I tried out making naan bread for the first time recently and was very pleased with how they turned out. Different recipes seem to suggest different methods (and different ingredients) and I'm quite pleased with this recipe, though I cooked the naan in a frying pan and I think it might have been better to grill them instead, so you could try that. I stuck with plain naan bread for now but it would be relatively straightforward to make garlic/coriander naan by adding the extra ingredients at the cooking stage. This recipe makes a lot of naan bread, but it does take a little bit of time to cook them, so it's worth making lots as you can wrap the naan bread in foil and freeze them to eat at a later date. This recipe uses yeast, but if you'd rather use a recipe without, you might want to try this one.
150ml warm milk (do not boil)
2 tsp caster sugar
2 tsp dried active yeast
450g plain flour
1/2 tsp Salt
1 tsp baking powder
2 tbsp vegetable oil
1 large egg
150ml natural yogurt
2. Add the flour, salt, baking powder, vegetable oil, yoghuty and egg. Mix together into a rough ball.
3. On a clean, floured surface, turn out the ball of dough and knead for 5 - 10 minutes and smooth and shiny.
4. Place back into the mixing bow, cover with cling film, and leave for an hour to rise.
5. Remove the dough and knead briefy. Divide into 8 - 10 pieces, depending on how big you want them to be; this will make 8 medium or 10 small naan breads.
6. Take on piece of dough and, with a rolling pin, roll out thinly into a naan-shape.
7. To cook, either:
Cook on high heat on a lightly oiled frying pan, turning half way through, for 5 minutes
or:
Cook in the oven on a high heat for 3 minutes, before cooking under a hot grill for 30 seconds.
Once cooked, lightly brush the top of the naan with melted butter or oil.
8. Wrap the naan in a large piece of foil to keep it warm, and repeat steps 6 - 8 until all naan are cooked. You should end up with a pile of naan bread wrapped in foil, ready to serve.
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