Garlic and Coriander Naan Bread - Easy Recipe

I've made naan a few times before but I must say these were the best yet, really soft and perfectly cooked and looked the part too; although my photo isn't too amazing.   But all in all they were totally yummy and that's all that matters! This recipe was adapted from one by the lovely Madhur Jaffery.

A Quick Word on Yeast:
You really need to use Dried Active Yeast for hand baking and not Easy Bake or Fast Action.  Easy bake yeast is suited to bread machine and you will not get the same result.
How do I know these things?  Because I made this mistake in the past and my naan turned out horrid and hard!

Print Recipe

To make 4 to 6 naan you will need:
150ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150ml natural yogurt
1 large egg, lightly beaten

You will also need:
5 fat garlic cloves and a big handful of coriander leaves finely chopped and mixed with a tiny amount of oil - just to make the mixture spreadable.

How to do it:
Put the milk in a bowl. Add just 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.

Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.
Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth. Form into a ball.

Pour a teeny amount of oil into a large mixing bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm place for an hour or until the dough has doubled in size.

Pre-heat your oven to the highest temperature.  Put the heaviest baking tray you own to heat in the oven.

Punch down the dough and knead it again. Divide into 6 equal balls. Keep five of them covered while you work with the sixth.

Roll this ball into a tear-shaped naan, about 8 inches in length and about 6 at its widest.  Mine wasn't exactly the perfect shape but hey-ho does it really matter?!
Spread over the garlic and coriander mixture over each naan.

Now remove the hot baking tray from the oven and put the naan on to it, you can do 2 at a time.  Put the tray back into the oven immediately for 5 or 6 minutes. They should puff up nicely.

Remove from the oven and brush each naan with a little ghee or melted butter, wrap in foil to keep warm and soft while you make the others.  When you're done serve straight away.