Month: June 2012

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Garlic and Coriander Naan Large

Garlic and Coriander Naan

When it comes to guilty pleasures, along with paneer, naan is up there on my list. Brushed with the most flavoursome fresh garlic and coriander butter, these are so perfect for pairing with any Indian curry or daal. They’re soft, slightly chewy and a little charred in places – this balance of textures is so characteristic of good naan. Naan is one of India’s most famous breads, and probably the most well-known in British Asian restaurants. Very rarely do I leave an Indian restaurant without having filled my belly with garlic and coriander naan – lest they just so happen to have garlic, coriander and chilli naan on the menu (in which case, I’ll take two). Whenever I’m making naan, I love to add kalonji (nigella) seeds – they impart that special flavour you definitely know, but somehow can never put your finger on. They’re aromatic, slightly bitter, but have an incredibly delicious flavour which mellows out when baked into the bread. Yeast and plain yoghurt help to leaven the naan whilst keeping them moist …