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Export 10 ingredients for grocery delivery
Step 1
Place coriander into mixing bowl and chop 3 sec/speed 5. Transfer into a bowl and set aside.
Step 2
Place ghee into mixing bowl and melt 1 min/120°C/speed 1.
Step 3
Add garlic and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.
Step 4
Add nigella seeds and cook 1 min/120°C/speed 1. Transfer into a separate bowl and set aside. Do not clean mixing bowl.
Step 5
Grease a large bowl with oil and set aside.
Step 6
Place milk and yeast into mixing bowl and heat 2 min/37°C/speed 1.
Step 7
Add all remaining naan ingredients and mix 20 sec/speed 3, then knead Dough /3 min. Transfer dough onto a silicone bread mat or floured work surface and shape into a ball. Transfer into prepared bowl and set aside in a warm place to prove until doubled in size (approx. 1-2 hours).
Step 8
Transfer dough onto a silicone bread mat or floured work surface. Divide dough into 6 equal portions (approx. 140 g each). Gently work each piece into a ball and using the heel of your hands, gently stretch each dough portion into an oval shape (approx. 23 x 15 cm) then lightly dust with flour.
Step 9
Place a large frying pan over high heat. Working 1 naan at a time, place into frying pan and cook until dark brown blisters form (approx. 1-1½ minutes each side). Remove naan from heat and brush with reserved ghee and garlic mixture, then sprinkle with reserved coriander and salt (optional). Transfer onto a serving dish and cover to keep warm. Repeat frying with remaining naan. Serve warm.
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