Koriander-Naan (cilantro naan)
Units
Temperature
Servings
Ingredients
Dough
- 400 g flour rounded
- 5 g instant yeast rounded
- 8 g sugar rounded
- 6 g fine salt rounded
- 150 g plain yoghurt rounded
- 100 ml lukewarm water rounded
- 30 g fresh cilantro, finely chopped rounded
- 40 g butter, melted (optional) rounded
Method
Method
- Whisk the flour, yeast, sugar and salt together in a bowl. Add the yoghurt and water, and mix to a rough dough. Knead for 8 minutes, until smooth.
- Knead in the chopped cilantro, distributing it evenly. Cover and let rise for 90 minutes, until doubled.
- Divide the dough into 6 pieces. Roll each out into a thin oval, about 5 mm thick.
- Heat a dry, heavy pan over high heat until very hot. Cook one naan at a time, about 2 minutes per side, until large, dark charred bubbles appear and the naan is fully cooked through.
- Brush with melted butter if using, and keep warm, wrapped in a cloth, while cooking the rest.
Notes
- Work the cilantro into the dough, not just onto the surface. Kneaded through, its flavour is present in every bite; sprinkled on top afterward, it only flavours the outer layer and burns easily in the hot pan.
- Use a dry pan, not an oiled one. A dry, very hot surface is what produces the characteristic large, dark bubbles that char and crisp; oil in the pan tends to fry the surface evenly instead, giving a flatter result without the same texture.
- Get the pan properly hot before the first naan goes in. A pan that isn’t hot enough won’t create the burst of steam needed to puff and blister the dough; it’ll cook through slowly and dry out instead.
- Best eaten warm, straight from the pan, though leftovers reheat acceptably wrapped in foil in a low oven.
Ingredient substitutions
- Plain yoghurt is what gives the dough its softness; a plant yoghurt works for a dairy-reduced version.
- Fresh cilantro can be swapped for chopped parsley if you’re not a fan of cilantro’s flavour.
- A little crushed garlic kneaded in alongside the cilantro is a classic addition.