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
EASY NAAN BREAD
Rustle up soft, fluffy naan bread topped with herby garlic butter. A perfect side dish for dunking into curries, it's super easy to make
Provided by Afia Begom - Afelia's Kitchen
Categories Side dish
Time 50m
Yield Makes 8-12
Number Of Ingredients 9
Steps:
- Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
- Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
- Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
- If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
- Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
- Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
- Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.
Nutrition Facts : Calories 282 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
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.
BEST HEALTHY VEGAN INDIAN NAAN (OR GARLIC NAAN) BREAD!
Most healthier naan recipes didn't taste as good to us as the recipes that included oil and dairy. So, we came up with this yummy and healthier alternative that amazingly still has no added oil or dairy! Like most naan recipes it is time consuming, but we love Indian food and can't seem to eat it without the naan. Add the garlic to turn the plain naan into garlic naan (our favorite). We use our recipe Recipe #247817 for the vegan sour cream, but you can also find it in grocery or health food stores.
Provided by Enjolinfam
Categories Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
- Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
- Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
- Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
- Take the dough out and cut it into 12 equal pieces.
- Form each into a ball and press the balls flat into round discs.
- Heat a large non-stick frying pan or griddle on medium heat.
- Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
- Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
- Serve hot.
- To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.
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