A Quick Word on Yeast:
You really need to use Dried Active Yeast for hand baking and not Easy Bake or Fast Action. Easy bake yeast is suited to bread machine and you will not get the same result.
Anyway on with the recipe!
Yield: 4-6

Garlic and Coriander Naan
A Quick Word on Yeast:
You really need to use Dried Active Yeast for hand baking and not Easy Bake or Fast Action. Easy bake yeast is suited to bread machine and you will not get the same result.
You really need to use Dried Active Yeast for hand baking and not Easy Bake or Fast Action. Easy bake yeast is suited to bread machine and you will not get the same result.
ingredients:
150ml warm milk
2 teaspoons caster sugar
2 teaspoons dried active yeast
450g plain flour
1/2 a teaspoon salt
1 teaspoon baking powder
2 tablespoon vegetable oil, plus a little extra
150ml natural yogurt
1 large egg, lightly beaten
You will also need:
5 fat garlic cloves and a big handful of coriander leaves finely chopped and mixed with a tiny amount of oil - just to make the mixture spreadable.
instructions
Put the milk in a bowl. Add just 1 tsp of the sugar, and the yeast. Stir to mix.
Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough.
Empty the ball of dough onto a clean surface and knead it for 10 minutes or more, until it is smooth. Form into a ball.
Pour about teeny amount of oil into a large mixing bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm place for an hour or until the dough has doubled in size.
Preheat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven.
Punch down the dough and knead it again. Divide into 6 equal balls. Keep five of them covered while you work with the sixth.
Roll this ball into a tear-shaped naan, about 8 inches in length and about 6 at its widest. Mine wasn't exactly the perfect shape but hey-ho does it really matter?!
Spread over the garlic and coriander mixture over each naan.
Now remove the hot baking tray from the oven and put the naan on to it, you can do 2 at a time. Put the tray back into the oven immediately for 5 or 6 minutes. They should puff up nicely.
Remove from the oven and brush each naan with a little ghee or melted butter, wrap in foil to keep warm and soft while you make the others. When you're done serve straight away.
Created using The Recipes Generator
Love the additional flavours here Jan.
ReplyDeleteTwo of my favorite ingredients... garlic and coriander. The nann looks amazing.
ReplyDeleteHolly goodness! Do you give lesson? I'd be willing to travel. Heavenly, Jan simply heavenly...
ReplyDeleteThanks for sharing...
Nice recipe indeed! I was just wondering...how would you compare these naans to those from Indian restaurants/bought ready-made from supermarket and reheated? Thanks
ReplyDeleteHi AZA these were GOOD and I'd say far, far better than any from a supermarket.
ReplyDeleteAs far as comparing them to an Indian restaurant - I'd say no way can they be matched in an ordinary kitchen. You can't make them the same as if you used a Tandoor oven like they use.
Worth giving these a go though.
The naans look lovely Jan!
ReplyDeletegarlic and coriander Naan, a nice combination and look yummy.
ReplyDeleteWow! These look fab. Thanks, I will be trying these real soon.
ReplyDeleteThere are so many things to comment on!
ReplyDeleteThis naan looks outrageously good.
The stew with the suet crust - heavenly!
The naans are the best I have made!
ReplyDeleteThis is really very nice recipes you shared, i like the post, thanks for sharing.. easy recipes
ReplyDeleteThank you!
Delete