Garlic and coriander Naan. Meanwhile, melt the butter in a small pan and add the finely sliced garlic. Add the chopped coriander and set aside until needed. Knock the air out of the naan dough and divide into four equal portions.
For the Garlic and Coriander Naan, the addition of garlic puree in the dough, Nigella seeds (aka Kalonji-Onion seeds) and finely chopped coriander and garlic butter are a must. Whisk yeast mixture then add in remaining ingredients and stir with wooden spoon until combined and a sticky dough has formed. Most of our recipes are easy. You can have Garlic and coriander Naan using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Garlic and coriander Naan
- It's of Toping.
- Prepare 1 bunch of fresh coriander, leaves only 1 tbsp ghee (see Tips).
- Prepare 3 of garlic cloves.
- You need 1 tsp of nigella seeds.
- It's of Naan.
- It's tbsp of olive oil, plus extra for greasing 240 g full cream milk.
- It's 1 tsp of sugar 2 tsp sea salt, plus extra for sprinkling (optional.
- It's 480 g of baker's flour, plus extra for dusting.
- You need 1 tsp of garlic paste for toping.
Those that require a little more time or cooking ability are rated medium or advanced. In a jug, pour in the warm water, yeast and sugar and give it all a good stir, then leave to the side for a couple of minutes. How to make Garlic and Coriander Naans Proof the yeast by mixing it with sugar and warm water. In a large bowl, combine the flour, yeast, salt, kalonji, oil, grated garlic and finely chopped coriander.
Garlic and coriander Naan instructions
- 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 milk to form a soft dough. The amount of milk will vary depending on the flour used.
- Knead 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, coriander 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.
Mix the flour, salt, baking powder and oil in a large mixing bowl. Mince the garlic using a garlic press and add it to the dough and mix it in. Warm the milk to hand hot temperature and slowly add it to this mix till it forms a smooth soft dough. Naan bread is very popular among all the Indian Restaurants in the west. It's a classic North Indian or Pakistani Flat bread traditionally made in a Tandoori oven.