Naan Bread with Garlic, Coriander and Cumin Butter

, from Issue #104. July, 2022
Photography by Olivia Galletly.
Naan Bread with Garlic, Coriander and Cumin Butter

Soft and fluffy naan bread, perfect for mopping up curry sauce.

Makes: 8


1 teaspoon caster sugar
2 teaspoons active dry yeast
½ cup warm water
275 grams plain flour, plus extra for kneading
½ cup plain yoghurt
1 tablespoon olive oil
1 teaspoon table salt

Garlic butter
100 grams butter
1 tablespoon cumin seeds
6 cloves garlic, finely chopped
½ cup finely chopped fresh coriander
sea salt


Combine the sugar, yeast and warm water in a small bowl. Set aside for 10 minutes, until bubbling. Place the activated yeast in a large bowl or the bowl of a stand mixer with the remaining ingredients. Using a spoon or a dough hook, mix together. Knead for 10 minutes, until shiny and smooth. Cover the bowl with a tea towel and set aside for 1 hour, or until doubled in size. Cut the dough into 8 portions and roll into roughly 15cm rounds on a lightly floured surface. Heat a cast iron skillet over a high heat. Place a flatbread onto the skillet and cook until golden and risen, then flip and cook on the other side. Repeat with the remaining dough. Wrap the cooked naan in a tea towel to keep warm.

GARLIC BUTTER: Heat the butter in a small saucepan over a medium heat, add the cumin seeds and garlic and fry for 1 minute. Remove from the heat and add the coriander. Drizzle over the naan while still hot. Season with salt if needed.