NAAN BREAD WITH GARLIC AND CORIANDER/CILANTRO
The original recipe of this was a watch the bread rise, knead, leave etc...time consuming and not much fun. Throw a breadmaker into the equation and you can get on with making all the yummy things to accompany the naan. A good basic recipe that disappears quickly.
Provided by Missy Wombat
Categories Breads
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397, Fat 1.6, SaturatedFat 0.3, Sodium 1590.8, Carbohydrate 84.2, Fiber 8.6, Sugar 1.5, Protein 13.6
GROUND CORIANDER AND CILANTRO FLATBREADS
Provided by Bon Appétit Test Kitchen
Categories Bread Side Vegetarian Low Cal Low Cholesterol Cilantro Coriander Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 8
Steps:
- Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
- Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.
GARLIC AND CORRIANDER NAAN
Fantastic home cooked traditional naan bread - perfect to accompany your favourite curry
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.
CILANTRO AND CORIANDER SEED NAAN BREAD
A terrific indian flatbread to serve with curries or dips with step by step instructions. From the chef in you site, i haven't made it yet so serving size is a guess. Time does not include the resting time
Provided by MarraMamba
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dry roast the seeds until aromatic.
- Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :).
- Put them into a pan with the water and bring it to a boil. Set aside.
- Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well.
- Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes.
- Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
- Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
- Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes.
- On a skillet, place the naan, brush it with little oil.
- once its done on one side, turn it the other side.
Nutrition Facts : Calories 682.2, Fat 11, SaturatedFat 2.8, Cholesterol 9.9, Sodium 1785.2, Carbohydrate 123.7, Fiber 4.9, Sugar 4, Protein 19.5
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