Garlic & Coriander Naan

Name: Garlic & Coriander Naan
Yield: 8 naan breads
Ingredients: 500 g Plain wheat flour; 180 ml Water, lukewarm; 150 g Plain yoghurt; 7 g Instant yeast; 10 g Sugar; 8 g Salt; 25 ml Vegetable oil; 45 g Butter; 12 g Garlic, minced; 15 g Coriander leaves, chopped

Soft, blistered skillet naan brushed with garlic butter and coriander.

Garlic & Coriander Naan prepared as described in the recipe

Soft, blistered skillet naan brushed with garlic butter and coriander.

Written for 8 naan breads

Cook this

Ingredients

Serves

Plain wheat flour500 g
Water, lukewarm180 ml
Plain yoghurt150 g
Instant yeast7 g
Sugar10 g
Salt8 g
Vegetable oil25 ml
Butter45 g
Garlic, minced12 g
Coriander leaves, chopped15 g

Method

Mix flour, water, yoghurt, yeast, sugar, salt and oil into a soft dough. Knead for 8 to 10 minutes, then cover and prove until doubled, approximately 60 to 90 minutes.
Divide into pieces of approximately 110 g each, rest covered for 15 minutes, then roll into ovals about 4 mm thick.
Melt butter gently with garlic for 1 minute and keep aside. Heat a heavy dry skillet until very hot.
Cook each naan for 1 to 2 minutes per side until inflated and blistered; lower heat if it burns before cooking through.
Brush immediately with garlic butter and sprinkle coriander. Serve warm.

Chef’s notes

A hot skillet gives useful blistering at home; this is not a claim to reproduce a tandoor.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Best fresh; refrigerate for up to 2 days or freeze up to 1 month. Reheat covered in a hot pan.

Allergens and diet

Milk. Wheat.

Last refined · October 2026