Coriander naan bread

Serves: 8

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 450g/1lb strong white flour
• 1x 7g sachet fast action dried yeast
• 3 tablespoon(s) fresh coriander, chopped
• 1 teaspoon(s) salt
• 4 tablespoon(s) olive oil

Method

1. In a large bowl mix flour, yeast, chopped coriander and salt. Gradually add the 2tbsp oil and 300ml/1/2 pint warm water. Bring together to make soft dough (adding a little more water if all the flour isn't incorporated).
2. Knead dough for about 5mins on a lightly floured surface till springy. Add 1tbsp of the remaining oil to a clean bowl. Put the dough in the bowl, cover with clear-film and leave to rise in warm place for about 1 hour.
3. Once dough has risen divide into 8 pieces. Rub the remaining oil on a rolling pin and roll dough out flat. Cook a couple at a time on a hot barbeque for 3 mins per side, or till puffed and golden.
4. TIP: Alternatively bake at gas mark 6, 200°C (180°C in a fan oven) for 8 - 10 mins.

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