Garlic and Coriander Naan

In a large bowl, combine the flour, yeast, salt, sugar, kalonji and 1 tablespoon finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander. Make a well in the centre and add the oil, yoghurt and water. Using your hands, bring the dough together. Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please Knead for 5 minutes. If the dough feels sticky, oil your hands and continue Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please kneading . Grease the bowl and cover with a damp tea towel. Leave the dough to prove in a warm place for one hour. Meanwhile, melt the butter in a small pan and add the finely Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced garlic. Allow to fry until aromatic. Add the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander and set aside until needed. Knock the air out of the naan dough and divide into four equal portions. Take one piece of dough, roll into a ball and using a rolling pin, roll your naan until it’s around 1cm in thickness. Take one end and pull into a teardrop shape. Place the dough on a piece of aluminium foil and grill for 1 minute on both sides. Remove from the grill and brush with the garlic butter. Alternatively, bake in a very hot oven until golden brown. Wrap in foil to keep warm but try to serve immediately.