Garlic and Coriander Naan Bread with Ghee

Soft and fluffy naan bread infused with garlic and coriander, brushed with ghee. A delicious accompaniment to any Indian meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.42/serving

Season:

🌍 Year-round

Meal Type:

Bread•Side Dish

Cuisine:

Indian

Ingredients

Servings

2cupsAll-purpose flour(plus extra for dusting)

£0.30

1teaspoonActive dry yeast

£0.10

1teaspoonSugar

£0.01

0.5teaspoonSalt

0.8cupWarm water(about 110°F (43°C))

2tablespoonsPlain yogurt

£0.15

1tablespoonVegetable oil

£0.05

2clovesGarlic(minced)

£0.12

2tablespoonsFresh coriander(chopped)

£0.35

2tablespoonsGhee(melted)

£0.60

Total Cost

£1.68

£0.42 per serving

Instructions

1.
In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
2.
Add salt, yogurt, and oil to the yeast mixture and stir to combine.
3.
Gradually add flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
5.
Preheat oven to 450°F (232°C). Place a baking stone or inverted baking sheet in the oven while it preheats.
6.
Punch down the dough and divide it into 4 equal pieces. Roll each piece into an oval shape about 1/4 inch thick.
7.
In a small bowl, combine minced garlic and chopped coriander.
8.
Brush each naan with a little water, then sprinkle with the garlic-coriander mixture. Gently press the mixture into the dough.
9.
Carefully place the naan bread onto the preheated baking stone or baking sheet. Bake for 3-5 minutes, or until puffed up and lightly golden brown.
10.
Remove from the oven and brush immediately with melted ghee.
11.
Serve warm with your favorite Indian dishes.

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My Notes

Nutrition Information

Nutrition per serving (150g)

450 kcal / 1883 kJ

Carbs

65g

25% of RDA

Fat

16g

23% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

5 g

6% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For extra flavor, you can add a pinch of nigella seeds (kalonji) along with the garlic and coriander.

If you don't have a baking stone, you can use a regular baking sheet, but the naan may not be quite as crispy.

You can cook the naan on a hot, dry cast iron skillet instead of baking. Cook for 2-3 minutes per side, or until puffed up and lightly browned.

Cooking Equipment

Oven

Stove

Baking sheet

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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