Our Recipes, re-invented from cooking shows
Coriander and Lemon Naan
Prep. Time:
Baking Time:
Total Time:
1 hour 30 minutes (includes rising)
25 mins
1 hour 55 mins
Serves:
Makes 8 naan breads
What Makes This Special
This recipe transforms traditional naan by featuring the bright, citrusy pop of coriander seeds alongside fresh lemon. Toasting the whole coriander seeds releases their essential oils, creating a more complex flavor than ground coriander alone. The brown butter adds nutty richness that perfectly complements the zesty lemon, while a touch of smoked paprika provides subtle warmth. The result is an aromatic, restaurant-quality naan that's surprisingly achievable for home cooks, with flavors that are both familiar and excitingly different.
Chef's Notes
Make-ahead tip: The dough can be prepared up to 24 hours in advance and refrigerated. Bring to room temperature before rolling.
Flour notes: Bread flour creates the best texture due to higher protein content, but all-purpose flour works well too.
Spice butter storage: The flavored butter can be made up to 3 days ahead and gently rewarmed before using.
Serving suggestions: Perfect alongside Indian curries, grilled lamb, roasted vegetables, or as a base for Mediterranean-inspired flatbreads.
Storage: Leftover naan can be wrapped and frozen for up to 3 months. Reheat in a 350°F oven for 5-7 minutes.
Ingredients
NAAN DOUGH:
2¾ cups (330g) bread flour, plus extra for dusting
1 packet SAF red fast action yeast
1 teaspoon kosher salt
1 tablespoon sugar
⅔ cup plain Greek yogurt (full-fat preferred)
3 tablespoons olive oil
½ cup warm water (100-110°F)
1 large egg, room temperature
CORIANDER LEMON SPICE BUTTER:
6 tablespoons unsalted butter
2 tablespoons whole coriander seeds
3 cloves garlic, minced
Zest of 2 large lemons
3 tablespoons fresh lemon juice
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ cup fresh cilantro, finely chopped
Flaky sea salt for finishing
Fresh lemon wedges for serving
Instructions
DOUGH:
Combine dry ingredients: In a large mixing bowl, whisk together flour, instant yeast, salt, and sugar.
Mix wet ingredients: In a separate bowl, whisk together Greek yogurt, olive oil, warm water, and egg until completely smooth.
Form the dough: Pour the wet mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface.
Knead: Knead for 8-10 minutes until the dough is smooth, elastic, and slightly tacky (not sticky). Add flour sparingly if needed.
First rise: Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.
CORIANDER LEMON BUTTER
Toast coriander seeds: In a dry skillet over medium heat, toast whole coriander seeds for 2-3 minutes until fragrant and lightly golden. Let cool, then coarsely crush with the flat side of a knife or mortar and pestle.
Brown the butter: In a small saucepan over medium heat, melt butter and continue cooking, swirling the pan, until it turns golden brown and smells nutty (4-5 minutes).
Add aromatics: Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
Finish the butter: Stir in crushed coriander seeds, ground coriander, smoked paprika, lemon zest, and lemon juice. The mixture will bubble and foam. Let cool for 5 minutes, then stir in half the cilantro. Set aside.
Shape and Cook:
Preheat pan: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot.
Divide and shape: Punch down the risen dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into an oval about 8 inches long and ¼ inch thick. Let rest 5 minutes.
Cook the naan: Cook each naan for 1-2 minutes until puffed and golden with dark charred spots. Flip and cook 1-2 minutes more until puffed and spotted on the second side.
Finish immediately: While still hot, generously brush each naan with the coriander-lemon butter and sprinkle with remaining cilantro and flaky sea salt.
Keep warm: Stack finished naan and wrap in a clean kitchen towel to keep soft and warm.
