Best Garlic And Corriander Naan Recipes

Garlic and Corriander Naan image

Provided by michellehunn

Time 30m

Yield Makes Breads

Number Of Ingredients 0

Steps:

Sift the flour into a bowl and add the salt, yeast and onion seeds. combine the dry ingredients and then add the yoghurt, ghee and enough tepid water to form a soft dough. The amount of water will vary depending on the flour used.
Kneed the dough on a floured surface, or use a blender with dough hooks, until the dough is smooth and springy. This will take 5 - 10 mins if kneeding by hand.
Place the dough in an oiled bowl and leave to rise in a warm place until doubled in volume. This will take around 1 hour.
Pre-heat the oven to 200C/fan 180C/gas 6.
Divide the dough in half and roll out to about 1cm thickness in a tear-drop shape. Place on a floured baking sheet and place in the pre-heated oven.
Combine the melted ghee, corriander and garlic. Around 3-4 mins before finished baking brush the breads with the ghee.
The breads should take 10 - 15 mins to cook and will have puffed up and browned on top. Brush again when baked with the ghee/herbs.
Serve warm.

Naan bread with garlic and coriander/cilantro image

Provided by Missy Wombat

Categories Breads

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9

200 ml water
1 teaspoon sugar
1 teaspoon dry active yeast
225 g plain whole wheat flour
225 g self-rising flour
1 1/2 teaspoons salt
1 tablespoon fresh lemon juice
3 -4 cloves garlic, finely chopped (depending on preference) (optional)
3 tablespoons fresh coriander, finely chopped (optional)

Steps:

Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
Mix on the dough setting.
When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like).
Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan).
Use oil spray to stop them from sticking.
Preheat a grill/broiler.
Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently).
Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
Serve immediately with hommous, beans, curry or just eat them by themselves.
Alternatively, you can let them cool and then freeze them.