SERVES 6 / PREPARATION 10 MINUTES PLUS RISING TIME / COOKING 10 MINUTES
500g plain flour
1 teaspoon sugar
1 teaspoon fine sea salt
½ teaspoon dried yeast
150g plain yoghurt,
plus 2 tablespoons to brush over the naan
2 tablespoons butter, melted
2 tablespoons coriander seeds
200g unsalted butter
2 cloves garlic, finely chopped
½ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
½ teaspoon flaky sea salt
Preheat oven to 200°C fan-bake.
To make the naan dough, mix the flour, sugar, salt and yeast in a large bowl. Heat the milk until lukewarm. Whisk the yoghurt into the milk. Add the melted butter and mix well. Slowly pour the milk mixture into the flour mixture, stirring to combine. Knead until the mixture becomes a springy dough. Cover with a damp, clean tea towel and leave in a warm place to rise for 15 minutes while you make the coriander butter.
To make the coriander butter, toast the coriander seeds in a cast-iron frypan until fragrant. Crush in a pestle and mortar until fine. Add to the butter along with the garlic, parsley, thyme and salt and mix well.
Divide the risen dough evenly into 12 balls, cover with plastic wrap and set aside for another 15 minutes. Flatten the dough balls and roll them into large teardrop shapes. Brush with the remaining 2 tablespoons yoghurt.
Preheat a cast-iron frypan in the oven. Once hot, place a naan in the frypan and place under a grill. Cook until well coloured. Repeat until all naan breads are cooked. Serve brushed with coriander butter. If not eating immediately, wrap in a clean tea towel until ready to eat.
COOKING FROM SCRATCH IS ALL ABOUT FOSTERING A LOVE OF FOOD AND KNOWING THAT WHAT IS GOING INTO YOUR MEALS CREATES A DISH THAT IS GREATER THAN THE SUM OF ITS PARTS.
Slick & Sassy Media Ltd