Garlic & Coriander Naan (breadmaker version)

This is a lovely recipe which I make regularly, but never actually managed to post the recipe here, until now.   Recipe courtesy of my book Bread ISBN-13: 978-0-7548-1788-8

They also freeze very well too. 

Makes 3

  • 100ml Water
  • 60ml Natural Yoghurt
  • 280g Unbleached White Bread Flour
  • 1 garlic Clove, finely chopped
  • 1 tsp black onion seeds
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 tsp clear honey
  • 1 tbsp  melted ghee or butter
  • 1 tsp easy blend dried yeast
  • 1 tbsp chopped fresh coriander
  1. Pour the water and natural yoghurt into the bread machine pan.   If the instructions for your bread machine specify that the easy blend dried yeast is to be placed in the pan first, then simply reverse the order on which you add the liquid and dry ingredients.
  2. Sprinkle over the flour, ensuring that it covers the liquid completely.   Add the garlic, black onion seeds and ground coriander.   Add the salt, honey and the ghee or butter in the separate corners of the bread pan.   Make a small indent in the centre of the flour (but not down as far as the liquid) and add the easy blend dried yeast.
  3. Set the bread machine to the dough setting (if available) & press start.
  4. When the dough-cycle has finished, pre-heat the oven to its highest setting.   Place three baking sheets in the oven to heat.   Remove the dough from the breadmaking machine and place it on a lightly floured surface.
  5. Knock the naan dough back (punch it down) gently and then knead in the chopped fresh coriander.   Divide the dough into three equal pieces.
  6. Shape each piece into a ball and cover two of the pieces with oiled clear film (plastic wrap).   Roll out the remaining piece of dough into a large teardrop shape, making it about 5-8mm thick.   Cover with oiled film while you roll out the remaining two pieces of dough to make two more naan.
  7. Preheat the grill to its highest setting.   Place the naan on the preheated baking sheet and then bake them for 4-5 mins, until puffed up.   Remove the baking sheets from the oven and place them under the hot grill for a few seconds, until the naan start to brown and blister.
  8. Brush the naan with melted ghee or butter and serve warm.
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8 thoughts on “Garlic & Coriander Naan (breadmaker version)

  1. You wont be disappointed with these recipes Diru, they both worked out really well (she says sitting here stuffed after eating 3 chelsea buns lol)

    Thanks for taking time to comment on my blog, much appreciated :o)

  2. Hi Renee…

    I have only ever frozen the cooked naan bread, but would be interested to find out how well it works freezing the dough… I have a funny feeling that it wouldnt work that well… but when I make them again I will give it a go and post the results

    Thanks for visiting 🙂

  3. Hi there

    This recipe is great – I used it last week omitting the ground coriander and garlic from the recipe (because I forgot – eeek!), putting in the chopped coriander on the second knead and brushing the naan with garlic butter before I put them in the oven. They were fantastically good. Thank you for posting!

    I should also mention that the dough is very wet but don’t get tempted to flour it otherwise the texture of the bread will be wrong – instead oil the work surface and your rolling pin for excellent results.

    • Hi there Alys…

      Thanks so much for the comment, let me know how you get on 🙂 I’ve not made these in ages, guess we’ll be having an indian at the weekend 😉

  4. Pingback: A feast fit for a Raj « What's for dinner?

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