Ingredients:

• 5 cups – bread flour (or all-purpose flour)
• 1 cup – plain yogurt
• 1 tsp – Coriander seed
• 1/2 cup – water
• 1 tsp – dried Yeast
• 1 tbsp – salt
• 2 tbsp – vegetable oil, plus extra for brushing
• few sprigs – Cilantro for garnish

Method:

1. Dry roast the coriander seeds until fragrant. Crush them coarsely using a mortar and pestle.
2. Put them into a pan with the water and bring it to a boil. Set aside.
3. Put the yogurt into another bowl, add the yeast.
4. Add the coriander water and 1.5 cups of flour to it, stir well, and leave it to rest, covered, for 30 minutes.
5. Then add the salt, oil and the remaining flour.
6. Knead it well on a lightly floured surface until it is smooth and place it back in the bowl.
7. Cover it and let it rise for approximately 1 hour.
8. Then punch it down, turn it down on a lightly floured surface and knead in the chopped cilantro.
9. Divide the dough into small balls and then using a rolling pin, roll it out into an oblong shape.
10. On a skillet, place the naan, brush it with a little oil.
11. Once it’s done on one side, turn it to the other side.
12. Brush it with little melted butter/ghee (optional) and serve it with spicy chole/chickpeas curry.
13. Recipe courtesy: Dhivya Karthik
14. http://chefinyou.com/