Traditional Indian flat bread flavoured with freshly chopped coriander and garlic. Garlic and coriander butter naan is a side dish that complements curries and chutney’s.


  • 1 cup white cake flour
  • 1/2 cup brown cake flour
  • 3/4 spoons baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 8ml sugar
  • 45ml full cream milk
  • 120ml plain yogurt or sour milk
  • 15g butter
  • 5 tablespoons boiled water
  • Additional white cake flour
  • Additional melted butter for ¬†toasting each naan
  • 1 large clove of crushed garlic
  • 2 tablespoons fresh coriander, chopped finely


  1. In a large mixing bowl add in the white flour, brown flour, baking powder, bicarbonate of soda, salt and sugar.
  2. Add the butter.
  3. Mix the butter well to form a  bread like consistence.
  4. Stir in the milk and yogurt.
  5. Add in the water and mix the mixture until it forms into a soft dough.
  6. Additional flour maybe needed if the dough appears sticky.
  7. Roll out the dough into 0.70cm thick oval shaped disc shapes.
  8. In a pan combine the butter and allow it to melt.
  9. Stir in the garlic and freshly chopped coriander.
  10. Remove the butter mixture from the stove top.
  11. Place each oval shaped disc on a hot griddle pan and toast.
  12. Apply the butter mixture on the surface of each side of the naan bread during the toasting process.
  13. Serve the naan bread hot.