butter well to form a bread like consistence.
- Stir in the milk and yogurt.
- Add in the water and mix the mixture until it forms into a soft dough.
- Additional flour maybe needed if the dough appears sticky.
- Roll out the dough into 0.70cm thick oval shaped disc shapes.
- In a pan combine the butter and allow it to melt.
- Stir in the garlic and freshly chopped coriander.
- Remove the butter mixture from the stove top.
- Place each oval shaped disc on a hot griddle pan and toast.
- Apply the butter mixture on the surface of each side of the naan bread during the toasting process.
- Serve the naan bread hot.