Receta Coriander and Garlic Naan Recipe
One more Indian Bread
recipe to my collection....Tried this recipe from “The Big Book of Baking”..../ Actual recipe requires the naan to be baked.... But I cooked it on the stove top
on a grilling tawa / skillet instead.... Also I added ground coriander leaves,
- thus my naan have a slight greenish colour; the original recipe calls for 1
- tbsp coriander powder.... My picky eater son really loves this Naan with Butter
- Chicken or Kashmiri Chicken......
- Coriander and Garlic Naan
- Preparation Time - 30 Min
- Ingredients:
- 280 gm / 10 oz Strong
- white flour plus extra for dusting (can use All purpose flour/ Maida)
- 2 tbsp ground coriander
- leaves or 1 tbsp coriander powder
- 1 garlic clove, very
- finely chopped
- 1 tsp easy-blend dried
- yeast
- 100ml / 31/2 fl oz
- lukewarm water
- 1 tbsp Vegetable oil, plus
- extra for brushing (I used Ghee)
- 1 tsp black onion seeds (I
- didn’t use it)
- 1 tbsp chopped fresh
- coriander
- Sift the flour and salt
- together into a bowl and stir in the garlic, ground coriander and yeast. Make a
- well in the center and pour in the honey, water, yogurt and oil. Stir well with
- a wooden spoon until the dough begins to come together, and then knead with
- your hands until it leaves the sides of the bowl. Turn out on to a lightly
floured surface and knead well for about 10 minutes, until smooth and elastic.
Brush a bowl with oil. Shape the dough into a
ball, put it in the bowl and cover with a damp tea towel. Leave to rise in a
warm place for about 1-2 hours, until the dough has doubled in volume.
Turn out the dough onto a
lightly floured surface and knock back with your fist. Divide the dough into
6-8 equal sized balls. Cover the balls with a cling film for 5-10 minutes.
Roll out each balls into a
teardrop shape.
Heat grilling tawa /
skillet and cook both sides of Naan on a medium heat. Sprinkle with coriander
leaves and onion seeds; brush with butter / ghee / oil and serve with your
favorite side dish.
Baking and grilling
instruction: Place the naan on the preheated (240C / 475F) baking trays and
sprinkle with coriander leaves and onion seeds and bake for 5 minutes, until
puff up. Transfer the naan to the preheated grill pan, brush with oil/ ghee and
grill for 2-3 minutes. Serve warm.
In Picture :Coriander and Garlic Naan and Butter Chicken
Sending this to Susan for
YeastSpotting