Garlic Coriander Naan Ingredients :Refined flour – 2 ½ cups
Salt – 1 tsp
Dried yeast – 1 tsp
Yoghurt – 4 tbsp
Melted butter or ghee – 1 tbsp
Clear honey – 3 tbsp
Melted ghee or butter for brushing – 3 tbsp
Garlic, finely chopped – 1 clove
Black onion seeds – 1 tsp
Fresh coriander – 1 tsp
Garlic Coriander Naan Method :
1. Sift the flour and salt together into a large bowl. In a smaller bowl, cream the yeast with natural yoghurt. Set aside for 15 minutes.
2.Add the yeast mixture to the flour with the melted butter or ghee and add the chopped garlic, black onion seeds and chopped coriander, mixing to a soft
dough.
3.Tip out the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, cover with lightly oiled clear film (plasticwrap) and leave to rise, in a warm place, for 45 minutes or until the dough has doubled in bulk.
5. Preheat the oven to its highest setting at least 230 degree Celsius/450 degree Fahrenheit/Gas 8. 6. Place 3 heavy baking sheets in the oven to heat.
7. Turn the dough out onto a lightly floured surface and knock back.
8. Divide into 3 equal pieces and shape each into a bowl.
9. Cover 2 of the balls of dough with oiled clear film and roll out the third into a teardrop shape about 10 " long, 5 " wide and about ¼ " thick
10. Preheat the grill to its highest setting.
11.Meanwhile place the naan on the hot baking sheets and bake for 3-4 minutes or until fluffy.
12.Remove the naan from the oven and place under the hot grill for a few seconds or until the top of each naan brown slightly.
Wrap the cooked naan in a dishtowel to keep hot while you roll out and cook the remaining naan. Brush with melted ghee or butter and serve.
TIPS & VARIATIONS :-
-You can flavor naan in numerous ways:
-To make poppy seed naan, brush the rolled out naan with a little ghee and sprinkle with poppy seeds and then bake.
-To make onion flavored naan, add 1 small finely chopped or coarsely grated onion to the dough in the yeast mixture while adding to the dough
-To make Peshawari naan, roll out each ball of dough and sprinkle with flaked (sliced) almonds and sultanas (golden raisins). Fold over and roll to the teardrop shape.
-To help the dough to puff up and brown, place the baking sheets in an oven preheated to the maximum temperature for at least 10 minutes before baking. Preheat the grill while a naan is baking.
