Garlic Chilli Butter Naan

Ingredients

325 g self raising flour

2 tbsp full-fat yoghurt

1 tbsp icing sugar, (powdered/confectioners’ sugar)

1 tsp baking powder

3/4 tsp salt

1 tbsp oil, (any flavourless)

150 ml warm water

For the coriander-garlic butter:

125 g salted butter

3 large cloves garlic, crushed

2 tbsp fresh coriander, chopped

You will also need:

2 tbsp nigella seeds, (kalonji), chopped green chillies to top the naans

1-2 tbsp extra flour, for dusting and rolling

Instructions
To make the bullet naan dough:
1. In a large plate with high sides or bowl, mix together the flour, sugar, salt and baking powder. Mix to combine. Make a well in the centre and add the oil and yoghurt.

1. Add the warm water and use your fingers to begin mixing it with the yoghurt and oil. Bring the flour to the centre a little at a time and mix to create a sticky dough. Knead for 8-10 minutes until smooth and soft. The mixture may feel a little sticky but this is okay. Do not add any extra flour.

1. Cover the dough with a very thin film of oil, place it in a bowl and cover with a tea towel. Allow to rest for 30 minutes while you make the stuffing.

To make the coriander-garlic butter:
1. In a small saucepan, melt the butter. Add the garlic and cook for 90 seconds or so. Switch the heat off and add the coriander.

Making Naan

Divide the rested dough into 6 equal portions. Each portion should weigh around 85g. Cover the dough to prevent it from drying out.

Use a rolling pin to gently roll the Naan in a circular motion, between the centre and edges. Don’t apply too much pressure. You can use your hands to turn it as you roll. Once it reaches the desired size (15-18cm/6-7 inches wide depending on how thick or thin you like your naan). Sprinkle with a pinch of nigella seeds, chopped green chillies and lightly press them in. Carefully roll up and down a few times to even out the surface.

Heat a tawa or large frying pan over a med-high heat (about 4-5 minutes). Do not use a non-stick pan for this cooking method. I use steel or aluminium.

Carefully turn the naan over and apply water on the back of the naan. Very carefully place the naan on the pre-heated tawa, water-side down. Cook for 40-50 seconds or until small bubbles appear on the surface of the naan.

Pick the pan up by the handle (use an oven glove if it’s very hot) and flip the pan upside down to cook the naan directly over the flame. The water will ensure the naan sticks to the pan. Cook until charred spots appear all over the surface of the naan.

Brush with the garlic and coriander butter. Serve immediately or keep the naan in an insulated container while you cook the rest of them.

Looks delicious!

mmmm looks delish!!