Coriander Naan Breads
500g/1lb 2oz/4 cups strong white bread flour plus extra to dust
a handful of fresh coriander (cilantro), roughly chopped
1 tsp salt
1 tsp cumin seeds
1 tsp caster (superfine) sugar
2 tsp easy-blend dried (active dry) yeast
50g/2oz/4 tbsp butter or ghee, melted
4 tbsp low-fat natural yogurt
250ml/8fl oz/1 cup warm water
ground black pepper
1 Put the flour, coriander and cumin in a large bowl. Season with pepper and stir in the sugar, yeast and salt.
2 Add the melted butter or ghee and the yogurt, then gradually mix in enough warm water to form a soft dough.
3 Knead the dough on a lightly floured surface for 5 minutes or until smooth and elastic. Place in the bowl, cover loosely with oiled clingfilm (plastic wrap) and leave in a warm place for 45–60 minutes until doubled in size.
4 Knock the dough back with your fist, then knead well. Cut into eight pieces, then roll out each piece to a rough oval. Place on two baking sheets, cover loosely and leave to rise for 10–15 minutes until puffy.
5 Cook under a hot grill (broiler) or on a hot, ungreased griddle pan for 3–5 minutes on each side until puffed and golden brown. Serve or freeze.