Naan is a Punjabi leavened bread made with fine white flour and yogurt which ferments the dough and adds flavour. The dough is rapidly made, there’s no kneading, and is quickly shaped by hand. Although traditionally baked in a clay oven sunk into the ground, a tandoor, you can get a very good result using a red-hot grill. Excellent with dhal.
Combine the flour and salt in a mixing bowl. Add the yogurt and the lukewarm water, a little at a time, working the ingredients together with your fingers. Bring the flakes of dough together, adding just enough water to make a soft, slightly sticky and rough looking dough. Cover the bowl and leave in a warm spot for an hour to ferment (as it is a yeast-free dough it won’t rise)
When ready to cook, heat the grill and wire grill rack using the highest setting. Flour your fingers and a work surface, then divide the dough into 8 equal portions. Form each into neat ball then flatten and stretch out the dough to make an oval roughly 20cm long.
Cook the naan in batches under the heated grill until they puff up and are speckled with brown spots – about 1 to 1 ½ minutes each side. Meanwhile melt the butter with the garlic, either in small pan or in the microwave. Stir in the chopped coriander. As soon as the naan are cooked, remove them from the grill with kitchen tongs and quickly brush with the warm melted butter. Serve immediately.