naan lavash

soft, puffy bread with beautiful brown blisters

prep: 20'
cook: 10'
8 medium-sized naans

Iranian dishes are usually served with either rice or bread. Naan goes especially well with stews, kebabs and kukus. As a child, whenever it was my turn to pick up the bread from the bakery, my grandmother would hand me a red and white cloth to wrap it in. When the baker handed it to me, I would stow it away, swaddling it tightly in the cloth - but not before tearing off a share to munch on my way home.


  • 225g (1 3⁄4 cup) plain flour
  • 45ml (3 tbsp) olive oil
  • 125ml (1⁄2 cup) very hot water
  • 2g (1 tsp) ground coriander seeds
  • 1g (1⁄4 tsp) baking powder
  • 1g (1⁄2 tsp) salt
  • 2 garlic cloves
  • cumin seeds


  • place all the ingredients except for the garlic clove into a bowl and mix thoroughly
  • knead for 2 minutes then rest for another 15
  • divide the mixture into 8 balls and using a rolling pin, roll them out as thinly as possible onto a lightly- floured surface
  • drizzle a small amount of oil into a thick-bottomed frying pan and place on a low heat
  • fry the lavash on a low heat, flipping when bubbles form, then wrap them in a kitchen towel to stop them from drying out
  • before serving, grate the garlic cloves, mix with some olive oil and rub onto the hot bread
  • optionally you can add some cumin seeds or ground cumin to the oil mix and give the bread a brush with the mix

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