Combine flour, baking powder, salt, sugar and yeast in a large mixing bowl. Whisk well to blend the dry ingredients.
Gradually add warm milk and vegetable oil to the bowl, stirring the mixture until a soft and elastic dough forms. Knead the dough for a few minutes until it becomes smooth.
Cover the dough with a damp cloth and allow it to rest for about 30 minutes in a warm spot.
Heat your grill to high temperature.
In a small bowl, mix minced garlic, chopped coriander and melted butter.
Divide the dough into four equal portions and roll each portion out into a thin circle.
Brush one side of each naan with the garlic and coriander butter.
Place the naans buttered side up on the grill and cook for 2-3 minutes, or until they begin to puff up and turn golden brown.
Flip the naans over and cook for another 1-2 minutes or until the other side is also golden brown.
Once done, remove the naans from the grill and serve hot.
Latest comments (4)
Plain flour and all-purpose flour are essentially the same, with the term “plain flour” commonly used in the United Kingdom and Australia, while “all-purpose flour” is more prevalent in North America ( Don’t thank me )
Totally right! It’s one of those naming quirks that trips people up—thanks for clearing it up for others too!
Yet another amazing recipe! Keep them coming in!!
Thank you so much! 🙂