Naan Bread with Garlic and Coriander

Ingredients
For The Naan Dough:

 50ml Warm Water

 7g Active Dry Yeast (2 tsp)
 8.4g Granulated Sugar (2 tsp)
 400g Plain Flour (All Purpose Flour/Maida) + 40g Flour (to be
added later) + Extra for rolling out
 6g Salt (1 tsp)
 180g Natural Yoghurt (12 tbsp)
 150ml Warm Full Fat Milk
 2 tbsp Sunflower Oil

For The Garlic & Coriander Butter:

 40g Butter
 2 tbsp Garlic, finely minced
 20g Fresh Coriander, finely mined
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Instructions

1. Begin by activating the yeast. Add warm water (not boiling,

as this can kill the yeast, and not cold either) to a small glass
along with active dry yeast and sugar. Mix everything and leave to
bloom for around 10 minutes, or until the mixture turns frothy and
has bubbles on top.
2. Heat the milk. Put the milk on to heat. This should only take
a minute to get to the correct temperature. You don’t want it
boiling, simply heated warm.
3. Begin to make the dough. Add 400g plain flour and salt to a
very large mixing bowl and mix together well. Add the activated
yeast mixture along with the milk and natural yoghurt. Use a
spatula to mix everything together at first as it may be too warm to
handle, then begin to use your hands. The dough will be
extremely sticky, but don’t worry. Instead of kneading with your
knuckles simply pick the dough up and then ‘slap’ it back down
again. You can do this with a dough scraper too if you prefer.
Repeat until the dough becomes a smooth consistency, about 3-5
minutes. It will still be sticky and have the consistency of wet
porridge, but do not be tempted to add more flour - this is how
it's supposed to be.
4. After 3-5 minutes of kneading, drizzle oil over the dough and
gently massage it in until it's all been incorporated and the dough
begins to get sticky again, around 1-2 minutes. The dough won’t
form a ball but don’t worry.
5. Grease a large bowl with oil and place the dough inside.
Cover it with clingfilm and place somewhere warm to rise. I put it
in-front of a portable heater. The dough is ready when it’s doubled
in size. For me this took 2 hours, but it can take up to 5 hours
depending on the surrounding temperature.
6. After the dough has risen, empty it into a mixing bowl and
knead the extra 40g flour into the dough until incorporated. Next,
grease your hands with oil and separate the dough into 8 equal
sized pieces.
7. To roll out the naan, take one of the 8 pieces of dough and
shape it into a rough ball. Sprinkle flour on the top and bottom and
gently begin to roll it out to an oval shape. The dough will be very
pliable and easy to stretch. Use a little more flour if the dough
sticks but be careful not to use too much. Don’t roll it too big at
this stage – it stretches slightly from your hands later and you
don’t want it to break.
8. To cook the naan, begin to preheat your tawa. Put it on your
largest ring over high heat – not quite the highest, but high. Let it
heat for around 2 minutes. When the tawa is hot, prepare a bowl
of cold water next to your work station. Gently dust off excess
flour from the naan and lay it across your hand. Spread cold water
all over one side and carefully lay this side directly onto the tawa.
The naan can stretch while doing this so be careful not to tear the
dough. A naan cushion will make this process easier.
9. Once on the tawa, cook for around 30 seconds, and then
increase the flame to the highest. Turn the tawa upside down and
roast it over the naked flame. This is still possible without a gas
hob, but you will have the best results over a flame*. The naan will
begin to produce ‘bubbles’. To achieve even charring, move the
tawa in circular motions. Once you have cooked it enough, use a
spatula to carefully pry the naan from the tawa. Repeat with the
remaining naan.
10. Finally, to make the garlic butter, simply heat butter or
ghee in a small vati, tadka pan, or saucepan and add finely
minced garlic. Cook on low heat until it becomes aromatic and
then add plenty of finely chopped coriander. Spread this over
each naan to infuse with a lovely flavour.