Parsley Naan bread. Naan bread with garlic and parsley. With a few ingredients you bake these delicious naan breads with garlic and parsley. With a nice crispy crust and a delicious taste, you have a meal to enjoy.
How to Make Naan Bread You start by making a basic yeast dough. Combine warm water, yeast and sugar in a large bowl and let it sit for a few minutes. Then add oil, yogurt, egg, salt, and enough flour to form a soft dough. You can have Parsley Naan bread using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Parsley Naan bread
- It's 3 cups of flour.
- It's 1/3 cup of parsley flakes.
- Prepare 1/3 cup of butter.
- You need 1 of teaspn baking soda.
- Prepare 1 of tblspn yeast.
- You need 1 of tblspn sugar.
- Prepare 1 teaspoon of salt.
My other is to melt some plain butter so that it is easy to spread to get the whole top of the naan bread covered and then add the parsley spread. I couldn't get as good coverage with the parsley getting in the way. How to Make Naan Bread: Combine dough ingredients: In a large bowl combine the flour, sugar, instant yeast and salt. In another medium sized bowl whisk together the warm water, yogurt, and olive oil.
Parsley Naan bread instructions
- Here is all the proceeds ingredients.
- In a bowl mix all dry ingredients,pure water little by little to make a dough.
- Add butter gradually and knead for 5 minutes.
- Divide the dough into 7 pieces,dust some flour and cover until double in size.
- Roll and preheat butter in a pan.
- Fry at low heat add some butter at the top and turn the other side until golden in brown.
- Enjoy with ur favorite sauce or soup😋.
Add the wet ingredients to the dry ingredients until the dough starts to come together. The Naan gets it's garlic flavour from several brushings of garlic butter before cooking and a generous brushing or drizzle right before serving. As well, a sprinkling of chopped parsley and cilantro and a sprinkling of salt, finish them off beautifully. Naan Bread Naan is an Indian recipe; it's a type of flat bread. Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire.