Cilantro And Coriander Seed Naan Bread Recipes

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.

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.

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.