CHILLI AND CORIANDER NAAN

Preparation Method :

• Sift the flour, sugar, salt and baking powder together into a large bowl. Whisk the egg and milk together and gradually add to the flour, mixing it with a wooden spoon, until a dough is formed.
• Transfer the dough to a wok surface, make a depression in the centre of the dough and add the oil. Knead for 5 minutes, until the oil is absorbed by the flour and you have a smooth and pliable dough. Wrap the dough in cling film and leave to rest for 1 hour.
• Divide the dough into 8 equal-sized pieces, form each piece into a ball and flatten into a thick cake. Cover the dough cakes with cling film and leave to rest for 10 minutes.
• Preheat the grill on high for 10 minutes, line a grill pan with a piece of foil and brush with oil.
• Mix the chillies and coriander together, then divide into 8 equal portions and spread each on the surface of a naan. Press gently so that the mixture sticks to the dough.
• Transfer a naan to the prepared grill pan and cook 5 inches below the heat source for 1 minute.
• Remove from the grill and brush with the melted butter.