Naan Bread With Garlic And Coriandercilantro Food

NAAN BREAD RECIPE

Steps:

• Add water, sugar and yeast in a separate bowl and let sit for about 10 minutes until it is foamy.
• In a separate bowl add milk, garlic, salt. Mix in the foamy yeast mixture. Add flour a little bit at a time and mix together reserving about ¼ cup flour.
• Knead together in the bowl with your hands for 1-2 minutes. Dough should not be very wet. If needed add a little extra flour.
• Remove dough. Spray bowl with oil and then place dough back in bowl. Cover with greased plastic wrap and set in a warm place to rise for 1-2 hours.
• Let rise until the dough has doubled in size.
• Punch the dough down and knead together.
• Transfer the dough to a floured surface with the remaining ¼ cup flour.
• Bread the dough into evenly sized balls.
• Roll out each dough ball into a flat round shape.
• Heat an iron skillet or heavy pan on medium heat. (Medium heat works best and produces more bubbles without burning the bread).
• Mix together the melted butter, garlic and salt.
• Spread the butter mixture on the bread and cook on the skillet so that each side is browned.
• Sprinkle the top with the chopped cilantro.
• Serve warm.

GARLIC NAAN

Steps:

• Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
• In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
• Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
• Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
• Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
• Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
• Brush naan with more garlic butter before serving.

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

GARLIC NAAN BREAD

Steps:

• Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
• Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
• Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
• Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
• When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
• Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
• Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
• Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
• Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
• Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.

NAAN BREAD WITH GARLIC AND CORIANDER/CILANTRO

Steps:

• Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
• Mix on the dough setting.
• When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like).
• Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan).
• Use oil spray to stop them from sticking.
• Preheat a grill/broiler.
• Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently).
• Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
• Serve immediately with hommous, beans, curry or just eat them by themselves.
• Alternatively, you can let them cool and then freeze them.

GARLIC NAAN (FAST & EASY!)

Steps:

• In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
• Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
• Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
• Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
• Heat a cast iron skillet*, griddle or large skillet over very high heat until it's blazing hot (make sure it's as hot as possible, or the first piece won't cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
• Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or wrap in foil, place in a plastic bag or container and freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes. For quick fix, you can reheat naan in the toaster (you may need to cut it in half to get it to fit).

GRILLED GARLIC NAAN

Steps:

• Stir together butter and garlic. Place naan on grill rack; grill over medium-high heat until bottom is golden brown, about 2 minutes. Flip and brush top with garlic butter. Grill until golden brown on bottom. Remove; cut each naan in half.

NAAN BREAD

Steps:

• For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
• Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
• Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10-15 minutes. Form the dough into five balls.
• Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
• Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1-2 minutes, or until lightly browned. Brush with butter and serve hot.

GARLIC AND CORRIANDER NAAN

Steps:

• 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 tepid water to form a soft dough. The amount of water will vary depending on the flour used.
• Kneed 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, corriander 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.