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
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.
