Garlic and Coriander Naan Archives

Prepare to fall hard for these restaurant-quality naans that are cooked on the hob and in a skillet or frying pan.

I’m a big believer that no curry is ever complete without a side of naan breads. I practically insist on it in the Catling household and won’t compromise when it comes to making my own bread from scratch.

It’s not a quick process, but if you invest the time and follow my foolproof recipe I promise you’ll never go back to buying shop-bought versions.

Just be generous with the garlic butter and make sure you add a splash of water to the side of the pan to keep your naan breads light and fluffy.

How To Make My Insane Garlic And Coriander Naan Bread

Chef Catling’s recipe notes
Recipe: Insane Garlic And Coriander Naan Bread
Frequently asked questions

Tips & Notes To Know

Use lukewarm water to make the dough: Don’t make the same mistake I once did by using hot water, which kills the yeast and prevents it from rising. Test it like baby formula – it should feel warm to the touch, not hot.
Don’t rush the proofing stage: As alluded to, a naan is a yeasted dough so it needs time to rise. Fill a small ramekin with boiling hot water before placing it on the bottom shelf of a cold oven with the kneaded dough just above. The steam and warm conditions will help the dough to double in size.
Get your measurements correct: Aim for ¼ inch thick when rolling each naan. Too thin and you’ll lose the fluff; too thick and it’ll be too doughy.
Ramp up the heat: Now is the time to use your cast iron skillet if you have one (a large non-stick pan will work if not). To mimic a tandoor, get it smoking hot before cooking each naan. You’re looking for plenty of bubbles in the dough and slightly charred spots.
Steam is your best friend: Wetting the dough directly risks a soggy naan, which is why I prefer to add a tablespoon of water to the side of the pan before popping the lid on. The steam helps to create that signature puffiness.

Insane garlic and coriander naan bread

Serves: 4 Prep time: 2 hours, 30 mins Cook time: 15 mins 15 mins

Ingredients

275g strong white bread flour, plus extra for dusting
1 x 7g sachet fast-action dried yeast
1/2 tsp smoked sea salt
1/2 tsp granulated sugar
6 garlic cloves, crushed
100ml Greek yoghurt (0% fat)
30g butter
1/4 tsp dried red chilli flakes
Small handful of fresh coriander, finely chopped

Instructions

Step 1
Tip the bread flour into a stand mixer. Add the yeast to one side of the bowl and the smoked sea salt, sugar and three crushed garlic cloves to the other. Make a small well in the centre and add the Greek yogurt with 50ml of lukewarm water.

Step 2
Using the dough hook attachment, mix on a low speed and gradually add 50ml of water a little at a time (you may not need to use all of it) until the dough comes away from the sides of the bowl. Increase to a medium speed and knead for 5 minutes or until the dough is smooth and bouncy. If the dough is too wet, add a bit more flour.

Step 3
Remove the dough from the mixer and form into a ball. Place the dough in a lightly oiled bowl. Cover with a tea towel and place on the top shelf of the oven.

Step 4
Place a ramekin of boiling water on the bottom shelf and close the oven door. Leave the dough to rise until doubled in size; about 90 minutes to 2 hours.

Step 5
Heat a small frying pan over a medium heat and add the butter. Once the butter has melted, add the remaining garlic and chilli flakes and stir to combine.

Step 6
Leave it to sizzle for 1 minute, then remove from the heat and stir in half the coriander. Set aside.

Step 7
Dust your work surface with flour and divide the dough into four balls. Roll each piece into a large teardrop shape, about 1/4 inch thick, and set aside.

Step 8
Preheat the oven to its lowest setting.

Step 9
Heat a cast iron skillet or large non-stick frying pan over a high heat. Working in batches, place each naan in the centre and add one tablespoon of water to the side of the pan.

Step 10
Cover with a lid or plate and cook for 3 minutes on each side or until golden, blistered and puffed up. Brush generously with the garlic butter and transfer to the oven to keep warm.

Step 11
Repeat with the remaining dough and garnish each garlic naan with fresh coriander before serving.

Did You Make This Recipe?

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Frequently Asked Questions

Will adding salt to the dough kill the yeast?

Salt can inhibit or kill yeast if it comes into direct contact with it. To be safe, keep the yeast and salt at opposite ends of the bowl before mixing the dough ingredients together.

What’s the difference between fast-action dried yeast and dried active yeast

As the name suggests, fast-action yeast is a big time-saver because it can be mixed directly into the flour. Active dried yeast needs to be dissolved in warm water (with a pinch of sugar) and left to proof for 5–10 minutes until foamy. Either or will work, but I prefer to use fast-action yeast because of the convenience factor.